Let’s make the healthy, low-fat and delicious Gyudon!

How to Make Gyudon
https://cookingwithdog.com/recipe/gyudon-beef-bowl/

(serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga – Japanese Pickled Ginger
Shichimi – Seven Flavor Chili Pepper
Scallions
Steamed Rice

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脂の気になる方でも美味しくいただける牛丼です。

牛丼の作り方
https://cookingwithdog.com/ja/recipe/gyudon-beef-bowl/

<材料>2人分
牛肉:200gバラ肉か切り落とし用の脂身のある肉。しゃぶしゃぶ用の厚さ(0.2ミリ)がベスト。なければ肉屋さんにできるだけ薄く切ってもらってください。
たまねぎ:1/2個(130g)
しょうが:5g
しょう油:大さじ2
酒:大さじ1
砂糖:大さじ1
本みりん:大さじ1(なければ砂糖大1/2+酒大1)
水:100ml
和風だしの素:小さじ1/2
たまご:2個
紅しょうが
七味
青ねぎ
ご飯:丼2杯

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40 COMMENTS

  1. yeah i ate this food in my time in Japan, Naha and Tokyo i visit last time,yeah i go back to Tokyo again,and yeah i will eat this dish again,very good taste and very yummy,like it a lot,hope my trip starts end of October,see yeah there and have a ggod time,bye.

  2. I made this tonight. Lot of steps and pans. I think at 20 minutes the egg might be a little too much cooked, at least using a Western stove here. The meat was so tender. Sauce good. toppings all nice touch. Thank you. 4.28/5

  3. The best gyudon recipe on youtube! Thanks a lot!!

    I left the onsen tamago for 20 minutes and then the yolk got too hard. I believe 15 minutes ought to do it. Or you can just poach the eggs using a different technique – the soft yolk is really a must for this.

    Also, I am allergic to fish – so I can not add hondashi nor fish dashi. I used store-bought vegetable stock and it turned out OK. I untraditionally added some curry for a boost in favor.

    Also, I didn't have the japanese pepper blend – so I just used chilli powder instead.

  4. NEVER skip Dashi. It's integral to this recipe. I use Bonito Flakes and give the leftover flakes to my cat. She loves them. That's Recycling.

  5. I made this for the first time since leaving Japan 10 years ago. IT WAS SUPERB!! I used to have the gyudon with cheese, so I grated some Dutch 'belegen' cheese, and its soooo good (much better than the cheese in Sukiya LOL). For the next time Ill make sure i have some togarashi.

  6. wait wait wait. I did the same thing with the egg but it just split in two when I opened it. how did she do it perfectly without a single tear in the egg white?

  7. I cooked this at home and it turned out great. A friend of mine who lived in Japan for 18 years told me that it was really good. I was so happy.
    ありがとございました from Israel.

  8. Thanks! I've tried the recipe today. Unfortunately, I have used 300g of meat, so the gravy was too little. Next time it will be enough gravy 🙂

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