Gyudon (Bowl of simmered beef and onions) is one of the iconic Japanese fast casual food commonly known as Yoshinoya beef bowl. It takes just minutes to make, but with the few tips and techniques, you can make the great Gyudon like you never had before. here is how!!


FULL RECIPE: https://www.chefslabo.com/post/https...

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FAQ about the ingredients: https://www.chefslabo.com/general7

FAQ examples:
What is kombu?
Which brand of soy sauce should I buy?
Is there any substitute of sake, mirin, kombu?
How much dashi powder should I use?
(Each pages include pictures)



[Other FAQ]

Q: Do I leave kombu in the rice cooker when I cook rice?
A: Yes. Cook with it. Don't change the water too.Wash rice normally.
Soak with kombu. Cook the rice with the same water and kombu

Q:What is your frying pan?
A: The brand is "Pro cooker" Please search "Pro cooker pan"



(Chapter)
0:00 Prepare Ingredients
2:03 Dashi science
2:47 Cooking part



[Ingredients] (2 serves)

Thinly sliced beef (rib eye or chuck) 250g
Beef fat 20g (You can skip it if you cannot get it)
Ginger (as peeled) 15g
Onion 1each (130g)

[Kombu Dashi]
Water 750ml
Kombu (Dried kelp) 7g

Sugar 20g
Sake 90ml
Soy sauce 30ml



Ingredients (OUNCE version): https://www.chefslabo.com/post/https...



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