Yoshinoya Beef Bowl Gyudon Food

YOSHINOYA BEEF BOWL (GYUDON)

Steps:

• Gather all the ingredients.
• If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
• Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
• Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
• Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
• When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
• Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
• Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).

TOKYO STYLE GYUDON (JAPANESE BEEF BOWL)

Steps:

• Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps.
• Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat.
• Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes.
• Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes.
• Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.