I miss Yoshinoya. I’ve always liked their gyudon. I found this recipe online and gave it a try.
These are the ingredients from the recipe linked above. As usual, I made my own substitutions.
- ¼ cup mirin – In the absence of mirin, I use white wine vinegar. It’s a bit stronger, so you can adjust the flavor with a little sugar. I like it as is, though.
- 1 cup beef broth – I just use one cup of water plus one beef broth cube.
- ½ tbsp sugar – I like using brown sugar. I haven’t tried this recipe with white sugar.
- 1 cup white onion, thinly sliced – I always use red onions.
- 500g thinly sliced beef – Sukiyaki beef is best!
- 2 tbsp soy sauce – I usually use ordinary soy sauce like Datu Puti or such for the cooking, and I have Kikkoman on the table for additional seasoning.
- 4 cups white rice, divided into bowls – Freshly cooked steaming white rice is best!
- 4 egg yolks – I like a runny sunny side up on my gyudon, but other people like a raw egg on steaming white rice.
- In a pot set over medium-low heat, add the mirin, beef broth, and sugar.
- Heat to a simmer then add the onions.
- Let mixture reduce for 5 minutes, until the mirin has cooked off slightly and the onion has become translucent.
- Add the beef and cook for 5 minutes, allowing it to soak up some of the sauce.
- Remove from heat and add in soy sauce to finish.
- Divide beef evenly amongst the bowls of rice.
- Top off with egg before serving.
It’s really super simple and super quick, and I’m so glad I found this recipe!