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.
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.