Let’s make the healthy, low-fat and delicious Gyudon!
How to Make Gyudon
(serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga – Japanese Pickled Ginger
Shichimi – Seven Flavor Chili Pepper
Scallions
Steamed Rice
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脂の気になる方でも美味しくいただける牛丼です。
牛丼の作り方
＜材料＞2人分
牛肉：200gバラ肉か切り落とし用の脂身のある肉。しゃぶしゃぶ用の厚さ（0.2ミリ）がベスト。なければ肉屋さんにできるだけ薄く切ってもらってください。
たまねぎ：1/2個（130g）
しょうが：5g
しょう油：大さじ2
酒：大さじ1
砂糖：大さじ1
本みりん：大さじ1（なければ砂糖大1/2＋酒大1）
水：100ml
和風だしの素：小さじ1/2
たまご：2個
紅しょうが
七味
青ねぎ
ご飯：丼2杯
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46 Comments
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I used to cook Francis' recipe when I was in college (10 years ago). Was craving gyudon and this video showed up!
My favourite donburi place closed, I am pregnant and craving gyudon. I hope my food turns out good. Thank you for sharing this!
When will the poodle do anything?
To everyone asking, I think at the end she says 「あ、間違った、二重七味だよ」 (Ah, I messed up, it’s double spice-level shichimi) and then she does a gesture vaguely resembling suffering from too much spice. At least this makes the most sense to me compared to the other theories people had
How time flies
hehe i came back in 2024 to make this for my dinner again but i see i already liked the video 🙂 thank you chef and francis for keeping me full
Thank you!!!
Thank you.
very good mate 5 stars
Better than Yoshinoya 😋
RIP dog
Love it
What does she say at the end?
i love it!
Dunno man, but after ini search for gyudon this old gold thing been recommended by yt to me
What did she said at the end?
I have a budget version of this recipe I make with ground beef and its become one of my favorite meals to make and eat. The sauce is so good that even with the lower quality ingredients it still tastes great!
This is the recipe that made me want to learn how to cook. I've been making it for 6 years now. 🙂
I am thinking of making beef bowl today so I am here again with Francis and Chef 🙂 These videos are gold even after 13years ( and I cannot believe I’ve been a fan for this long) 😂😂🎉
I still love cooking with the dog 🐕 , francis allways on my heart
Finally got to make this dish. It was so delicious. Thank you chef for the recipe.
2022 and still watching this every time I want to cook gyudon. Love this recipe.
Everytime I cook gyudong I always watch this manytimes and I love it.
I miss Francis 🥺
I love this channel. Can't believe it's so old!!!
What is SAKE?
I have been referring to this video to make gyudon for years! Oyishi! Never fail recipe 🙂 Arrigato!
I was fortunate enough to find thinly sliced wagyu beef and made my first gyudon with that 🥰
I’ve used this recipe for several times now. It’s really delicious and very close to what I had at Yoshinoya. Thanks!
Going to try this onsen tamago method tonight
A great video, thanks. I found though that 20 minutes cooking time for the egg was too long with my equipment.
This is sooo good! I had tried other recipe before. It's the first time I have tried it and it's soooooo good! I recommend this recipe! Thank you for sharing this recipe! ❤️
I miss Francis! It’s been more than 10 years ago when I first watched this channel
Ohhhhh cooking "With" a dog.
Can't believe it's been 12 years
今気づいたのですが、牛丼とカツ丼って調理法が似ていますね。
2021!!! Still loving this channel!!! Rest in Peace⚘Francis🌺🐩🌺
confirm this recipe is really delicious 👍👍👍
12 years ago, then 2021 YouTube recommended this
I remember watching this channel when I was like 9 years old (10 years ago). Today I was hungry and had some beef and searched up beef bowl. I click on this video that I remember watching back then. Oh how time flies 🥺
meu cachorrinho voto no bolsonaro
Making this today, my son wants to start making Japanese food. He loves anime LOL
No entendi nada pero La receta me a quedado clara Eso me da a pensar la Cocina no tiene barreras o eso creo yo
Love the name of your dog.
i have never seen an egg still soft after cooking for 20min wtf
The best part is the recipe is easy to follow. My how time has flown by. I love watching all the episodes though.