What is GYUUDON?
牛丼(Gyuudon), often literally translated into English as beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
It also often includes shirataki noodles, and is sometimes topped with a raw egg. A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. Gyū means "cow" or "beef", and don is short for donburi, the Japanese word for "bowl".
Wikipedia : Gyūdon
Why does the Japanese love GYUUDON?
Almost all Japanese eat the GYUUDON in the beef bowl specialty store.The three reasons exist.
- It is low price.
- It is quickly served.
- It is delicious.
The economy of Japan is a great depression now.
Japaneses businessman's allowance has been decreasing.
So, they should cut down the lunch fee and the drink money.
They are looking for the lunch with a low price always desperately.
In such a meaning, the beef bowl specialty store is very convenient for Japaneses businessman.
The time of the businessman in Japan of lunchtime is about one hour.
"It is low price, quickly, and delicious."
-GYUUDON of the GYUUDON shop in Japan is a convenient lunch for them.
And, Japanese school students also often eat GYUUDON.
Japan's university students have small money. Japan's university students can use hardly money for their lunch.
Moreover, in the past, almost all of the customer in the GYUUDON store was a man.
But the woman customer has been increasing recently.
By the way, the Japanese hardly makes GYUUDON in their home.
It is because it is difficult for them to make "Taste of the GYUUDON shop" at their home.
The soup is a very thick taste because it cooks a large amount of beef in the beef bowl shop.
It is very difficult to make that taste at home.
So, most Japanese eat GYUUDON in the GYUUDON shop.
GYUUDON multiple store in Japan.
There are 2 big GYUUDON multiple stores in Japan.
ゼンショー(Zensho) that developed GYUUDON chain "すき家(SUKIYA)" announced that it cut the price of the price of GYUUDON constantly for 50 yen at 9:00AM, December 7th, 2009, and sell it for 280 yen.
This GYUUDON price is equal to 2001 in which the deflation deteriorated in Japan before.
This price is an all-time low in the major beef bowl chain.
The GYUUDON multiple shop where the scale is the biggest in Japan is "SUKIYA."
The price cut that the SUKIYA did will intensify the GYUUDON shop deflation war of Japan.
吉野家(YOSHONOYA) will be driven in to the predicament more and more by the strategy of SUKIYA.
Price of GYUUDON of main GYUUDON shop in Japan.
In the past, YOSHONOYA had the most a lot of shops in Japan.
But, YOSHINOYA was outstripped to SUKIYA in September, 2008 and YOSHONOYA fell to 2nd status.
When you see price of GYUUDON closely, you will understand the reason.
SUKIYA
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Mini size |
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| Regular size | 280 yen [3.2 dollars] |
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| Meat is 1.5 times size | 380yen [4.3 dollars] |
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| Big size | 380yen [4.3 dollars] |
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| Maximum size |
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| Mega-size | 610yen [6.9 dollars] |
YOSHINOYA
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Regular size |
380 yen [4.3 dollars] |
Big size |
480yen [5.5 dollars] |
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Maximum size |
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| -------------------- | -------------------- |
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| -------------------- | -------------------- | |
| The kind of the price of the GYUUDON of Yoshinoya is a few. |
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( It calculates in parentheses for 1 dollar with 88 yen.)
YOSHONOYA should do the effort and the research more more.
The bankruptcy of the enterprise where the effort and the research are insufficient happens in recent Japan often.
GYUUDON topping.
Most Japanese people put 紅生姜:BENI-SHOUGA(pickled ginger dyed red) on GYUUDON.
Benishouga is usually put on the table of the beef bowl specialty shop.
The person who likes benishouga very much puts a large amount of benishouga on GYUUDON.
<The image expands by the click.
>
Next, I tell you "how to eat GYUUDON which almost all Japanese people like."
- They order the clerk the raw egg with GYUUDON shop.
- And, they break the raw egg and mix it.
- Next, They pour it on GYUUDON.
- And, they pitch into GYUUDON in their mouths.
GYUUDON term.
I tell you the most famous GYUUDON term in Japan.
It is word "つゆだく[TSUYU-DAKU]."
"つゆ(TSUYU)" is "Soup of GYUUDON. "
In word "だく(DAKU)", "汗だく(ASE-DAKU):[Dripping with sweat]" is an etymology.
"TSUYUDAKU" is coinage of Japan that shows "A large amount of GYUUDON soup."
There are quite a lot of Japanese people that likes this TSUYUDAKU-GYUUDON.
( But, I don't like it.)
How to cook GYUUDON.
You can make the GYUUDON in your home though it is difficult to make the taste like the GYUUDON specialty shop.
I teach you how to make the GYUUDON.
First of all, ご飯/ごはん(GOHAN[the boiled rice]) is necessary to make the GYUUDON.
The machine of boiling rice is usually used to cook boiled rice in Japan.
But, even if you are not a machine of cooking rice, you can boil rice.
(Look at the last page: How to cook gohan, please.) .
GYUUDON's ingredients
| Soy sauce | Mirin | Sake |
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There are "the soy sauce", "the MIRIN", "SAKE", and "the DASHI(soup stock)".
みりん(Mirin) is a sweetened sort of rice brewage.
You may be able to find it in any asian foods store.
(If you cannot buy the mirin, you need not use the mirin.)
You can also get 料理酒(Ryouri-shu)[Cooking Sake] at most stores.
(It is a very luxurious seasoning though sake for the drinking may be used to cook.)
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だし(Dashi) is Soup of fish that made in Japan. The below image is dashi powder. |
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And, the last ingredient is the sugar.
As for sugar, it is enough by the sugar sold in your country.
<GYUUDON's ingredients.>
- 4 cups cooked plain Japanese rice.
- 1 pound thinly sliced beef.
- A small amount: shredded ginger.
- 1 1/3 cup dashi soup.
- 5 tbsps soysauce
- 3 tbsps mirin.
- 2 tbsps sugar.
- 1 tsp sake.
<Seasoning : A>
- 1 tbsps sake.
- 1 tbsps soysauce.
Then, let's cook GYUUDON!
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2. Make the boiling soup of the GYUUDON. Put ginger, dashi, soysauce, sugar, mirin, and sake in a pan. And, boil it. |
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3. Put beef into the boiling soup. Add beef in the pan and simmer for a five minutes. |
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4. Add the onion at the end. Add the onion In addition, please boil by the low flame for eight minutes. |
Advice of how to cook GYUUDON : The onion might melt when beef and the onion are put at the same time and boiled. |
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I quoted this recipe from this web page.
5. Dishing up.
Put boiled rice in the dish, and put the beef of GYUUDON that you made.OK, GYUUDON is done!
That is very Japan's GYUUDON !
By Hararie
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