Yoshinoya-Style Gyudon

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Yoshinoya-Style Gyudon

Main · Rice Dish · Washoku35 min(Prep 15 min + Cook 20 min) · 860 kcal per serving · 2 servings · Normal

4.0(1)

A copycat of Yoshinoya's gyudon. Pound the beef paper-thin (yes, like a rag) and simmer with onion in a special tare to nail the chain's flavor at home. Great for those living abroad or far from the nearest Yoshinoya.

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料理研究家リュウジのバズレシピ57 recipes · 815 cooked
See other ways to make Gyudon3 cooks, each with their own take

Instructions

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  1. Cut the onion into 1cm-wide wedges.Uses: OnionWatch the video from 3:24
  2. Grate the ginger and garlic.Uses: Garlic, GingerWatch the video from 4:27
  3. Spread the beef out, drizzle with white wine, and pound it thin and ragged (like a worn-out rag).Uses: Beef (Australian), White wineWatch the video from 5:01
  4. Combine water, onion, soy sauce, mirin, sake, white wine, sugar, kombu dashi, ginger, and garlic in a pot and simmer.Uses: Onion, White wine, Mirin, Sake, Sugar, Kombu dashi, Soy sauce, Water, Garlic, GingerWatch the video from 6:47
  5. Cover and simmer 5 minutes over low heat.Watch the video from 8:51
  6. Add the beef, separating the strands, and season with pepper.Uses: Beef (Australian), Pepper (or white pepper)Watch the video from 11:46
  7. Simmer 10 more minutes. Taste and adjust with soy sauce.Uses: Soy sauceWatch the video from 13:08
  8. Finish with a sprinkle of MSG.Uses: MSG (Aji-no-moto)Watch the video from 15:31
  9. Spoon over rice and garnish with beni shoga.Uses: Cooked rice, Beni shoga (red pickled ginger)Watch the video from 17:23

Tips

  1. 1

    牛肉は薄ければ薄いほど吉野家風になる

  2. 2

    牛肉を叩く際は、瓶などを使うと良い

  3. 3

    玉ねぎはクタッとなるまで煮込む

  4. 4

    味が濃いのが好きな場合は、水の量を減らす

  5. 5

    牛肉を煮込む時間はお好みで調整する (15-20分まで)

  6. 6

    白ワインがない場合は、酒を倍量にする

Reviews

4.0(1)

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