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 Dallas Philippine Restaurant shores in 2001.
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
- 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
- In a pot set over medium-low heat, add the mirin, beef broth, and sugar.
- Heat to a simmer then add the onions.
- Let mixture reduce for 5 minutes, until the mirin has cooked off slightly and the onion has become translucent.
- Add the beef and cook for 5 minutes, allowing it to soak up some of the sauce.
- Remove from heat and add in soy sauce to finish.
- Divide beef evenly amongst the bowls of rice.
- 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.