We’ve Hacked Yoshinoya’s Famous Gyudon Bowl for a Quick-Cooking Dose of Comfort

May 8, 2018

As far as everyday Japanese fare goes, for price, accessibility, and deliciousness, few come close to Yoshinoya’s Gyudon. Created by founder Eikichi Matsuda in 1899, the iconic dish has been satisfying stomachs ever since, including that of Filipinos, as the chain made it to the Philippine shores in 2001. With tender strips of beef that curl against your chopsticks, replete with the sweet soy profile (the excessive juices of which drip down and flavor the sticky rice below), it exemplifies warmth and hominess—sentiments not often associated with fast food chains, save for special cases like this one. When you can’t be bothered to make the trip to one of Yoshinoya’s ten branches though, we say make it yourself. It’ll only take half an hour of your time.

Whether you go for chopsticks or spoons and forks, be sure to top your bowl with an egg yolk for extra richness.

For all its comforting flavors, gyudon is a zip to make. We used beef specifically cut for gyudon for convenience, but you can easily sub in thinly-sliced sirloin or rib eye (pro tip: freezing the chunk of meat for an hour or two and cutting against the grain makes it easier to get the thin slices you’re going for). Either way, you’ll want to be careful not to overcook it lest you end up with tough, chewy meat. Have the broth mixture simmering and drop in the beef and onions; in the time it takes to separate the eggs and spoon rice into your bowl, your beef mixture will be ready. Pile it atop the rice, finish with an egg yolk, find a comfy spot, devour.


Yoshinoya Gyudon Food Hack

  • Serves: 4 servings
  • Active time: 30 minutes
  • Total time: 30 minutes
  • Difficulty: Easy

INGREDIENTS

  • ¼ cup Mirin
  • 1 cup beef broth
  • ½ tbsp sugar
  • 1 cup white onion, thinly sliced
  • 500g thinly sliced beef
  • 2 tbsp soy sauce
  • 4 cups white rice, divided into bowls
  • 4 egg yolks

INSTRUCTIONS

  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 yolk before serving.

Note: Beef sliced specifically for gyudon can be found in the freezer section of most supermarkets, or at specialty Korean/Japanese groceries.

Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She is a cheapskate in other aspects of her life, preferring to use her savings on specialty vinegars and degustation menus. While she admits to eating out too much, cooking and baking remain her first love, and she's always looking for quirky new ways to use up seasonal produce. Thanks to her obsession with (unnecessarily) making everything from scratch, she is now desperate to clear her fridge full of homemade condiments. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

1 comments in this post SHOW

One response to “We’ve Hacked Yoshinoya’s Famous Gyudon Bowl for a Quick-Cooking Dose of Comfort”

  1. Gemma says:

    IDK, without any dashi, this is going to be missing something. I find it much easier to just start with 1:1 bottled hon-tsuyu and sake, cook down my onions in that until the liquid is about gone, then stir in my beef and as it cooks, it will release enough water to reconstitute the broth. In your recipe, I’d substitute dashi for the beef broth. You have to have that seaweed and smoked fish flavor, or it’s just not right.

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