Yoshinoya beef bowl but better! Gyudon Japanese Beef Rice Bowl | How to Make Gyudon

Hi guys, it's Lisa. Today we're making gyudon, Japanese beef bowl. This is a super easy recipe and it only comes together in 15 minutes. Typically this recipe is topped with some kind of fried egg or onsen egg, but today I'm going to show you guys how to make soy cured egg yolk. These soy cured eggs come out to have the perfect gooeyness to it. So let's start by making the soy cured eggs first. In a small bowl, we're going to add some soy sauce along with some sake and mirin and then give it a little mix. Now take your egg and separate the whites into a bowl, then drop your yolks into the soy mixture. Spoon some of the soy mixture over the yolks and then we're going to cover and refrigerate it. To get the perfect gooey yolk, I'd say you want to cure it for about an hour to hour and a half. At the minimum, you need to cure it for at least 30 minutes. Just know that the longer you cure it, the less gooey your eggs will be. And as for the egg whites, you can just use it for some egg white omelets. We're going to slice up some onions about a quarter inch thick and also chop up some green onions for garnish later. Now let's make our dashi mixture. We're going to need some dashi and I also have a dashi recipe so check that out in the cards. Some soy sauce, sake, mirin and some sugar. Now for the beef, you want really thinly sliced beef. You want to get the cuts that are used for shabu-shabu or Korean barbecue. You also want to make sure that there is a good amount of fat on it. Otherwise, your beef will turn out really tough. If your beef comes packaged like this, separate the pieces out so that they don't clump up when you add it to the hot pan. So now that's all the prep work we have to do, let's get cooking. So put your pan over medium-high heat and add a little bit of oil. Once it's hot, add in the onions and stir it around. We don't want to brown our onions, we just want it to turn translucent. So keep stirring them and once it starts to turn translucent, we can add in our beef. Spread the beef out and stir it around to brown the beef. This will also help render some of the fat out. Once the beef is mostly brown, we can add in our dashi mixture. Give it a little mix and then bring the liquid to a boil. Now reduce the heat to simmer then cover and cook for five minutes. After five minutes, the beef and onions would have soaked up all the flavors and we're ready to serve. Now gyudon is always served with benishoga, which is pickled ginger. This pickled ginger is different from the pickled ginger that you will eat at sushi. This is a lot sharper in flavor and it goes really well with the dish. Another garnish I like using, and this is totally optional, is togarashi. You've probably seen these at a lot of ramen restaurants. Now let's assemble our gyudon. Take all the beef and onions and place it over a steaming bowl of rice. Then make sure you spoon some of that delicious dashi over it. Top it off with some benishoga, tagarashi, and some green onions. Then carefully spoon the soy cured egg yolks out and place it on top. I mean, just look at that. Look at how good that looks. Don't you just want to ******* eat it? So that's it for our gyudon recipe. I hope you guys give it a try. Tag me on Instagram if you do. I love to see your creations as well. Let me know in the comments below if you guys have any recipe requests. Also, don't forget to like and subscribe. Yeah, don't forget to like and subscribe. I'll see you guys in the next video.