The Gyudon is a dish to which I have a special appreciation. It is a very simple dish consisting of rice topped with veal cooked in a soft soy sauce, dashi and mirin. This dish is one of my favorites and my go-to when I look for something comforting. If you taste it, you'll see it's a very easy dish to make.
Almost 3 years ago I discovered this aspect of Japanese cuisine that was unknown and goes beyond the sushi and gyozas. This kitchen, known as Yōshoku (洋食) and which translates as "Western cuisine" has its beginnings in 1868 and among its dishes are: the Gyudon, Japanese curry, the cake Castella, the Hayashi (Nyammy!), and the Korokke, among others.
Yōshoku. A watershed that has its beginnings with the Restoration Meji when, after almost a thousand years of Buddhist influence prohibiting eating animals that walk on 4 legs, the nine leaders of Japan decided to reduce the traditional barriers and promoted the idea that The West was a symbol of progress. One of the measures they took was to lift the ban on eating red meat and allow it to be imported. Yōshoku is one of the results of these measures, another is the exquisite meat of Kobe.
When you are encouraged to try the Gyudon, the only obstacle you can find is where to find the meat style sukiyaki. In Munich, there are some Asian supermarkets where you can easily find meat for sukiyaki although this is far from the best. In Barcelona, we were always challenged but thanks to the carnage around the corner, we found an easy solution. We ask that we freeze a piece of loin high or low that this marbled, in other words, that has grasita evenly distributed (image), and that we cut the meat as if we were to make carpaccio. Voila! We've already made the most complicated step. What comes now, will be a cinch.
If you urge to try this recipe, do not forget to tag me in your photos. What a desire to see your gyudon!
A hug from Munich,
PS: If you have any doubt, do not hesitate to let me know.