Comments on: Gyudon (beef rice bowl)

By: Marc Matsumoto

Marc Matsumoto — Thu, 10 Mar 2011 15:53:00 +0000

I prefer not adding dashi as it waters down the sauce. If you want a more
soupy sauce feel free to add dashi. As for authenticity, this is how my
family makes it. Since beef wasn’t used much in japan before the war, I’m
not sure you can call any gyudon recipe “authentic” japanese food.

By: seasaltjunky

seasaltjunky — Thu, 10 Mar 2011 08:41:00 +0000

I think this is supposed to be made with dashi for a more authentic flavor

By: Gyudon (Stir fried beef bowl) – The Seasoned Noob

Gyudon (Stir fried beef bowl) – The Seasoned Noob — Wed, 11 Aug 2010 13:10:22 +0000

[...] thicker sauce) but it’s working out pretty well so far. I compiled a recipe after consulting Marc Matsumoto’s version at No Recipes and Shizuo Tsuji’s A Simple Art, one of the best cookbooks on the whole range of Japanese [...]

By: Gyudon | LimeCake

Gyudon | LimeCake — Sat, 03 Jul 2010 00:38:14 +0000

[...] this dish on No Recipes, it was reminiscent of school days and a younger self. Yet, these days when I travel [...]

By: Anne Parsons

Anne Parsons — Tue, 16 Feb 2010 00:24:32 +0000

I made this with a slight variation and made a light gravy from the pan sauces thickened with a bit of cornstarch… in fact, I served it last night for Chinese New Years and it was great Loved the way it looked so colourful on the serving platter. Thanks for the recipe!

By: KyotoFoodieのPeko

KyotoFoodieのPeko — Tue, 03 Nov 2009 17:25:36 +0000

This is great. However, don’t you have a Marcらしい niku jyaga
(no)recipe? I am looking for one. I would be really interested in your take on the venerable (venerabo) niku jyaga.

By: KyotoFoodieのPeko

KyotoFoodieのPeko — Tue, 03 Nov 2009 17:25:00 +0000

This is great. However, don’t you have a Marcらしい niku jyaga
(no)recipe? I am looking for one. I would be really interested in your take on the venerable (venerabo) niku jyaga.

By: Dan-na

Dan-na — Fri, 17 Jul 2009 01:37:57 +0000

this is the perfect. check it out!
http://blogs.yahoo.co.jp/smilestreet/28768509.html

thank you!

Dan-na

By: Dan-na

Dan-na — Fri, 17 Jul 2009 01:37:00 +0000

this is the perfect. check it out!
http://blogs.yahoo.co.jp/smilestreet/28768509.html

thank you!

Dan-na

By: White On Rice Couple

White On Rice Couple — Fri, 28 Nov 2008 08:10:06 +0000

*hiding under the table*, My family used to get Yoshinoya all the time because that was our first introduction to Japanese food. But that was waaaaaay back when for an immigrant family.
Now I can make authentic Gyudon (wow, that’s what you call it!) and share it with my parents! They looooooove Japanese beef bowl!

By: White On Rice Couple

White On Rice Couple — Fri, 28 Nov 2008 08:10:00 +0000

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 25 Nov 2008 03:51:49 +0000

I love your gyudon, especially with those edamame.

I tried Yoshinoya once, a couple of years ago when I was in LA. It wasn’t a special trip or some such: I just needed something to eat really quickly for lunch. I don’t know if mine was a typical experience or not, but I thought it was a sorry bowl of rice. It *is* _fast food_ and it definitely tasted like _fast food_.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 25 Nov 2008 03:51:00 +0000

I love your gyudon, especially with those edamame.

By: Marc

Marc — Sun, 23 Nov 2008 04:48:43 +0000

Peko Peko, hahaha great analogy. Maybe I do something with a hotdog next;-) I’ll check out the forum, I wish there was a Tokyo equivalent to your site.

Peter G, yea glad to hear it’s not just the American Yoshinoya’s that are no good.

Tan, Edamame, is actually fresh soybeans, so you can probably find them in used in some form(tofu, soy sauce, etc) in just about any asian food, but I’m not sure if anyone else eats them fresh.

Thanks Mikky:-)

Manggy, hahhah yes “grey” is the perfect way to describe bad beef:-) I actually lucked out and found kiriotoshi from wagyu beef, so this was a bit of a luxurious gyudon.

Thanks Jesse, lol “yoshinoya-ed” I’ll have to remember that one.

Heza-san, yesu I riku supai-shi shinguzu bery mu-chi.

Terry B, I tend to like boneless beef short ribs for this because they have a much higher fat content, but flank steak should do nicely as well if you want something leaner.

Darius, it’s probably one of the simplest dishes to make.

Tartelette, it may look good, but you should smell it, the combo of the onions, beef and soysauce is irresistable.

Thanks Nilmandra, to be totally honest, the addition of the edmame was mainly for the photo, but it actually tasted pretty good so I left it in the recipe.

Thanks Kevin!

Su-Lin, gyudon is also great with a with a little bok choy or gai lan.

Thanks gaga:-)