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Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), 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).
Champon – Noodle dish that is a regional cuisine of Nagasaki, Japan. Hōtō – Regional dish made by stewing flat udon noodles and vegetables in miso soup. Instant noodles. Cup Noodle; Okinawa soba; Ramen. Tonkotsu ramen; Udon – many variations, including Kitsune udon topped with aburaage (sweetened deep-fried tofu pockets)
Gyūdon (牛丼, literally '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 or a soft poached egg (onsen ...
Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.
1. In large saucepan prepare noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain in colander. 2. In same pan mix soup, sour cream, pepper, cheese and noodle mixture. Heat through, stirring occasionally.
The dish is prepared by stir-frying sliced steak and broccoli florets with oyster or soy sauce and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. [7] Corn starch is commonly used to tenderize the beef and thicken the sauce. [8] [9]
Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804–1818) [5] by a man named Imasuke Ōkubo [] [5] of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo), and became a hit in the neighborhood, where the Nakamura-za and Ichimura-za once stood.
Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.