RecipeDB

Cooking in progress....

Japanese Beef and Rice Bowl (Gyudon)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.3414
Energy (kCal)832.2075
Carbohydrates (g)27.5953
Total fats (g)45.5796
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut beef into 1/8 inch thick slices. | 2. Cut slices into strips about 1 inch wide and 2 or 3 inches long. | 3. Cut green onions crosswise into 1 inch lengths. | 4. Reserve. | 5. Wash rice with cold water. | 6. Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water. | 7. About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat. | 8. Add beef and boil until beef reaches desired doneness. | 9. Add green onions and boil 30 seconds. | 10. Remove from heat. | 11. Divide rice among 4 individual serving bowls. | 12. Place equal amounts of beef and onions over rice in each bowl. | 13. Ladle equal amounts of cooking liquid into each bowl. | 14. Serve immediately. | 15. Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef sirloin 12 ounces boneless 683.4 0.0 69.02 43.214
    green onion 6 115.02 24.4524 4.1322 2.0022
    grain rice 2 1/2 cups - - - -
    water 0.0 0.0 0.0 0.0
    water 3 cups 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    mirin 1/4 cup - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition