Steps to Make Homemade Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl)

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Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl)

Before you jump to Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

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We hope you got benefit from reading it, now let’s go back to homemade yoshinoya-style gyudon (beef rice bowl) recipe. You can cook homemade yoshinoya-style gyudon (beef rice bowl) using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl):

  1. Provide 300 grams of Thinly sliced beef.
  2. Use 1 of Onion.
  3. Provide of (For the caramel).
  4. Take 2 tbsp of ★ Sugar.
  5. Prepare 1 tbsp of ★ Water.
  6. Use of (For the sauce).
  7. Take 250 ml of ◆ Water.
  8. You need 3 tbsp of ◆ White wine.
  9. Provide 3 tbsp of ◆ Mirin.
  10. Use 4 tbsp of ◆ Soy sauce.
  11. Take 1 large of pinch ◆ Salt.
  12. Take 1/2 of ◆ Soup stock cube.
  13. Prepare 1 dash of ◆ Dashi stock granules.
  14. Get 1 medium of clove ◆ Garlic.
  15. Provide 1 piece of smaller than a garlic clove ◆ Ginger.

Steps to make Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl):

  1. Make the caramel sauce. Put the sugar and 1 tablespoon of water in a pan and simmer. It's cooked enough when it is lightly golden in color..
  2. When it starts to smell like caramel, swirl the sauce around the pan and take it off the heat. Add the wine and mirin, return to the heat and cook off the alcohol. Add the rest of the sauce ingredients..
  3. Cut the onion in half and slice against the grain 5-7 mm wide. Cut the beef into 2-3 cm wide pieces..
  4. Add the sauce made in Step 2. When it comes to a boil, add the onion..
  5. When the onion is softened, add the beef and simmer..
  6. Take out the ginger and garlic. Leave the pan as-is with a lid on until it's time to eat, to let the flavors penetrate..
  7. When you're ready to eat, heat up the contents of the pan, and serve over rice garnished with some beni shouga red pickled ginger..

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