Slow Cooker Gyudon – meal prep for busy finals weeks!

Lately, long nights of studying has been making me crave Yoshinoya. I make donburi often, but wanted to kick it up an extra notch of ease for the end weeks of the semester. Just one Saturday morning of work can make you freezer bowls for the week!

I made generous portions of Cooking With Dog’s excellent gyudon recipe in a slow cooker.

I thinly sliced a 1200g chuck roast, tossing all the fat I could.

I let this sit in the fridge while I combined the sextupled sauce ingredients and onions, and let them caramelize on low for 4 hours.

I then added the dashi and the sliced beef to slow cook for another 4 hours.

It came out so tender and delicious!

This made 8x 150g beef bowls that I (shared with some roommates) and froze!

I prep and freeze rice for microwave ease, and pre-sliced a bunch of green onions for soup and toppings (not my best chopping work but hey- i’m no chef lol)

15分で手作りの牛丼！😋✨

Hot tip-

I poured boiling water over an egg in a thermos to onsen my tamago while I shower post gym.

(But… it’s best if you set a timer though so you don’t overcook the yolk like i accidentally did in this photo) 😊

I hope everyone studies hard, stays healthy, and does well on all of their final exams!!!✨

頑張ってください！！！🔥