Comments on: Beef Bowl Recipe – Gyudon

By: MamaLoli

MamaLoli — Tue, 29 Jun 2010 11:16:12 +0000

Wow, I wish there was a kimono ken in my area! =)

By: Hapipups

Hapipups — Tue, 29 Jun 2010 09:45:01 +0000

i also like yoshinoya but i think kimono ken is better it is more authentic in flavor and texture…have you tasted it? its heaven!:) more power to you and your hubby!

By: MamaLoli

MamaLoli — Wed, 19 May 2010 01:02:59 +0000

My husband loves yoshinoya too, but couldn't always eat out, so we created this recipe

By: rose

rose — Tue, 18 May 2010 13:22:49 +0000

I love beef bowl..I always eat this at yoshinoya..

By: anon

anon — Fri, 05 Mar 2010 13:10:17 +0000

this is helpful information, thank you very much!

By: MamaLoli

MamaLoli — Thu, 04 Mar 2010 13:08:04 +0000

The recipe is a little different if you're going to use bonito flakes and kombu. First you'll have to make the dashi stock. Put 3 cups of water in a pot with a piece of kombu (4×2″) and cook over medium heat. When it starts to boil, remove kombu. Then add 1 oz bonito flakes (30g). Cook for about a minute or two and turn off heat. Wait for the stock to cool down a bit, then using a strainer, pour the liquid into a bowl or storage container. You can discard the bonito flakes. So for the 1/2 cup of water in this recipe, use 1/2 cup of the fresh dashi stock and continue with the other steps. You can refrigerate the left over dashi stock and use again once you need it.

By: anon

anon — Thu, 04 Mar 2010 12:31:38 +0000

Hello, i have gotten hold of all the ingredients for this recipe, except the instant dashi. I do have some konbu seaweed and bonito (katsuobushi) flakes for fresh dashi, and i wish to use fresh dashi for this recipe. If possible, how many tsp can i substitute granualted dashi for fresh dashi?

By: MamaLoli

MamaLoli — Thu, 04 Mar 2010 08:06:00 +0000

The recipe is a little different if you’re going to use bonito flakes and kombu. First you’ll have to make the dashi stock. Put 3 cups of water in a pot with a piece of kombu (4×2″) and cook over medium heat. When it starts to boil, remove kombu. Then add 1 oz bonito flakes (30g). Cook for about a minute or two and turn off heat. Wait for the stock to cool down a bit, then using a strainer, pour the liquid into a bowl or storage container. You can discard the bonito flakes. So for the 1/2 cup of water in this recipe, use 1/2 cup of the fresh dashi stock and continue with the other steps. You can refrigerate the left over dashi stock and use again once you need it.

By: MamaLoli

MamaLoli — Fri, 19 Feb 2010 08:37:05 +0000

Thank you!

By: elizabeth

elizabeth — Fri, 19 Feb 2010 08:29:11 +0000

This is a great blog, and im pleased that these recipes are authentic. i will definetly try this recipe when i will go to my local japanese store, about an hour away!

By: mamaloli

mamaloli — Wed, 03 Feb 2010 21:24:22 +0000

I used Japanese rice. =)

By: MamaLoli

MamaLoli — Wed, 03 Feb 2010 21:24:00 +0000

I used Japanese rice. =)

By: joelle

joelle — Wed, 03 Feb 2010 12:11:19 +0000

hi!

thanks for the lovely recipe.. i was wondering.. the rice is chinese rice or is japanese rice better?? because i have both!

By: joelle

joelle — Wed, 03 Feb 2010 12:11:00 +0000

hi!

thanks for the lovely recipe.. i was wondering.. the rice is chinese rice or is japanese rice better?? because i have both!

By: mamaloli

mamaloli — Mon, 01 Feb 2010 21:34:19 +0000

Hi, all of the recipes on this site are created by me or my husband. We love to cook, and these recipes are what we’ve been eating since we were children. We use thinly sliced ribeye or short rib. The market we usually go to has an estore and you can find benishoga there. http://www.marukaiestore.com/p-1120-shirakiku-kizami-beni-shoga-bottle-12oz.aspx

By: MamaLoli

MamaLoli — Mon, 01 Feb 2010 21:34:00 +0000

By: elizabeth

elizabeth — Mon, 01 Feb 2010 18:38:20 +0000

I was curious, if you dont mind me asking, where do you get the recipes? Anyway, for this recipe, what kind of thin beef is needed? As for benishoga, can i order it online?

By: elizabeth

elizabeth — Mon, 01 Feb 2010 18:38:00 +0000

I was curious, if you dont mind me asking, where do you get the recipes? Anyway, for this recipe, what kind of thin beef is needed? As for benishoga, can i order it online?