Tokyo-style Gyuudon Beef Rice Bowl
I recreated a delicious Tokyo-style red gyuudon that I had in Ueno.
None. Recipe by Cooking S Papa
Tokyo-style Gyuudon Beef Rice Bowl
I recreated a delicious Tokyo-style red gyuudon that I had in Ueno.
None. Recipe by Cooking S Papa
Cooking Instructions
- 1
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.
- 2
Make the deluxe spicy miso. Combine all of the ingredients, let sit for 10 minutes and it's done.
- 3
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.
- 4
Cut the onion into 6-7 mm slices and separate each slice. Cut the beef into bite-sized pieces.
- 5
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.
- 6
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.
- 7
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.
- 8
This completes the red gyuudon.
- 9
Place butter next to the egg and top with shredded nori, this completes the white gyuudon.
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