Gyudon is one of my favorite comfort foods, and it’s hard to top the ones you can get at Yoshinoya/Matsuya/Sukiya, but those guys all use imported beef, and I’ve been wondering what would happen if you make it with Wagyu.
It probably won’t surprise you that it was insanely delicious. Probably my favorite way to eat Wagyu. There are a few other things I did differently:
1. In Japan, beef is usually blanched using a technique called “shimofuri” (literally “Frosted”). This removes excess blood and fat from the meat, giving the finished dish a cleaner taste. 2. I browned the onions before cooking them in the dashi/mirin/soy sauce-based gyudon sauce. 3. I added gelatin to the sauce, which lightly thickened it like a good bone broth, allowing it to coat the thin slices of beef and rice better. 4. Since A5 wagyu doesn’t have much connective tissue, it doesn’t need to be cooked long to make it tender, so after blanching it, I prep the sauce and onions, cook them down, and add the beef at the very end to finish cooking it and coat it with the sauce. 5. A raw egg yolk takes the richness up a notch, but you could also use a cooked onsen tamago and have a similar effect.
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Gyudon is one of my favorite comfort foods, and it’s hard to top the ones you can get at Yoshinoya/Matsuya/Sukiya, but those guys all use imported beef, and I’ve been wondering what would happen if you make it with Wagyu.
It probably won’t surprise you that it was insanely delicious. Probably my favorite way to eat Wagyu. There are a few other things I did differently:
1. In Japan, beef is usually blanched using a technique called “shimofuri” (literally “Frosted”). This removes excess blood and fat from the meat, giving the finished dish a cleaner taste.
2. I browned the onions before cooking them in the dashi/mirin/soy sauce-based gyudon sauce.
3. I added gelatin to the sauce, which lightly thickened it like a good bone broth, allowing it to coat the thin slices of beef and rice better.
4. Since A5 wagyu doesn’t have much connective tissue, it doesn’t need to be cooked long to make it tender, so after blanching it, I prep the sauce and onions, cook them down, and add the beef at the very end to finish cooking it and coat it with the sauce.
5. A raw egg yolk takes the richness up a notch, but you could also use a cooked onsen tamago and have a similar effect.
I’ve posted a full [gyudon recipe](https://norecipes.com/gyudon-beef-bowl-recipe/) as well as [a video](https://youtu.be/5P-OKaBzADI) if you want more details.
True
That little green parsley is a game changer
The orangeness of the egg yoke looks so delicious. 😋