Chef Ryuji developed this supreme cheese gyudon with the serious aim of transforming the often-derogatory image of "Chi-gyu" (cheese gyudon). Melty cheddar cheese and exquisitely seasoned beef intertwine, creating an elegant and profound flavor. This is a novel donburi recipe that lets you experience the delight of restaurant-quality gyudon, right in your own home, surpassing even the best gyudon chains.
Ingredients
Main Ingredients (1 serving)
- Onion 60g
- Beef 100g
- Cheddar cheese 3 slices (40g)
- Cooked rice 200g
- Grated ginger 5g
- Beef tallow 1 piece
Seasonings
- [A] Soy sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Red wine 2 tbsp
- [A] Hondashi 2/3 tsp
- [A] Chicken bouillon powder 1/3 tsp
- [A] Sugar 1/3 tsp
- [B] Dried parsley to taste
- [B] Pickled red ginger to taste
- [B] Tabasco to taste
Steps
- Slice 60g onion to about 5-6mm thickness.
- Add 2 tbsp water, 1 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp red wine, 2/3 tsp Hondashi, 1/3 tsp chicken bouillon powder, and 1/3 tsp sugar to a pot.
- Bring the pot to a boil, then add 5g grated ginger. 【Pro Tip!】 Do not add the beef yet, as we want to soften the onion first.
- Once the onion becomes translucent, add 100g beef and 1 piece beef tallow (if the beef has little fat).
- Cover the pot and simmer over medium-low heat for about 5 minutes.
- Remove the lid and adjust the sweetness of the reduced sauce.
- Scatter 3 slices (40g) cheddar cheese over the beef and melt the cheese over low heat.
- Serve 200g warm cooked rice in a bowl.
- Place the simmered beef and melted cheese on top of the rice, then garnish with pickled red ginger to taste and dried parsley to taste. 【Pro Tip!】 For an enjoyable flavor change, add Tabasco to taste if you like some spice and tang.
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