Yoshinoya Beef Bowl (Gyudon)

It’s time for this month’s Eat The World and I’m both excited and sad. I’m excited because my sister-in-law is Japanese and sent me today’s recipe, so I can be confident it is both authentic and delicious. But sad, because we were supposed to travel and visit her and my brother-in-law (Hub’s brother) in Japan in 2020…

And we all know how 2020 and travel went…yeah, it didn’t. And 2021 didn’t either.

It’s the beginning of 2022 and overseas travel still seems unlikely in the foreseeable future (we will get there some day!) but until then, I am happy I have my sister-in-law’s expertise to send me this fantastic recipe!

My SIL took the time to find a recipe that used ingredients she knew I could easily find at the regular grocery store. The dish was both easy and amazing - one I am sure to make again and again!

Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)

A Day in the Life on the Farm: Japanese Rice

Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)

Cultureatz: Ramen Burger with Honey Teriyaki Sauce

Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)

Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread

Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette

Pandemonium Noshery: Ginger Pork Stir Fry

Palatable Pastime: Edamame with Sakura Dipping Sauce

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

Yoshinoya Beef Bowl (Gyudon)

Adapted slight from Just One CookBook

Beef

½ cup beef broth or dashi

2 tablespoons mirin

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon sake

1 small onion, sliced (about 3 ounces)

1 ½ pounds thinly sliced steak

To Serve

1 green onion, sliced

6 poached eggs

Japanese short grain rice, cooked

Place the broth, mirin, soy sauce, sugar, and sake in a large lidded skillet over medium heat. Bring to a light boil. Add the onions, stir to coat, then cover. Cook for 3-5 minutes or until the onions are tender.

Add the beef and cook until it is no longer pink, skimming off fat/foam as it arises.

Serve the beef over a bowl of rice. Top with poached eggs and green onion slices.

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