Gyudon beef - Yoshinoya wannabe
I’m pregnant and i’m craving for Yoshinoya. The problem is there is no yoshinoya in this country.
A japanese friend of mine suggested using sukiyaki sauce for a simpler way since it already has some sake, and mirin.
You might not agree with the brands i used here but hey this girl gotta eat. And this lockdown isnt helping.
————
### I’m indonesian. I live in France. I don’t like cooking but someone’s gotta do it, ugh. Most of what i cook has some indonesian touch to it, feel free to change them. Enjoy my lazy recipe. ###
Gyudon beef - Yoshinoya wannabe
I’m pregnant and i’m craving for Yoshinoya. The problem is there is no yoshinoya in this country.
A japanese friend of mine suggested using sukiyaki sauce for a simpler way since it already has some sake, and mirin.
You might not agree with the brands i used here but hey this girl gotta eat. And this lockdown isnt helping.
————
### I’m indonesian. I live in France. I don’t like cooking but someone’s gotta do it, ugh. Most of what i cook has some indonesian touch to it, feel free to change them. Enjoy my lazy recipe. ###
Cooking Instructions
- 1
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
- 2
Heat the oil. Add onion, we just want to soften them. Add the beef until cooked thoroughly.
- 3
Pour the mixed sauce into the pan until fragrant. Add some water and correct taste with salt and pepper
- 4
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
- 5
Serve over warm rice. Garnish with ginger, spring onions, chili, whatever you like
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