Gyudon
Slow Cooker Recipe - Gyudon, Japanese Beef Bowl
Indulge in the savory delight of my Slow Cooker Gyudon, a hearty Japanese Beef Bowl dish that effortlessly combines thin-sliced beef chunk with a flavorful blend of mirin, soy sauce, and dashi powder.
This easy-to-follow recipe ensures a tender and succulent result, perfect for satisfying your taste buds. Impress your family and friends with this delicious meal that requires only 2 hours of slow cooking.
RECIPE
Servings: 12-15 servings
Time: 120 min
Ingredients:
3 lbs thin-sliced beef chunk
1 pc onion
1 tbsp grated ginger paste
1/2 cup sugar
1/2 cup mirin
1/2 cup soy sauce
1 pack (1/2 tbsp) dashi powder (fish broth powder)
1 and 1/2 cup water
My Kitchen Tools:
Instructions:
Slice the onion and grate the ginger to prepare.
Place the chopped onion, thin-sliced beef chuck, grated ginger paste, sugar, mirin, soy sauce, dashi powder, and water into the slow cooker.
Set the slow cooker to low heat and a timer for 2 hours. Allow the ingredients to meld together, creating a rich and aromatic broth.
Once the beef is tender and cooked, give the stew a good mix. Serve the Japanese Beef over a bed of cooked rice. Enhance the experience by adding a boiled egg and fresh scallions to taste.
How the Gyudon started in Japan?
The history of Gyudon can be traced back to the late 19th and early 20th centuries. The dish evolved as part of Japan's modernization and westernization during the Meiji era (1868–1912). During this period, there was a significant influence from Western cuisine, and the Japanese diet underwent changes.
The specific origins of Gyudon are often attributed to the Yoshinoya restaurant chain. Yoshinoya, founded in 1899 in the Nihonbashi district of Tokyo, originally served Gyudon as a stand-alone dish. The idea was to provide an affordable and quick meal option for the working class, especially during a time when dietary habits were shifting.
“Gyu” means beef, “Don” means a rice bowl. And this convenient, delicious Gyudon, Japanese beef bowl has become a beloved and iconic part of Japanese fast food culture.
Making Gyudon in a slow cooker
Slow cooking allows the thin-sliced beef to become incredibly tender as it simmers in the flavorful broth over an extended period. The low and slow cooking process helps break down collagen in the meat, resulting in a melt-in-your-mouth texture. The beef absorbs the rich taste of the soy-based sauce, mirin, and dashi, creating a more complex and well-balanced flavor profile.
Once the ingredients are assembled in the slow cooker, you can set it and forget it. After combining the ingredients, the slow cooker does the work for you, requiring minimal hands-on effort. This convenience is particularly advantageous for you with busy schedules, as it eliminates the need for constant monitoring and stirring.
