Japanese beef rice (gyūdon or gyū-no-don) is a home-cooked dish from Japan where the main ingredients are beef and rice. It has a long history and rich evolution.
Origin: One theory holds that beef rice dates back to the Edo period (1603-1868). At that time, some shops would put leftover beef cuts on top of rice as a light meal** for passers-by and workers. Another theory dates back to the 19th century, when new restaurants needed to serve simple and affordable dishes.
Development: Beef rice was originally a civilian snack that gradually gained popularity and development. In the mid-19th century, there was a store in Tokyo called"yoshikawa"of restaurants began to make specialized beef paella to make it more delicate and tasty. By the beginning of the 20th century, the popularity of beef rice was increasing as the number of wagyu beef increased.
Production process: The traditional beef rice is stir-fried with soup, soy sauce, sugar and other sauces, and then spread on white rice. In some regions, other ingredients such as shredded onions, green peppers, etc., are added. There are many types of modern beef rice, and there are different versions of the meat made with various cuts.
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In general, Japanese beef rice originated as a common snack, and has since developed and become one of Japan's household names, and it also embodies Japanese cuisine"Delicious and simple"ideas.