Your Guide to Make the Classic Gyudon (Beef Bowl)
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Күн бұрынWith thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon or Japanese Beef Rice Bowl is synonymous with comfort. This simple and delicious dish, served over hot steamed rice, has been a staple in Japanese cuisine for over 150 years!
RECIPE & INGREDIENTS: www.justonecookbook.com/gyudon
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CHAPTERS
0:00 - Intro
0:24 - Make dashi (Japanese soup stock)
0:54 - Cut ingredients (onion, green onions, sliced beef)
1:28 - Assemble the ingredients in the frying pan
2:11 - Start cooking
2:57 - Serve
3:21 - Outro
🎙️ Voiceover: Me 🙋🏻♀️
🎥 Filming and Editing: Jason ( / xninjason )
Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
@studio45k70 24 күн бұрын
Thank you for sharing😊
@weepeng 2 ай бұрын
Thank you for this receipt nami. This video is very well done. ❤
@ChillLofi_Lady Ай бұрын
Your recipes are the best, Nami! Thank you! ^^
@justonecookbook Ай бұрын
Thank you so much! 🥰
@-RONNIE 3 ай бұрын
A very nice recipe and a good anytime quick choice
@Grundlesmith 3 ай бұрын
Definitely making this!
@justonecookbook 3 ай бұрын
Hope you enjoy the recipe!
@lindaelia2616 2 ай бұрын
Looks yummy, will have to try!
@justonecookbook 2 ай бұрын
Hope you enjoy!
@marymeltaus 3 ай бұрын
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!
@justonecookbook 3 ай бұрын
Glad you and your family liked it!! 🥰
@johnnyong2341 2 ай бұрын
thanks for sharing your vlog ☕😊
@lucidx88 3 ай бұрын
it looks delicious!!! Have a great weekend
@justonecookbook 3 ай бұрын
Thank you! You too!💖
@totucciomercurio2524 3 ай бұрын
Senntivo il profumo dall'Italia! Ciao 👍👍👏🏻👏🏻👏🏻😊
@justonecookbook 3 ай бұрын
Thank you!!!!
@venicawood3894 3 ай бұрын
Apart from Sashimi, this is one of my favourite Japanese dishes. Thank you.
@justonecookbook 3 ай бұрын
I'm so happy you like this dish! Thanks for watching and I hope you enjoy making this dish.
@bluefyr22 Ай бұрын
Made this today. Turned out decent even without the correct dashi :) easy meal which I'll make again for sure
@justonecookbook Ай бұрын
I’m so happy to hear that! Thanks for trying my recipe!
@Ramyapad19 3 ай бұрын
Cant wait to make this soon for me can i use tofu i never had gyudon before perfect for my after office meals
@justonecookbook 3 ай бұрын
Hope you enjoy the recipe!
@vagentzero 3 ай бұрын
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!
@damagingthebrand7387 3 ай бұрын
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.
@justonecookbook 3 ай бұрын
Sounds great!
@konsyjes Ай бұрын
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?
@justonecookbook Ай бұрын
Get short rib or chuck and freeze before slicing! 👍🏼 www.justonecookbook.com/how-to-slice-meat/
@konsyjes Ай бұрын
@@justonecookbook awesome, thank you!
@NSBPRANK 2 ай бұрын
❤❤❤❤❤
@gracelum269 3 ай бұрын
Looks good. Can you also use pork slices?
@justonecookbook 3 ай бұрын
Yes, you may. When we use pork, we call it Butadon in Japan.😊
@lionheart082766 2 ай бұрын
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 2 ай бұрын
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/
@merinsan 3 ай бұрын
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.
@justonecookbook 3 ай бұрын
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.
@restaurantman 3 ай бұрын
👍👍
@justonecookbook 3 ай бұрын
Thank you for watching!
@Vansh0091 22 күн бұрын
Hello, I just want to ask that did you added salt or any seasonings or Is it eaten plain
@justonecookbook 19 күн бұрын
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.
@Vansh0091 16 күн бұрын
@@justonecookbook Okay. Thanks a lot 😊
@paladinbob1236 3 ай бұрын
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 :)
@ctsilva45 3 ай бұрын
Which cuts of beef are best for this dish?
@justonecookbook 3 ай бұрын
Rib eye or chuck is the best choice!
@ctsilva45 3 ай бұрын
@@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
@CricriMangeDesSushis 3 ай бұрын
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..
@justonecookbook 3 ай бұрын
For this recipe, the meat must be well-marbled. Try it with pork instead?
@CricriMangeDesSushis 3 ай бұрын
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
@Michael333michael 3 ай бұрын
sukiya wo omoidashita😂
@justonecookbook 3 ай бұрын
Hahaha it’s even better! 😉
@maryhediger333 3 ай бұрын
What happened to the egg? Normally you would put a scrambled egg over the meat right?
@stripedhyenuh 3 ай бұрын
You may be thinking of oyakodon, a similar dish with chicken and beaten egg
@justonecookbook 3 ай бұрын
When you add egg, it's called Tanindon ("stranger" donburi, as in beef and chicken). www.justonecookbook.com/tanindon/
@faatman42 2 ай бұрын
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!
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