Gyudon (Eastern Pink meat Bowl)

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“Right here’s my extra or less Gyudon, my family popular. I’ve made it million conditions (actually). It is this form of transient and simple recipe that is also mounted very quick. Even Dashi and Mirin are not required. The recipe is posted here for stable maintaining. Hope you enjoy it as much as I invent.”

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  • 12

    lb crimson meat, thinly sliced

  • 1

    onion, chopped

  • 1

    egg, lightly beaten

  • 1

    tablespoon vegetable oil

  • 23

    cup water or 2/3 cup chicken stock

  • 2 12

    tablespoons Kikkoman soy sauce

  • 1 12

    tablespoons Chinese language wine

  • 1 12

    tablespoons sugar

  • pepper, to taste

  • jap grounded chili, to taste

  • 2

    cups cooked rice


  • Combine water, soy sauce, Chinese language cooking wine and sugar.
  • Pour 1/3 cup of the soy sauce mixture over crimson meat and marinade it for at the least 10 minutes.
  • Heat vegetable oil in a wok. Add chopped onion and stir-fry except the onion is clear.
  • Add the marinade crimson meat and stir-fry except it is cooked about 3 minutes.
  • Pour the final soy sauce mixture in the wok. Simmer for 2 minutes.
  • Add beaten egg in the wok and conceal for 2 minutes.
  • Encourage Gyudon over hot rice. Season with Eastern grounded chili and pepper for one more kick.

Questions & Replies

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  1. Tinkerbell

    I added some minced garlic & recent grated ginger to the marinade. I wasn’t obvious what Eastern grounded chili was so I primitive just a few teaspoon of Sambal Oelek chili paste when stir frying the meat. Served over rice with some steamed snap peas made a transient & easy meal. Thanks for sharing, Second2None! Made for Unrated Asian recipe tag sport.

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