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There are lots of sources of details on cooking. Some information is geared towards seasoned cooks and not for the ordinary person. It can be confusing to wade through all of the available information. Thankfully, this Gyudon beef - Yoshinoya wannabe recipe is easy to do and will certainly provide you some excellent pointers. They will certainly work for anyone, also a beginner.

You need Sauce:.
You need Dashi.
You need mirin.
Provide sugar.
Provide sukiyaki sauce.
You need to prepare Sauté:.
You need Thin sliced beef with fats.
You need Onion.
You need Cooking oil.
You need to prepare Salt.
You need Pepper.
Use Garnish:.
Use Ginger.
Use Red chili.
You need to prepare Spring onion.
Prepare Lots and lots of rice.

It was one of my favorite budget meals as an exchange student in Tokyo. Yoshinoya has been serving "tasty, low-priced and quick" gyudon (beef bowls) in Japan for over a century. It seems the world has fallen in love with the. Gyudon（牛丼）is a popular dish which was made even more popular by chains like Yoshinoya, Tsukiya and Matsuya, which make delicious Gyudon for very reasonable prices in Japan.

Mix all the sauce: Dashi, mirin, sugar, sukiyaki sauce. You can use a little bit of dry wine for a little zing but since i’m pregnant i skipped the booze.
Heat the oil. Add onion, we just want to soften them. Add the beef until cooked thoroughly..
Pour the mixed sauce into the pan until fragrant. Add some water and correct taste with salt and pepper.
Let it simmer for about 5-10 minutes. Low heat. I like to leave enough soup to pour over my rice. In this step i might boil an egg or two depending how hungry i am.
Serve over warm rice. Garnish with ginger, spring onions, chili, whatever you like.

Gyu牛 means beef and don丼 means rice bowl (with something on top). Original Sculpture: Ceramic, Wax, Plastic, Arita Porcelain on Ceramic, Plastic. Yoshinoya-style gyudon / Japanese beef bowl rice with onsen egg and roasted seaweed topping. This quick video will show you how to make gyudon, a classic Japanese dish of beef and onions simmered in a broth flavored with dashi, soy sauce, sugar, and sake. I didn't limit it to the three places in the title.

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