Join us for another installment of Virtual Japanese Cooking Class as we learn how to cook gyudon 牛丼, or beef bowl!
This heartwarming beef and rice dish is a well-loved staple across Japan and can be found in popular chain restaurants such as Sukiya, Matsuya, and Yoshinoya.
We will be holding two classes on the following days:
- Thursday, June 18th from 12PM
- Friday June 19th from 6PM
*To access the member discount you must be logged into your JASWDC member account through the Member Portal. If you have trouble signing in please email Olivia Kent at firstname.lastname@example.org.
After registering you will be sent a bonus video from Nancy sensei to help you prepare beni shouga (pickled ginger) and onsen tamago (hot spring egg) – two classic accompaniments to gyudon.
To participate in the class you will need to gather the following ingredients:
- Sweet white wine
- Soy sauce
- 250 grams beef (very thinly sliced)
- 1 large onion
- 400 grams cooked short-grain rice
- 1 scallion (optional)
- 75-100g fresh ginger
- 5-6 umeboshi (pickled Japanese plums)
- Rice vinegar (or Plum vinegar ume-zu)**
- Castor sugar
- Sesame seeds (optional)
- 2 eggs
** If using plum vinegar, castor sugar is not needed.
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