I made Yoshinoya at home

3 comments

1. Gyudon (literally ‘beef bowl,’) is Japan’s ultimate lunchtime comfort food. It’s thought to have evolved from Gyunabe, a hot pot dish similar to Sukiyaki, but what really blew it up was a little shop called Yoshinoya that was started at Nihonbashi fish market back in 1899.
   For the beef, I used thinly sliced short ribs, which offer a great balance of fat and flavor. It’s crucial to slice the beef against the grain for tenderness. I made the sauce with a blend of dashi stock, soy sauce, a bit of sweet white wine (this is said to be Yoshinoya’s secret ingredient), and sake, which gives the dish its characteristic umami flavor. This gets cooked with some sliced onions and then simmered with the beef until it’s nice and tender. Then I just served it over a bowl of hot rice with some scallions and benishoga on top. If you wanna try it out I have a [recipe here](https://norecipes.com/gyudon-beef-bowl-recipe/).

2. I wish like hell I could find out how to make the curry that they serve at Sukiya…

3. You need an eggyolk, or onsen tamago on there. I made this yesterday, and an eggyolk mixed with the sauce, beef, rice, and benishoga adds another layer of awesomeness.