October 20, 2021

Beef Gyudon Recipe

We are now in the last quarter of the year and until now we are still dealing with COVID19 restrictions. And because of that, our normal routine changed including our food trip because we cannot just go to the restaurant and eat. There are so many rules and regulations that we need to follow and another thing, kids are not allowed in the restaurant yet. And if ever pwede naman, for sure crowded sa dami ng gustong lumabas na rin. 

I don’t want to dwell on it so what I do is I try to recreate the dishes that I used to eat in the restaurant. When I was still in college, Tokyo Tokyo is one of my favorite fast foods (kapag nasa mall), I usually order their Bento Meals, like Prawn Tempura, Pork Tonkatsu, and Beef Misono. It is a complete meal na kasi, you have the meat, rice, veggies, and drink. 

I’ve been meaning to cook my own beef gyudon or beef misono at home but I always had a hard time looking for sake and mirin in the grocery store. If it is available, it is either sake or mirin lang; gusto ko same time ko sila bibilhin. Fast forward to this year, I was able to buy sake and mirin online so finally, I was able to cook my Homemade Beef Gyudon. I checked the recipes online pero paiba-iba naman so I made my own version na lang (inspired by other recipes). 

Ingredients 

1 tbsp of Sesame Oil (or any oil) 
2 cloves of minced garlic 
1 slice onion 
300g of any thinly sliced beef (slice into half) 
1 tbsp of corn syrup (or sugar) 
2 tbsp sake 
2 tbsp mirin 
2 tbsp soy sauce 
Salt and pepper to taste 
3 Eggs 
Optional: pickled red ginger, green onions, sesame seeds 



1. Mix the corn syrup, soy sauce, sake, and mirin. 
2. Beat the 3 eggs. 
3. In a heated pan, add the sesame oil and saute the garlic and onion for 2-3 minutes. 
4. Add the beef and cook until it is no longer pink. 
5. Season with salt and pepper. 
6. Pour the mixture of corn syrup, soy sauce, sake, and mirin into the beef. Simmer for 5 minutes. 
7. If you want an egg, pour the egg on top of the beef. Cover the pan and cook until the egg is almost done. 
8. Serve with rice. 



On my first try, I used Sukiyaki Cut and I added eggs. On my next try, I used the Woosamgyup from Romantic Baboy and I did not add eggs so I just sprinkled some sesame seeds. Next time, if I will cook this again, magluluto na rin ako ng vegetable side dishes like togue.


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