I make this all of the time, but the recipe I learned from did not use dashi, just mirin, sake, and soy. My wife enjoys Miso soup so I will try your recipe as well.
I'm in Canada, for the beef, what do you recommend? I use inside round sandwich which is thinly sliced. To get the fat flavour with more marbling? I miss this from when I was in Japan. I cheated and went to the Yoshinoya or Sukiya when I was in Asakusa. They also add cheese if you want it. A trick I learned for the skimming process is to put a piece of foil over the top and it attaches to it. :)
@@justonecookbook Excellent. Thank you. It's confusing when recipes say "beef" but do not elaborate on which cuts to use. There are many cuts of beef with very different flavors and textures so it does matter which one you use
I ate this a lot when I was working in Japan. I need to find this type of beef, and cook it. I have used rolls of sliced beef (for hotpot) in the past for this (your recipe is better), but they don't look as tasty.
I recommend well-marbled rib eye or chuck. Try Japanese or Korean market where I see more good quality well-marbled sliced beef and pork as the thinly sliced meat is frequently used in Japanese/Korean cooking. You can't use meat without any marble... it gets tough.
i think perhaps in japan they have a better appreciation for favours having a lessor options for food[in the fpat], now in england we have centred our dishes on similar time type dishes[smalll amounts of meat, wth dashes of something].....its perhaps one thing japan has kept , but with the changes massive changes has now occured with european dishes :( but i mus still admit to this being one i wish to try :)
Bonjour ! J'ai réalisé un gyudon à partir de votre ancienne vidéo. Le goût était là mais le viande n'est jamais assez tendre... En France nous n'avons pas de boeuf "gras". Je l'ai coupé extrêmement fin (congelé) pour pouvoir le cuire rapidement et le sortir dès qu'il n'y avait plus de couleur rose mais ça n'a pas suffit 🥲. J'abandonne le gyudon même si c'est délicieux..
Oui, butadon ou katsudon toujours réussis 😁 j'utilise d'ailleurs votre recette pour le katsudon allégé au four, c'est délicieux. Dommage pour le bœuf mais j'aurais essayé 😉 Merci pour vos recettes que j'adore
It seems like the basics of a teriyaki sauce is used in ALOT of recipes. Soy, mirin, sake, sugar. But there are many variations to it so as to not become boring. No complaints here because I love teriyaki, just wanted to say that!
I made this tonight and my family absolutely loved it! So easy, and so flavorful. Plus the house smells really nice right now ;-) Thank you!
Glad you and your family liked it!! 🥰
A very nice recipe and a good anytime quick choice
it looks delicious!!! Have a great weekend
Thank you! You too!💖
Your recipes are the best, Nami! Thank you! ^^
Thank you so much! 🥰
Looks yummy, will have to try!
Hope you enjoy!
Cant wait to make this soon for me can i use tofu i never had gyudon before perfect for my after office meals
Hope you enjoy the recipe!
If you don't eat beef, I would recommend Nami's soy-glazed eggplant donburi (rice bowl) instead. It's delicious and hits a lot of the same flavors!
Senntivo il profumo dall'Italia! Ciao 👍👍👏🏻👏🏻👏🏻😊
Thank you!!!!
Definitely making this!
Hope you enjoy the recipe!
Thank you for this receipt nami. This video is very well done. ❤
Apart from Sashimi, this is one of my favourite Japanese dishes. Thank you.
I'm so happy you like this dish! Thanks for watching and I hope you enjoy making this dish.
Thank you for sharing😊
Made this today. Turned out decent even without the correct dashi :) easy meal which I'll make again for sure
I’m so happy to hear that! Thanks for trying my recipe!
thanks for sharing your vlog ☕😊
Thanks for sharing! May i ask whats your favorite brand of soysauce thanks
Thank you for checking out my channel! These are my favorites. 🤗www.justonecookbook.com/soy-sauce/
thank you very much. Can I ask, when buying beef at an American grocery store, which cuts are good to look for, and which to avoid, for Gyudon?
