Gyūdon

, also known as , is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with ''dashi'' (fish and seaweed stock), soy sauce and ''mirin'' (sweet rice wine). It may sometimes also be served with toppings such as raw or soft poached eggs, '' negi'' onions, grated cheese or kimchi. A popular food in Japan, it is commonly eaten with '' beni shōga'' (pickled ginger), ''shichimi'' (ground chili pepper), and a side dish of miso soup.

History

After the arrival of Buddhism in Japan in the 6th century, consumption of meat became rare in Japanese culture (especially those of four-footed animals such as cattle or pigs) and in many cases frowned upon, both for religious and practical reasons. It was only after the Meiji Restoration in 1868 and the subsequent westernization of the country that meat began to be widely eaten.

''Gyūdon'' is considered to be derived from ''gyūnabe'' (牛鍋), a beef hot pot originating in the Kantō region of eastern Japan. ''Gyūnabe'' originally consisted of cuts of beef simmered with Welsh onions and miso (as the beef available in Japan at the time were usually of poor quality, the meat was cooked this way to tenderize it and neutralize its foul smell), but by the late 1800s, a variation that used a special stock called '' warishita'' (割下) – a combination of a sweetener such as sugar or ''mirin'' and soy sauce – instead of miso and featuring additional ingredients such as '' shirataki'' ( konjac cut into noodle-like strips) and tofu began to appear. This version of ''gyūnabe'' (known today as '' sukiyaki'' – originally the name of a similar yet distinct dish from the Kansai region) eventually came to be served with rice in a deep bowl ('' donburi''), becoming ''gyūmeshi'' or ''gyūdon''.

By the 1890s, ''gyūmeshi'' had already become popular in Tokyo, but was yet unknown in other places such as Kyoto or Osaka. In 1899, Eikichi Matsuda opened the first Yoshinoya restaurant, at the fish market in Tokyo's Nihonbashi district. ''Gyūdon'', under the moniker ''kamechabu,'' were also being sold in food stands ( ''yatai'') in the streets of Ueno and Asakusa.

Originally disparaged as working-class food, ''gyūdon'' experienced a surge in popularity that transcended class boundaries in the aftermath of the Great Kantō Earthquake of 1923, when it was one of the food items readily available to the citizens of a devastated Tokyo. It was around this time that ''gyūdon'' evolved further into its present form: a bowl of rice topped with thin slices of beef with onions (''tamanegi'').

Although some establishments still offer ''gyūdon'' with a ''sukiyaki''-like topping (i.e. containing ingredients such as ''shirataki'' or tofu), the dish as served in most major food chains nowadays simply consist of rice, beef and onions.

As fast food

''Gyūdon'' can be found in many restaurants in Japan, and some fast food chains specialize exclusively in the dish. Many of these chain shops are open round the clock. The top three ''gyūdon'' chains in Japan are Sukiya (currently the largest ''gyūdon'' chain in Japan, established in Yokohama in 1981), Yoshinoya (the oldest and second largest, established in the Nihonbashi district of what is now Chūō, Tokyo in 1899), and Matsuya (established in Nerima, Tokyo in 1968).

Some of these establishments might refer to ''gyūdon'' by other names: Matsuya for instance sells ''gyūdon'' under the name ''gyūmeshi'' (牛めし), while Hanamaru Udon (はなまるうどん), a chain specializing mainly in Sanuki udon (currently a subsidiary of Yoshinoya), includes what it calls ''gyūniku gohan'' (牛肉ごはん, lit. "beef rice") in its menu.

While many establishments charge for miso soup or offer it as a part of a set, Matsuya is known for serving complimentary miso soup for customers who are eating in.

Customer specifications

There are chains that allow customers to specify how their gyūdon is served with code phrases like ''tsuyudaku'' (extra tsuyu broth) at no extra charge.

''Tsuyudaku'', in regards to gyūdon, is jargon that refers to one kind of specification where the juice and tsuyu mixture is served in large amounts. ''Tsuyunuki'' is where the amount of tsuyu is specified to be less than usual. Also, the term ''tsuyudakudaku'' is code for a larger amount of tsuyu.

Sometimes, as with ''tsuyudakudakudaku'' ("dripping with soupiness"), people will request that the daku, or amount of tsuyu, be exceedingly increased.

One theory says that ''daku'' comes from the ''taku'' part of ''takusan'' ("many, a lot") which, when doubled as in ''daku-daku'', is also the onomatopoeia (imitative word) for the sound of dripping.

The origin of tsuyudaku comes from Japanese businessmen (salaryman) on their morning commute to work who, due to time restrictions, ask for extra soupy gyūdon (''gyūdon tsuyu ome ni'') so that they can eat it quickly.

This trend became so common, that the term ''tsuyudaku'' quickly spread among proprietors of popular gyūdon chains.

Ban of US beef

As a consequence of the fear of mad cow disease and a ban on imports of beef from the United States, Yoshinoya and most competitors were forced to terminate gyūdon sales in Japan on 11 February 2004. Yoshinoya moved its business to a similar dish made with pork instead of beef, which it named '' butadon'' (豚丼). Sukiya continued to serve gyūdon (using Australian beef) and also added a dish, ''tondon'', equivalent to Yoshinoya's ''butadon'', to its menu. (''Buta'' and ''ton'' are both Japanese words for ''pig'' or ''pork'', written with the same Kanji, 豚. See tonkatsu, tonjiru.)

The Japanese Diet voted to resume beef imports from the United States in early May 2005, but the ban was reinstated in January 2006 after detectable quantities of prohibited spine tissue were found in the first post-ban shipments arriving in Japan. As the issue was discussed between the United States and Japanese governments, gyūdon vendors and customers waited for a resolution. As of September 2006, the ban has been lifted.As reported by MediaCorp. (
Fans celebrate return of Yoshinoya beef bowl after lifting of US beef ban
')

Gallery

File:Matsusaka beef bowl (37871901786).jpg, Matsusaka beef and miso soup
File:Beef yakinikudon by shibainu in Tokyo.jpg, With '' yakiniku'' beef
File:YOSHINOYA BEEF BOWL(31).jpg, With sesame
File:Centennial beef bowl of Asakusa Imahan.jpg, With tofu and bok choy
File:すき家 牛丼 20230908 213505.jpg, With cheese
File:SUKIYA PRODUCTS IN CHINA (5).jpg, With poached egg
File:Nagoya 20210215-30.jpg, With kimchi and onions
File:Negitama gyudon, at Sukiya (2013.06.09).jpg, With '' negi'' and raw egg
File:Sukiya edible chili sauce and bamboo shoots gyudon.jpg, With '' menma''

See also

* Donburi
* Sukiyaki
* Katsudon
* Oyakodon
*Japanese curry
* Matsuya
* Sukiya
*Yoshinoya

References

External links

Everyday Japanese Cooking

{{DEFAULTSORT:Gyudon
Donburi
Japanese beef dishes
Japanese rice dishes
Fast food