Yoshinoya Beef Bowl (Gyudon)


It’s time for this month’s Eat The World and I’m both excited and sad.  I’m excited because my sister-in-law is Japanese and sent me today’s recipe, so I can be confident it is both authentic and delicious.  But sad, because we were supposed to travel and visit her and my brother-in-law (Hub’s brother) in Japan in 2020…


And we all know how 2020 and travel went…yeah, it didn’t.  And 2021 didn’t either.


It’s the beginning of 2022 and overseas travel still seems unlikely in the foreseeable future (we will get there some day!) but until then, I am happy I have my sister-in-law’s expertise to send me this fantastic recipe!




 My SIL took the time to find a recipe that used ingredients she knew I could easily find at the regular grocery store. The dish was both easy and amazing - one I am sure to make again and again!


Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 


 Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon) 
A Day in the Life on the Farm: Japanese Rice 
Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes) 
Pandemonium Noshery: Ginger Pork Stir Fry 



Yoshinoya Beef Bowl (Gyudon)

Adapted slight from Just One CookBook


Beef

½ cup beef broth or dashi

2 tablespoons mirin

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon sake

1 small onion, sliced (about 3 ounces)

1 ½ pounds thinly sliced steak


To Serve

1 green onion, sliced

6 poached eggs

Japanese short grain rice, cooked


Place the broth, mirin, soy sauce, sugar, and sake in a large lidded skillet over medium heat.  Bring to a light boil. Add the onions, stir to coat, then cover.  Cook for 3-5 minutes or until the onions are tender.


Add the beef and cook until it is no longer pink, skimming off fat/foam as it arises.  


Serve the beef over a bowl of rice. Top with poached eggs and green onion slices.


Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps
Réunion Island: Rougail Z'Andouille

Comments

  1. I love that it's a recipe from family, I've been excited to see this for weeks. It does look amazing!

    ReplyDelete
  2. Your egg is perfectly cooked Amy. What kind of steak did you use? It looks amazing.

    ReplyDelete
  3. How wonderful to have an authentic recipe from a family member. It looks like it would be easy to make, yet so flavourful. Definitely going to try it.

    ReplyDelete

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