Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl)

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku

Japanese comfort food at it’s finest, this easy beef dish is popular and filling! Thinly sliced beef simmered in a sweet, umami rich sauce, you can even top it off with some shichimi togarashi for some added heat!

This is the taste that my mother-in-law passed down to me.A lot of liquid comes out of the onion, so if you wish to increase the amount of the onions, add green onion or Japanese leek.A convenient way to remember is that if you add 1 part sugar, you add 2 parts sake and soy sauce each. For 4 servings. Recipe by nao life

I've been making this recipe for a long time. It's one of my family's favorites.At my house, we have been adding shirataki noodles to gyuudon to make it more filling. You can add more onion if you like. For the dashi stock, you can also use dashi stock granules + water. Recipe by Yuuyuu0221

My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.)Skim off all the scum diligently while you simmer the beef with the seasonings.You can use water + 1/2 teaspoon dashi stock granules for the dashi stock.You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more.There's plenty of sauce, so you can increase the beef to 500 g if you like. For 2 servings. Recipe by *Anna*

This started out with a recipe for inarizushi tofu skins.I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients...This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced.If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka

I recreated a delicious Tokyo-style red gyuudon that I had in Ueno.None. Recipe by Cooking S Papa

I made this at the request of my family.Please adjust the amount of sukiyaki sauce to taste. Recipe by Tenukimamanokitchen

This is easy for dinner~just add salad & miso soup to complete it (*^^*)

I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.The chicken isn't stir fried, it's just simmered in dashi stock from the start.The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe

This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)

I've been making too many western style dishes like pasta and rice omelette so I thought I should make a rice bowl once in a while, and made this! It's a recipe I've been making since I lived with my parents.If you like plenty of sauce with your donburi (rice bowl), make a generous amount of the ★ dashi stock.You can just as much as you like of the chicken and onion, so don't sweat the details, just make it! For 1 generous serving. Recipe by Rizenyan

My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either.I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender.Prepare steamed rice and a filling miso soup as you wait.If using cheap meat, season the beef with sake to tenderize and remove the odor.I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun

I had this at Okamura restaurant, and it was so delicious that I decided to make it myself.- After simmering, if you let it cool before eating, the flavors will blend in even more and it will taste even better.- It's best if you use tendons with a lot of red meat. For 4 servings. Recipe by Cooking S Papa

It's a little on the sweet side.The beef, onions and maitaken mushrooms absorb the sauce well.The flavor is better absorbed if you let it cool once and then reheat it before serving!I add onions and maitake, but you could add thinly sliced burdock roots. Recipe by Mikko*mikko

When it comes to Oyako Don, this is a family favorite.If you don't have dashi stock, make it by adding 1/2 teaspoon of dashi powder to 200 ml of water. If you prefer a more concentrated flavor, increase the sugar and soy sauce a little. Recipe by Kyoku

I made this for lunch using the ingredients I found in the fridge. Very delicious. Recipe by Osakuntochiisan

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

I had leftover sukiyaki beef, so I simmered it to make a beef rice bowl.You can use shredded meat as long as it's beef. If you simmer the meat for too long, it'll become hard, so make sure that you cook it until it's just cooked through, then let it absorb the flavour in residual heat. When the taste is too strong, adjust with water. Recipe by Ni-na

Oyakodon 親子丼 is a delicious traditional Japanese dish. This recipe allows you to enjoy the wonderful combination of Japanese sautéed chicken and soft eggs sliding into your stomach. Bring you back to Tokyo!#Japanese #Chicken #Egg #Rice bowl #Classic #Night #Japan

My family's favorite dish is Kansai-style sukiyaki and I wanted to make it easily. With this simplified version over rice, I have less washing to do afterward. I've made this often.The dish is flavored strongly, so you can transform cheap beef into a delicious dish! You could use pork if you prefer!! (Sliced pork belly is recommended).I wanted to make this dish easily so I just used beef and Japanese leek, but add your favorite ingredients such as tofu, shirataki noodles, or fu wheat gluten. Recipe by Reirazuka

Ever since buying a cheap donburi pot at a 100-yen store, we've been preparing this dish this way.Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to pour in the egg in two batches. You could mushrooms too. Adjust the flavoring ingredients to your taste. Recipe by Muuny

I wanted to eat a beef rice bowl (gyudon). I wanted to recreate the flavor of the dishes served in a certain chain of beef rice bowl restaurants and top it with red pickled ginger, but I didn't have any so I used new harvest ginger pickled in sweet vinegar. Recipe by Shiroi grape

簡単に作れて美味しいので頻繁に食べます。

Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart.In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer!#japanesefood #CA2025

I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer.Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point.If you don't have any honey, use sugar or sugar syrup instead.Try not to beat the egg too much. I think it tastes creamier that way.If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda

I've bought 10 cookbooks just to perfect my beef bowl recipe. This recipe really is a labor of love.This tastes better if you use wine as your cooking alcohol. Red or white or really cheap, they all work. You can adjust the amounts of the other ingredients to your taste. If you're using mentsuyu noodle sauce for this, use a 3x concentrate type. Please taste and adjust as you go along. For 3 to 4 servings. Recipe by kenken mama