Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl). This simple bowl of simmered beef and onions takes just minutes to make, particularly if you have your own homemade teriyaki sauce. Make delicious Yoshinoya Beef Bowl at home! Enjoy the savory and juicy sliced beef over steamed rice with this quick and easy recipe.

Gyudon is a simple Japanese meal of beef simmered in soy sauce and served on rice at chains like Yoshinoya. At places like Yoshinoya you can buy a bowl of gyudon in Japan for as little as two dollars, but made at home this recipe is cheap to make and nearly foolproof. This Yoshinoya-style Gyudon (牛丼, literally beef bowl) with thinly sliced beef The secret to tender flavorful beef is to gently simmer the meat in a broth made from dashi, white wine, and sake. You can cook Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl)

It's 300 grams of Thinly sliced beef.
You need 1 of Onion.
You need of (For the caramel).
Prepare 2 tbsp of ★ Sugar.
You need 1 tbsp of ★ Water.
Prepare of (For the sauce).
You need 250 ml of ◆ Water.
Prepare 3 tbsp of ◆ White wine.
Prepare 3 tbsp of ◆ Mirin.
Prepare 4 tbsp of ◆ Soy sauce.
It's 1 large of pinch ◆ Salt.
Prepare 1/2 of ◆ Soup stock cube.
It's 1 dash of ◆ Dashi stock granules.
Prepare 1 medium of clove ◆ Garlic.
You need 1 piece of smaller than a garlic clove ◆ Ginger.

The broth turns into a tasty sauce that percolates into the rice, flavoring each grain with loads of beefy goodness. Gyudon (Japanese Simmered Beef and Rice Bowls). Homemade dashi is all well and good if you've got some already made, and even making it from scratch takes no more than a few minutes, but this is a case in which powdered Hondashi will do just fine, given the other strongly flavored ingredients. I've spent most of my time yesterday googling Japanese beef rice bowl recipe.

Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) step by step

Make the caramel sauce. Put the sugar and 1 tablespoon of water in a pan and simmer. It's cooked enough when it is lightly golden in color..
When it starts to smell like caramel, swirl the sauce around the pan and take it off the heat. Add the wine and mirin, return to the heat and cook off the alcohol. Add the rest of the sauce ingredients..
Cut the onion in half and slice against the grain 5-7 mm wide. Cut the beef into 2-3 cm wide pieces..
Add the sauce made in Step 2. When it comes to a boil, add the onion..
When the onion is softened, add the beef and simmer..
Take out the ginger and garlic. Leave the pan as-is with a lid on until it's time to eat, to let the flavors penetrate..
When you're ready to eat, heat up the contents of the pan, and serve over rice garnished with some beni shouga red pickled ginger..

There are so many variations online that I was getting cross-eyed of what recipe to try. I never really thought that this dish is so easy to make and can't help but said out loud , why didn't I make it before ? Great recipe for Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl). Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.