Yoshinoya Beef Gyudon (Beef Bowl)

My husband is former Air Force and was stationed in Okinawa for several years. In that time, he fell in love with Japanese cuisine. Now, many years later, we often try to recreate the dishes he loved so much while stationed there… some more successfully than others. Yoshinoya Gyudon is one of those things. After fiddling with many recipes, we’ve finally come up with a fantastic and umami-filled make-at-home version. If you are not on keto, please try to use all of the required ingredients if they are available to you. However, it is sometimes difficult to find some of these products so, a very close replica can be made if you must omit some of the specialized ingredients.

Tell me you love it if you try it (because you will). A ketofied version of the recipe is available if you keep scrolling!

Yoshinoya_Gyudon

Yoshinoya Beef Bowl (Gyudon): Serves 4, generously

INGREDIENTS:

1 tbsp of sesame oil
1 Onion
1 1/2 cup of dashi stock (I used Korean Beef Dashida because that’s what I had)
3 tbsp Sake
2 tbsp sugar
6 tbsp soy sauce
1 lb Thinly Sliced Rib eye or, Chuck
*1 tbsp Mentsuyu

*Pickled Ginger
*Soft Boiled Eggs/or eggs prepared over-easy
*3 Scallions Chopped finely for garnish

DIRECTIONS:

In 1 tbsp of oil, sautee onions until translucent and soft. Remove from pan and reserve.

In the same pan, add ribeye and cook until cooked and browned.

While the ribeye cooks, in a small mixing bowl, mix the dashi, sake, soy, sugar and mentsuyu and mix until combined and sugar is dissolved. Once the ribeye is cooked through, add onions back into the pan, add sauce base and simmer.

Serve over rice in a bowl. Be sure to use up all the juices.

Top with ginger, scallions and soft boiled eggs.

* can be omitted if unavailable

Ketofied Version:

INGREDIENTS:

1 tbsp of sesame oil
1 Onion
1 1/2 cup of dashi stock (I used Korean Beef Dashida because that’s what I had)
2 tbsp Monk fruit
6 tbsp Aminos
1 lb thinly sliced rib eye or, Chuck

*Pickled Ginger
*Soft Boiled Eggs/or eggs prepared over-easy
*3 Scallions Chopped finely for garnish

* can be omitted if unavailable

DIRECTIONS:

In 1 tbsp of oil, sautee onions until translucent and soft. Remove from pan and reserve.

In the same pan, add ribeye and cook until cooked and browned.

While the ribeye cooks, in a small mixing bowl, mix the dashi, aminos, monk fruit and mix until combined and monk fruit is dissolved. Once the ribeye is cooked through, add onions back into the pan, add sauce base and simmer.

Serve over miracle noodles or, as a side to cauliflower rice.

Top with ginger, scallions and soft boiled eggs. Use all the juices.

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