How to Make Award-winning Traditional Japanese Gyudon Rice Bowl with Wagyu Beef

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Quick Traditional Japanese Gyudon Rice Bowl with Wagyu Beef. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Traditional Japanese Gyudon Rice Bowl with Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Japanese Gyudon Rice Bowl with Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Japanese Gyudon Rice Bowl with Wagyu Beef estimated approx 25 min.

To begin with this particular recipe, we must first prepare a few components. You can cook Traditional Japanese Gyudon Rice Bowl with Wagyu Beef using 10 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef:

1. 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
2. 1 1/3 CUP Dashi Soup (made with Hon Dashi powder and boiled water)
3. 5 TBSP Soy Sauce
4. 2 TBSP Sugar
5. 3 TBSP Mirin (Japanese sweet rice wine)
6. 1 TSP Sake
7. 1 Onion (thinly sliced)
8. 1 1/2 CUP Japanese Rice
9. Beni Shoga/Pickled Ginger (to garnish)
10. Scallions (chopped, to garnish)

Steps to make to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef

1. PREPARING THE JAPANESE STEAMED RICE Take 1 1/2 cups of Japanese short grain rice, and wash/rinse the rice. Then, soak the rice in water for 30 minutes. Place the rice into a sieve, and allow the water to drain off completely (usually takes 15-20 minutes).Place the rice and 1 3/4 cups of water in a heavy-bottom pot. Cover the pot with a lid, and bring the ingredients to a boil over medium heat on the stove (remove the lid briefly to check if the ingredients are boiling).
2. Once the water is boiling, Turn the heat to low. Cook the rice with the lid on for 12 minutes or until the water is gone and only the rice remains.Take the pot of rice off the heat/stove, and allow the rice to steam for an additional 10 minutes in the pot (keep the lid onduring this process). While the rice is steaming, prepare your Fullblood Wagyu beef and onions.
3. PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS Prepare your dashi soup according to the instructions on the packaging (mix the Hon Dashi powder with boiled water). Pour the dashi soup, soy sauce, mirin, sugar, and sake into a shallow saucepan.Add the onion slices to the saucepan, and simmer for a few minutes until the onions are tender.Turn the heat to medium, and add the Fullblood Wagyu beef for fajitas. Allow the beef to simmer for a few minutes, until itis cooked through.
4. The fat from your Fullblood Wagyu beef will render out, making your sauce a little thicker.Once your meat is cooked, and your sauce is delicious, remove the beef and onions from the pan. Reserve the sauce from your saucepan for later use.
5. FINAL STEPS Place the Fullblood Wagyu beef and onions over a nice bowl of steamed rice.Pour a few tablespoons of the sauce (reserved from your saucepan) over the top.Garnish with pickled red ginger and chopped scallions, serve, and enjoy!

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