4.0(1)

Yoshinoya-Style Gyudon

Name: Yoshinoya-Style Gyudon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: 和食
Ingredients: Beef (Australian) to taste; Onion generous; Garlic a small amount; Ginger twice the amount of garlic; White wine 1 tbsp; Mirin 2 tbsp; Sake 1 tbsp; Pepper (or white pepper) a dash; Sugar 1 tsp; Kombu dashi a dash; Soy sauce 2 tbsp + 2 tsp (to finish); Water 100cc; Cooked rice 200g per person; Beni shoga (red pickled ginger) optional; MSG (Aji-no-moto) 2 shakes

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.

WashokuRice DishMain2 servings35 min(Prep 15 min + Cook 20 min)860 kcal

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INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Cut the onion into 1cm-wide wedges.
3:24
2
Grate the ginger and garlic.
4:27
3
Spread the beef out, drizzle with white wine, and pound it thin and ragged (like a worn-out rag).
5:01
4
Combine water, onion, soy sauce, mirin, sake, white wine, sugar, kombu dashi, ginger, and garlic in a pot and simmer.
6:47
5
Cover and simmer 5 minutes over low heat.
8:51
6
Add the beef, separating the strands, and season with pepper.
11:46
7
Simmer 10 more minutes. Taste and adjust with soy sauce.
13:08
8
Finish with a sprinkle of MSG.
15:31
9
Spoon over rice and garnish with beni shoga.
17:23

TIPS

Tips

1
牛肉は薄ければ薄いほど吉野家風になる
2
牛肉を叩く際は、瓶などを使うと良い
3
玉ねぎはクタッとなるまで煮込む
4
味が濃いのが好きな場合は、水の量を減らす
5
牛肉を煮込む時間はお好みで調整する (15-20分まで)
6
白ワインがない場合は、酒を倍量にする

REVIEWS

Reviews

4.0

(1)

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