Comments on: Gyudon (Japanese Beef Rice Bowl) https://www.closetcooking.com/gyudon/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Fri, 13 Jul 2018 22:01:26 +0000 hourly 1 https://wordpress.org/?v=7.1.2 By: kevin https://www.closetcooking.com/gyudon/#comment-66960 Mon, 21 May 2018 16:59:45 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-66960 Terry Edwards: Typically this is a quick and easy dish where everything is braised/cooked in the simmering sauce so you would add the sliced mushrooms along with the onions and the broth to cook. But, You could saute the mushrooms and onions in oil before adding the broth! Enjoy!

]]> By: Terry Edwards https://www.closetcooking.com/gyudon/#comment-66959 Mon, 21 May 2018 16:53:13 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-66959 Kevin, if I want to add the mushrooms, should I saute' them in a different pan and then add them to the steak?

]]> By: Jo https://www.closetcooking.com/gyudon/#comment-66871 Wed, 16 May 2018 22:31:28 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-66871 Sounds good, think I will put that on my to try list. Bought some shrimp, on special at my local Zehrs, 14 oz. for $6.00 to use in a shrimp and asparagus dish I published yesterday.

]]> By: Anonymous https://www.closetcooking.com/gyudon/#comment-25333 Thu, 16 Jul 2009 05:23:44 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-25333 http://blogs.yahoo.co.jp/smilestreet/28768509.html

YOSHINOYA RECEPI

]]> By: okawara https://www.closetcooking.com/gyudon/#comment-25332 Thu, 16 Jul 2009 05:22:23 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-25332 http://blogs.yahoo.co.jp/smilestreet/28768509.html

great YOSHINOYA RECIPE here.

]]> By: Kevin https://www.closetcooking.com/gyudon/#comment-16206 Sat, 10 Jan 2009 01:21:00 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-16206 Anonymous: You could easily replace the dashi with beef stock or a shiitake mushroom based dashi.

]]> By: Anonymous https://www.closetcooking.com/gyudon/#comment-16201 Sat, 10 Jan 2009 00:04:00 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-16201 Is there a way to make this without seafood products? I don’t mind dashi, but my sister can’t stand anything ocean related (weird I know)!

]]> By: Kevin https://www.closetcooking.com/gyudon/#comment-44 Mon, 25 Jun 2007 13:28:00 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-44 I use a konbu (kelp) and katsuobushi (bonito (dried, fermented, smoked shipjack tuna) flakes) based dashi.

Recipe for dashi.

]]> By: Anonymous https://www.closetcooking.com/gyudon/#comment-43 Mon, 25 Jun 2007 02:53:00 +0000 https://www.closetcooking.com/2018/05/16/gyudon/#comment-43 what type of dashi did you use?? the type made with fish or not? I was at the market they has a dozen different varieties. thankyou

]]>