What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 japanese beef recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Japanese Beef Recipes
Gyudon (Japanese Beef & Rice Bowls)
Yoshinoya Beef Bowl (Gyudon)
Gyudon (Japanese Simmered Beef and Rice Bowls) Recipe
Japanese Gyudon Beef Bowl
Gyudon (牛鍋)
Japanese Beef Stir-Fry
10 Best Japanese Ground Beef Recipes
Japanese Beef Skewers (Kushiyaki)
Japanese Beef and Rice (Beef Takikomi Gohan)
Japanese Beef Bowl Gyudon
Japanese-Style Beef Stew
Gingery Ground Beef (Soboro Donburi)
Gyudon (Japanese Beef Bowl)
Instant Pot Gyudon
Gyudon (Japanese Beef Rice Bowl)
Gyudon (Japanese Beef Rice Bowl)
Beef Shigureni
Gyūdon: Braised beef with onions and rice
What kind of beef is used in gyudon?
It’s typically made with ribeye or chuck that’s been shaved extra thin on a meat slicer. You’ll be able to find good meat for gyudon in Japanese supermarkets, but if you don’t have access to that, any beef intended for Philly cheesesteaks will work (even the frozen stuff!).
What is a Japanese meat dish?
Gyudon is basically a dish of thinly sliced fatty beef, cooked in a slightly sweet mixture of mirin and soy sauce and served over rice. … Sake is also sometimes added for extra flavor.
How do you cook Japanese beef gyudon?
Here are the 5 quick steps:
- Stir fry onion slices until tender – the onion releases moisture and sweetness.
- Add beef and sugar and cook until no longer pink.
- Season the beef and onion with condiments and simmer.
- Optionally, you can add egg and cook until no longer runny.
- Serve over steamed rice, and enjoy!
What is Yoshinoya beef made of?
To make an authentic Gyudon taste, you need to use a cut of fatty beef. This not only keeps the thin slices of beef moist, but the fat itself also contributes a smooth richness to the sauce. Yoshinoya is famously picky about their beef and only uses short-plate from American beef.
What is the difference between gyudon and yakiniku don?
Unlike Gyudon, the meat for Yakiniku Don is first-grilled or pan-fried. Then, dressed with the sauce called “Yakiniku no Tare” and placed on a bowl of rice. Supermarkets in Japan usually stock various kinds of ready-made Yakiniku no Tare sauces, so the donburi dish, Yakiniku Don, is very easy to prepare.
What are thin slices of beef called?
Carpaccio meat is typically sliced very, very thin.
What kind of beef is used on Japanese cooking?
Nikujaga (Japanese-style meat and potatoes)
Thin slices of beef sirloin cook with potatoes and onions in a simple sauce made with prepared dashi soup, sake, and soy sauce.
Which meat is most eaten in Japan?
Is Mirin a sake?
One of the most essential Japanese cooking ingredients, mirin is a liquid condiment/seasoning that could be seen as the Japanese equivalent of white cooking wine. It is similar to sake, but has added sweetness and a slightly lower alcohol content of around 14%.
Are gyudon healthy?
Commissioned by Yoshinoya, the experiment found that eating gyudon beef daily for three months did not raise the risk of developing lifestyle diseases.
What goes with gyudon?
Side dishes may come with the gyudon or purchased for a small additional cost, from 50 to 200 yen. These include miso soup, pickles, potato salad and gobo (burdock root) salad, natto (fermented soy beans), soft-boiled egg, nori seaweed strips.
What is Kiriotoshi?
Hi Caitlin, in Japan generally thinly sliced beef loin called “Kiriotoshi” or “Komagire” is used for Nikujyaga and they are the cut commonly and readily available from supermarket. They are cheap cut because Kiriotoshi means cut off.