As any frequenter of Yoshinoya knows, gyūdon is a beef bowl, or bowl of rice topped with seasoned beef and onion. Gyūdon is traditionally made with a sweet sauce of dashi, mirin, and soy sauce, but I like to make my own version of it using the flavors of garlic and ginger.
Garlic Ginger Gyūdon
thin slices of beef or pork
1/2 cup onion, thinly sliced
1/2 cup mushrooms, thinly sliced
1-2 cloves of garlic, minced
1-2 tbsp ginger, minced
2-4 tbsp soy sauce
1/2 tsp flour (if necessary)
black pepper to taste
First off, start your rice cooker. Your rice will take anywhere from 30-60 minutes to cook, depending on your cooker, so use that time to either prep your ingredients or browse the internet*. When there are about 15 minutes left on the rice, start cooking your meat. I usually season the meat with some black pepper because let’s face it, pepper is awesome.
As the meat cooks, slice your onion and mushrooms. The measurements above are approximate, as it’s really up to how much you like onions and mushrooms. You can omit them entirely if you don’t like the taste.
When the meat is about halfway cooked, add the veggies. While those are cooking, you can mince your garlic and ginger (if you chose the internet over food prep, that is). Add the garlic and ginger when the meat is nearly fully cooked.
After the garlic and ginger have been added and have cooked for 2-3 minutes, add the soy sauce and reduce the heat to low. You will only want to cook everything a couple more minutes, to warm up the soy sauce and allow all the flavors to mingle a bit.
If you find that the sauce ends up being too thin for your tastes, you can thicken it by making a sort of roux. To do this, add about 1/2 tsp of flour to the dish and mix well with the liquid.
And that’s it, you’re finished! Serve on cooked rice and enjoy.
*Note: This cooks very quickly, so if you don’t feel comfortable slicing and mincing while also keeping an eye on cooking meat, then it’s best to do your food prep before turning on the stove.