Gyudon Japanese Beef Rice Bowl (GF)

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!

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

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

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

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

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

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 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 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

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 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

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.

You can use 1 1/2 tbsp of white wine and 1 tsp of sugar instead of mirin, but mirin is much better!

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

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

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 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

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

I had some leftover yakiniku beef, so I seasoned with a bibimbap sauce from a bento chain.You don't have to use the marinate meat for donburi only. It's also delicious just as a side dish. In that case, serve on a bed of finely shredded cabbage. Recipe by smapkayo

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

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

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

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 got a yogurt straining kit, so I made a recipe using strained yogurt.Lean beef is best for this.Adjust the amount of yogurt to taste.I flavored the beef slightly differently to go well with the yogurt. Recipe by mama deko

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