Beef Rice Bowl (Rotation II.1)

 Hi guys...

Nice to see you again...

This time I will discuss about the Beef Rice Bowl or also known as Gyudon.

My group and I prepared the day before, im Monday to make preparations in order to be able to make time efficient the next day. That day we peeled the onions, menhowed the beef in a cheeler, made chicken stock, prepared carrots and checked the rice. 

The next day, we started making the beef rice bowl. We divided the tasks, some were slicing beef, slicing onions, cutting carrots and cooking rice. Making gyudon it self begins with sautéing the onions, then add the beef, stir fry for a while then add the chicken stock, then add the spices. After that, cook on medium heat until the spices are absorbed and the liquid is absorbed. Don't forget to test the taste, it's right or not.

After it's done, let it cool and we put it in a rice bowl container because it will be distributed as a menu for breaking the fast. For your info, we make this dish during the Ramadhan month.

To know more about gyudon, I will give a little terminology.

Gyūdon comes from a food called Sukiyakidon (sukiyaki donburi), so it is often found that gyudon uses shirataki as well as sukiyaki.

In the Meiji era, it was known that the forerunner of gyūdon, called Gyumeshi, was a bowl of rice topped with sliced ​​Gyūnabe (beef cooked in soy sauce and sugar). At that time, Japanese people often heard foreigners calling their dog, "Come (here)", but according to Japanese hearing, "come" sounded like "kame" and the foreigner was thought to be calling a dog named Kame. From the name of a dog named Kame it is said that the name Kamechabu was born, chabu (food) for Kame in the form of rice mixed with Gyūnabe remains that are not eaten.

Let finish here, thank you for your time, stay safe and see you again. Annyeong...