I lived in Japan for a couple of years and gyudon is a staple there. Yoshinoya (now with locations in the United States) was the place to go for a delicious, fast lunch. The Yoshinoya here in Las Vegas is pretty darn close to its Japanese counterpart, but I live nowhere near one.
Thinly sliced beef (read below)
1 medium onion
Dashi (read below)
Rice (Nishiki is my house preference)
Shichimi togarashi (red pepper mix) (optional)
Pickled ginger (cut) (optional)
Boil dashi. Dashi is a very important part of any gyudon. Dashi is basically a flavorful fish stock even though the final product does not taste fishy. In my search for dashi, I went to my local Japanese market and asked. They pointed out a rather expensive bottle that needed to be mixed with sake and mirin. This is probably what I should have done for the best flavor. However, I'm cheap and I bought a box of dashi powder.
|This box came with 5 packets and no instructions in English or Japanese.|
Bring to a boil and add the onion, cut in half and sliced. Boil for three minutes and add beef.
The beef has to be sliced super thin (seriously thinner than you are thinking). Many American butchers can't do it. Sometimes you can teach them, just have them freeze the beef for an hour or more before slicing and then slice it thinner than they think is possible. The other option is finding an Asian market. The beef used for shabu shabu is perfect. This time I used beef brisket point which is flavorful, but not as delicate. In the case of gyudon, fatty, marbled meat is a plus.
|I have never understood the green plastic garnish. It's everywhere in Japan.|