Recipe: Delicious B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl. This week, we're traveling to Tokyo with a beef and rice bowl recipe from Yukari, a local chef who leads a market tour and cooking class through Airbnb Experiences. For a bit of traditional flourish, each bowl is garnished with savory furikake—a Japanese seasoning. Garnish with the sliced green tops of the scallions.

The highlight of course was the all you can eat Wagyu beef portion of the meal. Gyudon (Japanese Simmered Beef and Rice Bowls). Because of this, traditional fast-food culture in Japan is quite different from that of the US. You can have B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl

1. Prepare 400 grams of Beef tendon.
2. Prepare 800 grams of Cooked rice.
3. You need 1/2 of Onion.
4. Prepare 1/2 of Konnyaku.
5. Prepare 1 block of Firm tofu.
6. You need 1 of Green onion, red pickled ginger, shichimi chili powder.
7. You need 4 of Egg yolk (optional).
8. It's 800 ml of ●Soup from boiling the beef tendon.
9. You need 1 tbsp of ●Sugar.
10. You need 2 tbsp of ●Soy sauce.
11. You need 3 tbsp of ●Mirin.
12. It's 2 clove of ●Garlic (grated).
13. You need 1 of knob ●Ginger (grated).
14. It's 3 tbsp of Miso.
15. You need 1 tbsp of Hatcho Miso.
16. It's of Used for Parboiling :.
17. Prepare 3 slice of Sliced ginger.
18. You need 3 of Japanese leek (green part).

Fewer sandwiches and handheld snacks; more hastily slurped or shoveled bowls of food. Roast Beef Ono is one of the best wagyu beef bowl in Tokyo Akihabara. Visit at non-peak hours to avoid the. Arrange the beef on the rice.

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl step by step

1. Strain the tofu for more than 2 hours to drain completely. Cut the thickness in half and then cut those pieces in half..
2. Cut the konnyaku into 5mm thick pieces and then into 1x2cm cubes. Parboil for 5 minutes. Cut the onion into wedges..
3. Fill a pot with water and add the sliced ginger. Bring it to a boil and then add the beef tendon. Parboil for 3 minutes. Once done, place the tendons in cold water and rinse..
4. Place the tendons and 1.5L of water into a pressure cooker. Turn on the heat and pressurize for 20 minutes. Once 20 minutes is up, let the meat cook with the residual heat until the pressure is released..
5. Rinse the tendons in cold water and cut into 2cm squares. Put 750ml of the boiled juices into a pot and add the ● ingredients, the tofu, the konnyaku, and the beef. Turn on the heat..
6. Let it simmer on low heat for 15 minutes and then add the miso and hatcho miso. Simmer everything and stir. Use aluminum foil as a drop lid and cook for 10 more minutes..
7. After 10 minutes, add the onion and simmer on low heat. If the liquid has boiled down too much, add some more of the boiled meat liquid. Once the onion becomes tender, it's done..
8. Place on top of a bowl of rice and optionally top with chopped green onion, egg yolk, and red pickled ginger..

Just one bite and you'll be addicted! Butadon is one of the tastiest cheap If you've eaten much Japanese food, you've likely had 'gyudon' (beef rice bowl) before, but what about 'Butadon?' 'Butadon' is a pork rice bowl that is. Beef bowls are cheap, tasty and filling, so does that mean they have to be bad for you? Yoshinoya is the biggest purveyor of one of Japan's favorite convenient meals: the beef bowl, or gyudon, as it's called in Japanese. Beef And Rice Rice Bowls Japanese Food Sushi Tokyo Restaurants Curry Dishes Breakfast.