Scottish | Kobe Beef
Gyudon ( Beef Bowl)
By Yukiko Moriyama
Dec 21, 2004 - 8:13:00 AM

 Gyudon (Beef Bowl - a Sukiyaki variation)
Preparation time includes the time required to soak the mushrooms
5 cups   cooked rice  
300 g   (10.5oz) thinly sliced Scottish-kobe beef  
4   dried shiitake mushrooms, softened and sliced into 5mm (1/8")  
15 g   (4oz) spinach leaves  
4   water chestnuts, coarsely chopped  
4   eggs  
Cooking Sauce  
1 cup   water  
1/4 cup   soy sauce  
1/4 cup   mirin  
1 tsp   sugar  
1 tbs   instant dashi stock powder  
On a 30cm (12") skillet, mix water and instant dashi stock powder; cook until dissolved. Add soy sauce, mirin and sugar. Add meat; cook for 2-3 minutes.
Add shiitake mushrooms, water chestnuts and spinach; cook for another 2-3 minutes.
Pour beaten eggs over
Cook until eggs are set. Divide into four and place on cooked rice in serving bowl with sukiyaki sauce.
Servings: 4
Preparation time: 1 hour
Cooking time: 30 minutes
Ready in: 1 hour and 30 minutes
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
instant dashi stock powder
Amount Per Serving      
Calories   1150.60  
Calories From Fat (7%)   84.01  
    % Daily Value
Total Fat 9.45g   15%  
Saturated Fat 3.47g   17%  
Monounsaturated Fat 3.78g      
Polyunsaturated Fat 0.77g      
Trans Fatty Acids 0.00g      
Cholesterol 66.75mg   22%  
Sodium 661.50mg   28%  
Potassium 909.91mg   26%  
Carbohydrates 216.99g   72%  
Dietary Fiber 8.02g   32%  
Sugar 9.49g      
Sugar Alcohols 0.00g      
Net Carbohydrates 208.97g      
Protein 45.93g   92%  
Vitamin A 393.04IU   8%  
Vitamin C 1.71mg   3%  
Calcium 91.46mg   9%  
Iron 14.13mg   78%  
Thiamin 1.50mg   100%  
Riboflavin 0.76mg   45%  
Niacin 15.81mg   79%  
Vitamin B6 1.08mg   54%  
Folate 585.68µg   146%  
Vitamin B12 2.12µg   35%  
Pantothenic Acid 8.12mg   81%  
Phosphorus 522.87mg   52%  
Magnesium 117.77mg   29%  
Zinc 9.51mg   63%  
Copper 2.02mg   101%  
Manganese 3.04mg   152%  
Selenium 102.38µg   146%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 355.84g      
 Recipe Source

Author: Yukiko Moriyama

Source: Japanese Cuisine for Everyone

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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