Ingredients
- Dash i stock (Japanese soup base):For this fast-food style gyudon, instant dash iis actually your friend as it captures that bold, savory taste like fast food chain. Look for dash i granules ortea bag-style dash i packsin the Asian aisle.Homemade dash iis too clean and sophisticated for this purpose.
- Chinese-style chicken bouillon powder:AnyAsian-style chicken bouillon powderworks fine, but the strength varies by brand. My brand is 1 tsp per 200 ml, so check the label and if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
- Beef (thinly slice d with some fat):You want beef that’s slice d thin enough to cook quickly and tender enough to soak up all that sweet-savory sauce. Look for “sukiyaki beef” or “shabu-shabu beef” at Asian markets, or ask your regular butcher to slice very thin. I will explain more about the best cuts in later section.
Instructions
- What is it? 15 minute Sukiya style gyudon for when you miss Japan a little too much..
- Flavor profile: Umami rich, Sweet savory, Comforting
- Why you’ll love this recipe: This is the recipe for people who can still taste a specific bowl in their mind and finally want to stop searching for something that comes close.
- Must haves: Thinly sliced beef, Dashi based broth ingredients (dashi + soy sauce + mirin + sugar), Japanese short grain rice or Calrose
- Skill Level: Easy
Tips
Sukiya has the most locations in Japan, followed by Yoshinoya, then Matsuya.