Quarantummy: Gyudon

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.


  1. In a pot set over medium-low heat, add the mirin, beef broth, and sugar.
  2. Heat to a simmer then add the onions.
  3. Let mixture reduce for 5 minutes, until the mirin has cooked off slightly and the onion has become translucent.
  4. Add the beef and cook for 5 minutes, allowing it to soak up some of the sauce.
  5. Remove from heat and add in soy sauce to finish.
  6. Divide beef evenly amongst the bowls of rice.
  7. Top off with egg before serving.

It’s really super simple and super quick, and I’m so glad I found this recipe!

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