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We hope you got insight from reading it, now let’s go back to tokyo-style gyuudon beef rice bowl recipe. You can cook tokyo-style gyuudon beef rice bowl using 24 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Tokyo-style Gyuudon Beef Rice Bowl:
- Provide 600 grams Thinly sliced beef
- Take 4 servings Cooked rice
- Provide 1 tbsp Sesame oil
- Use 1 medium Onion
- Use 4 eggs Onsen tamago (soft poached egg)
- Provide Sukiyaki Sauce
- Use 280 ml Dashi stock
- You need 60 ml Mirin
- Use 60 ml Sake
- Provide 80 ml Soy sauce
- Take 2 tsp Sugar
- Provide Gyuudon (white)
- You need 5 grams Butter
- Prepare 1 Shredded nori seaweed
- Use Gyuudon (red)
- Prepare 1 Spicy miso
- Use 1 Chili threads
- Take Deluxe Spicy Miso
- Provide 1/2 tsp Doubanjiang
- Provide 2 tbsp Gochujang
- Use 1/2 tsp Tianmianjiang
- You need 1 tsp Sesame oil
- Prepare 1/2 clove Grated garlic
- Get 2 tbsp Chicken stock granules
Instructions to make Tokyo-style Gyuudon Beef Rice Bowl:
- First make the soft poached eggs. Wash the room temperature eggs and place into a plastic bag. Place into the rice cooker with the already cooked rice. Let stand for 1 hour.
- Make the deluxe spicy miso. Combine all of the ingredients, let sit for 10 minutes and it's done.
- Make the sukiyaki sauce. Pour the sake and mirin into a pot and turn on the heat. Once the alcohol has cooked off, add the remaining ingredients and bring to a boil. It's done.
- Cut the onion into 6-7 mm slices and separate each slice. Cut the beef into bite-sized pieces.
- Heat sesame oil in a pan and cook the onions. Once the onions have become slightly transparent, add the sukiyaki sauce. Bring it to a boil and then add the beef.
- Lower the heat to medium and cook for no less than 3 minutes. Cook thoroughly. Even though it's beef, if it's not cooked enough there is still a risk of food poisoning.
- Top the bowls of rice with the beef. Break a soft poached egg into the center of the beef and sprinkle with threaded chili pepper around the egg.
- This completes the red gyuudon.
- Place butter next to the egg and top with shredded nori, this completes the white gyuudon.
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