Japanese Inspired Comfort Food: Gyudon Rice Bowl With Bison
Gyudon rice bowls are very popular in Japan for being quick, easy and comforting. This flavorful, savory meal doesn’t take much time to prepare and is so satisfying. If you’re less familiar with Japanese cooking, mirin is a rice wine similar to sake. You can substitute with sake or equal parts rice vinegar and sugar. Traditionally made with beef, I’ve used our delicious pasture raised bison - but either one would yield fabulous results. In Japan, the egg yolks are usually added completely raw just before serving. I decided to do sunny side up instead, but the choice is yours.
If You Like Beef, You’re Going To Love Bison
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.
The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.
Pasture Raised Bison That Roam Freely
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- Avocado oil as needed for cooking
- 2 medium onions sliced very thin
- 1 pound bison chuck roast, sliced very thin (slice while partially frozen)
- 2 teaspoons coconut sugar or agave syrup
- 2 tablespoons mirin
- 2 tablespoons soy sauce, Bragg’s Liquid Aminos or coconut aminos (if using coconut aminos, leave out some of the coconut sugar or agave)
- 1 cup bison bone broth
- 4 eggs
- 4 cups cooked short-grain white rice
- 1 green onion, chopped
- 2 tablespoons sesame seeds, toasted
- Cook the rice in advance, in a rice cooker or on the stove. Set aside and keep warm.
- Preheat the oven to 350 degrees Fahrenheit and spread the sesame seeds on a baking dish. When the oven is hot, toast them for approximately 8 minutes, until golden brown and fragrant. Toss them around on the pan halfway through for best results.
- Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium to medium-high heat. Add in the onions and cook, stirring frequently, for approximately 10 minutes until soft and fragrant.
- Add in the thinly sliced bison chuck roast and coconut sugar (or agave syrup). Cook, stirring frequently, just until the bison is slightly browned. Add the mirin, soy sauce and bison bone broth to the skillet. Bring everything to a simmer and cook until the liquid reduces to create a thin sauce. Season with more soy sauce according to taste.
- While the sauce is reducing, cook the eggs sunny side up with runny yolks in another pan.
- When the meat is finished cooking, remove from heat immediately. Serve in bowls over the rice, garnished with chopped green onion and toasted sesame seeds.
Our Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.