Beef Rice Bowl (Just Like Yoshinoya's!)

My husband likes leeks in his gyudon and I like onions in mine. So I used both!If you don't have both onions and Japanese leeks, just use one.Use more onions to make the dish sweeter, and leeks to make it more salty. Adjust the flavor with sugar and soy sauce to taste at the end. Recipe by Ruicha

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!

My son loves Yoshinoya and used to go there a lot. (One reason is that we have one really close to our house...) I thought I could make it at home using cheap cuts of beef, and after several tries I got to this recipeWhen I finally got it right, so here it is!You start by making the caramel. The caramel doesn't have to be dark brown, just as long as it has some color. You don't have to add garlic, but ginger is essential or it won't taste right. A dash of white wine is the secret to Yoshinoya beef bowls. For 3 to 4 servings. Recipe by smapkayo

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*

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

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 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

My yuzu pepper loving mother taught me this recipe. My mother doesn't put it on rice, but just enjoys it as a sake appetizer. It's delicious that way too!If you simmer the sauce in the frying pan for too long the yuzu pepper flavor will dissipate, so just coat the meat quickly. For 2 to 3 generous servings. Recipe by Kimocchi

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 wanted to eat a hearty rice bowl once in a while, so I created this recipe.When you have too much oil in the pan, wipe it up with paper towels before adding the sauce. It's better to make a little bit more sauce than needed. It's also delicious to add a small amount of grated garlic in the sauce. Recipe by Heart restaurant

This Beef Rice Bowl is a simple and delicious meal made in a rice cooker. Tender beef cooks together with rice, allowing the flavors to blend perfectly. It’s an easy, hearty dish that’s perfect for a satisfying meal! Enjoy!

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

This is one of the easy dishes I like to cook when I get busy. With this recipe, you can make gyuudon in no time.Since it's easy to make, there aren't hints to share. Recipe by Kurohyou oyuki

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

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

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.

My husband loves gyu-don. I modified it to make it extra special.It goes well with mayonnaise, although it'll up the calorie count. Recipe by Shunkou mama

I rearranged the yakiniku, which I often eat. I increased the amount of sauce, and served it over rice.I didn't use too much Doubanjiang so if you like spicy food, adjust the amount accordingly. Recipe by Akane.

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

Thank you for 1000 reports★ The chicken is coated with flour and grilled to a golden brown, and the green onions become tender! This dish gives you the feeling of eating yakitori more than skewers do, with a hearty serving of rice.The origin of this recipeMy eldest son can't handle any fatty meat, so chicken thighs rarely make an appearance. But yakitori is best with thigh meat, right? When skewering is too much trouble, make it a rice bowl! The strong seasoning makes the rice go down easily.If you lay shredded nori on top of the rice, you won't mind it getting a bit soft!

An easy to make pork rice bowl. It became more delicious when I added minced onions to the sauce.You can use the thigh meat, belly meat or any parts of the pork you like, but using pork for shabu-shabu or very thinly sliced meat makes it easier to let the taste blend in. Recipe by Komomomomo

Pretty easy, no real "hard to find" ingredients for most people.This is not a real strong flavored Korean style dish. Most people should like this one. I have a tendency toward the stronger and hotter styles, but not my wife. This is a decent way to allow many to enjoy this type of flavor profile, and by adding some hot sauce, each individual can tailor it to their own heat level.

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

One of the most typical bowls of rice is Gyudon (beef bowl). Instead of beef, pork and onions are put on the bowl of rice. It's also good if you cook pork in stock with egg.

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

I wanted to make homemade delicious beef rice bowls for my family.To evaporate the alcohol content from sake, and not to overcook the beef. Recipe by Chibitokuma