By Chicagopm on May 13, 2003
"This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide."
Serving Size: 1 (443 g)
Servings Per Recipe: 4
"Clear, easy and tasty recipe. We have just the same at the Japan centre in London and it's great havng it at home too now!!! We use light soy sauce to make it healthier and we top it with a small bunch of green beans, 2 large cup mushrooms and a couple of baby corn...and while it's still piping hot, we crack a raw egg on top and mix the whole thing. Delicious!"
"This is so simple, but SUPER tasty! I used regular onion instead of sping onion, and substituted beef mince for beef strips. Not only does the mince cook cuper quickly, but it is really flavoursome! I served with Japanese Okayu infused with garlic.. Thank you so much! This is a great recipe, expecially for winter!"
"The recipe is simple and easy but it is lacking. First the broth should be dashi based. 2nd it needs sliced onions, 3rd it needs beni shoga.
So the recipe as is isn't bad, it just doesn't taste like authentic gyudon you'd find in Yoshinoya. There are a couple of recipes that include the dashi that are much more authentic tasting."
"Very Yummy! We added a little diced garlic, ginger and a splash of sake. Next time I am going to try a little red pepper."
"This is great. Thank you. Recipe is very delicious as it is, but I added a pinch of dashi powder."
"yum! tastes just like the frozen rice bowls i get at the asian market. now that i live far away from one and have cravings for them this will be convenient. very good and fast, thanks for an easy weeknight recipe!"
"WOW! I am so impressed! I am currently living in Japan, and I love the gyudon that we get from our local grocery store (already prepared!). I decided to make this tonight for dinner and it is SO good!!! I halved the beef and made the original amount of sauce. I also added half of a regular onion, thinly sliced. I added garlic and ginger as well. While I am not a big fan of pickled ginger, the stuff here always comes with it. I'm serving mine with some kimuchee and steamed brussel sprouts. Thanks so much! Great recipe!"
"thank you for posting this recipe. It was delicious, and I will definately try it with some of the add-ins next time. "
"I´ve made this 4 times now - twice with chicken and twice with beef. The sauce is very good and versatile. The last time I did this, I sauteed 2 large cloves crushed garlic, 1 sliced red chilli, and 1 sliced sweet onion in sesame oil before Step 7. I had also marinated the beef in a little cornstarch, and pepper - and that had resulted in a rather smooth and flavourful sauce rather than the broth texture in the original recipe. I loved it both ways nevertheless. A great recipe that will be featured regularly on our dinner menu!"
"This was very tasty. My boyfriend is a freak on all things Japanese and he proclaimed it good. I diluted the sauce mixture with another 1/4 cup water though because I found it a tad salty. Hope you don't mind, and thanks for sharing!"
"thanks for a great recipe! i added lots of minced ginger, some minced garlic and fresh red chili - and the taste was superb! i really like the ginger-y and sweet "broth". i served the beef over sliced cabbage and rice for a complete meal."