How to Make Gyudon (Beef Bowl Recipe) | Cooking with Dog

How to Make Gyudon 牛丼の作り方 We would appreciate it if you could add subtitles for this video!


Your reaction?
Cute Cute
Fail Fail
Geeky Geeky
Lol Lol
Love Love
Omg Omg
Win Win
Wtf Wtf

Comments 42

  1. yeah i ate this food in my time in Japan, Naha and Tokyo i visit last time,yeah i go back to Tokyo again,and yeah i will eat this dish again,very good taste and very yummy,like it a lot,hope my trip starts end of October,see yeah there and have a ggod time,bye.

  2. I made this tonight. Lot of steps and pans. I think at 20 minutes the egg might be a little too much cooked, at least using a Western stove here. The meat was so tender. Sauce good. toppings all nice touch. Thank you. 4.28/5

  3. The best gyudon recipe on youtube! Thanks a lot!!

    I left the onsen tamago for 20 minutes and then the yolk got too hard. I believe 15 minutes ought to do it. Or you can just poach the eggs using a different technique – the soft yolk is really a must for this.

    Also, I am allergic to fish – so I can not add hondashi nor fish dashi. I used store-bought vegetable stock and it turned out OK. I untraditionally added some curry for a boost in favor.

    Also, I didn't have the japanese pepper blend – so I just used chilli powder instead.

  4. I made this for the first time since leaving Japan 10 years ago. IT WAS SUPERB!! I used to have the gyudon with cheese, so I grated some Dutch 'belegen' cheese, and its soooo good (much better than the cheese in Sukiya LOL). For the next time Ill make sure i have some togarashi.

  5. I cooked this at home and it turned out great. A friend of mine who lived in Japan for 18 years told me that it was really good. I was so happy.
    ありがとございました from Israel.

Leave a Reply

Your email address will not be published. Required fields are marked *

log in

reset password

Back to
log in