Get short rib or chuck and freeze before slicing! 👍🏼 www.justonecookbook.com/how-to-slice-meat/
@@justonecookbook awesome, thank you!
Hi, you think I can use that sauce for Donkatsu also ?
I already know you have different recipe for Donkatsu.
Tonkatsu sauce is thicker than this one, but if you prefer the flavor, you can use this instead. 😃
@ oh.. sorry ! I meant to ask if I could you this sauce for katsudon..lol
I make this all of the time, but the recipe I learned from did not use dashi, just mirin, sake, and soy. My wife enjoys Miso soup so I will try your recipe as well.
Sounds great!
Hi what type of beef cut do you use? Thank you
I highly recommend thinly sliced beef (chuck or ribeye) for this dish. 🙂
Looks good. Can you also use pork slices?
Yes, you may. When we use pork, we call it Butadon in Japan.😊
I'm in Canada, for the beef, what do you recommend? I use inside round sandwich which is thinly sliced. To get the fat flavour with more marbling? I miss this from when I was in Japan. I cheated and went to the Yoshinoya or Sukiya when I was in Asakusa. They also add cheese if you want it. A trick I learned for the skimming process is to put a piece of foil over the top and it attaches to it. :)
I recommend Ribeye or Chuck. You can use my method to slice them thinly. Please check out this post.
www.justonecookbook.com/how-to-slice-meat/
Hello, I just want to ask that did you added salt or any seasonings or Is it eaten plain
The final Gyudon already has a good flavor, so there is no need to add anything when eating unless you want to kick it up a notch.
@@justonecookbook Okay. Thanks a lot 😊
Which cuts of beef are best for this dish?
Rib eye or chuck is the best choice!
@@justonecookbook Excellent. Thank you. It's confusing when recipes say "beef" but do not elaborate on which cuts to use. There are many cuts of beef with very different flavors and textures so it does matter which one you use
I ate this a lot when I was working in Japan.
I need to find this type of beef, and cook it. I have used rolls of sliced beef (for hotpot) in the past for this (your recipe is better), but they don't look as tasty.
I recommend well-marbled rib eye or chuck. Try Japanese or Korean market where I see more good quality well-marbled sliced beef and pork as the thinly sliced meat is frequently used in Japanese/Korean cooking. You can't use meat without any marble... it gets tough.
i think perhaps in japan they have a better appreciation for favours having a lessor options for food[in the fpat], now in england we have centred our dishes on similar time type dishes[smalll amounts of meat, wth dashes of something].....its perhaps one thing japan has kept , but with the changes massive changes has now occured with european dishes :( but i mus still admit to this being one i wish to try :)
Bonjour !
J'ai réalisé un gyudon à partir de votre ancienne vidéo. Le goût était là mais le viande n'est jamais assez tendre... En France nous n'avons pas de boeuf "gras". Je l'ai coupé extrêmement fin (congelé) pour pouvoir le cuire rapidement et le sortir dès qu'il n'y avait plus de couleur rose mais ça n'a pas suffit 🥲. J'abandonne le gyudon même si c'est délicieux..
For this recipe, the meat must be well-marbled. Try it with pork instead?
Oui, butadon ou katsudon toujours réussis 😁 j'utilise d'ailleurs votre recette pour le katsudon allégé au four, c'est délicieux.
Dommage pour le bœuf mais j'aurais essayé 😉
Merci pour vos recettes que j'adore
❤❤❤❤❤
sukiya wo omoidashita😂
Hahaha it’s even better! 😉
👍👍
Thank you for watching!
Eigo jouzu
Arigato!😃
What happened to the egg? Normally you would put a scrambled egg over the meat right?
You may be thinking of oyakodon, a similar dish with chicken and beaten egg
When you add egg, it's called Tanindon ("stranger" donburi, as in beef and chicken). www.justonecookbook.com/tanindon/
It seems like the basics of a teriyaki sauce is used in ALOT of recipes. Soy, mirin, sake, sugar. But there are many variations to it so as to not become boring. No complaints here because I love teriyaki, just wanted to say that!