Gyudon
Thinly sliced beef and onions simmered in a sweet and savory sauce, served over rice.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Gyudon emerged during the Meiji era (1868-1912) when beef consumption became more common in Japan, influenced by Western culinary practices. It evolved from 'gyunabe' (beef hot pot) adapted to a quicker, more affordable meal served over rice.
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Gyudon is a popular and affordable comfort food in Japan, often associated with convenience and speed, making it a common choice for quick meals.
Fast Food Staple
Gyudon is a staple at fast-food chains like Yoshinoya, Sukiya, and Matsuya, making it readily accessible and budget-friendly for a quick lunch or dinner.
Home Cooking
While readily available at restaurants, gyudon is also a common dish prepared at home due to its relative ease of preparation.
Variations
Regional variations exist, but the core ingredients remain consistent. Toppings like a raw egg (tamago), pickled ginger (beni shoga), or miso soup are often served alongside gyudon.
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Gyudon is characterized by its savory-sweet flavor profile, achieved through a delicate balance of soy sauce, mirin, and sugar.
The primary flavors are derived from the combination of thinly sliced beef simmered in a dashi-based broth flavored with soy sauce (shoyu), sweet rice wine (mirin), and sugar. Onions contribute a mild sweetness and umami. The simmering process infuses the beef with the sauce, creating a tender and flavorful topping for the rice. Some variations may include sake or ginger for added depth.
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Beef Selection
Choose thinly sliced beef, preferably ribeye or sirloin, for optimal tenderness and flavor absorption.
Simmering Technique
Avoid overcooking the beef; simmer gently until just cooked through to maintain its tenderness.
Flavor Balance
Adjust the ratio of soy sauce, mirin, and sugar to achieve the desired sweet-savory balance. Taste and adjust as needed.
Rice Quality
Use high-quality short-grain Japanese rice for the best texture and flavor pairing.
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