First time making homemade yoshinoya style gyudon. I really liked the flavor. I guess i could pick a more tender meat but if you are on a budget like me chuck steak will work just fine. I find ribeye to be on the expensive side.
by Icy-Cranberry-7850
3 Comments
Yum. I love gyudon. When I make it, I always tell myself I’ll only have one bowl, but then I’ll end up having 2 or 3.
If you want yoshinoya style, you should get the beef meant for shabu-shabu. Much easier to season and they practically melt while cooking.
Most Japanese gyudon places use the Short Plate cut because of the balance of fat to meat but most super/paper thin cuts of beef should get the job done.