GyuUDON

Over the years, I have grown quite fond of gyudon.  Thinly sliced fatty beef and onions cooked in a soy sauce mixture.  I find it to be almost like comfort food.

Truth be told, I was not that impressed with the gyudon at Yoshinoya (I really like their sesame chicken wings though, but that will be for another post).  I actually fell in love with this dish in college.  The Mitsuwa Market in Costa Mesa had an awesome food court.  I cannot speak for it now, since it has been almost 7 years since I have been back there, but if memory serves me right, it was amazing.

I would get 1 of 3 things at the food court.  The number one thing I would get was the Katsu Curry at Miyabi-Tei.  The second was the crab au gratin at Maestro,  The third was the mini beef bowl at Sanuki Sandou Udon, which apparently closed down.  The mini beef bowl (gyudon) was $3.00 and was delicious.  Salty beef and onions with rice AND they did not put the pickled ginger on it.

After college, I moved back home and the gyudon was too far to get.  Then I discovered Ajinomoto’s frozen packet of beef and onion.  For instant gyudon, I think this is the best I have had.  Even my dad, who only likes chinese food, really like it,  I no longer needed to go to Irvine to get it.  Sadly, when there were no sales this packet was $4, and though I liked it, I didn’t want to shell out that money for an instant frozen meal.

In my head, I knew this dish must be really easy to make, but I never made it.  Until now.  As I said in my last post, I have been trying to plan all my meals around the weekly sales.  One of the sales was at Lucky and they had a buy 5 for $25 on their meat selection.  One of the meats I chose was a slab of flank that I divided into 4 portions.

This week, as I was clearing out the freezer, I saw that I had not yet cooked one of my splurge buys – Shirakiku Sanukiya Udon.  As I was contemplating what I wanted to do with these noodles, I spotted the last flank and then decided that I would make gyudon, but with udon instead of rice.  gyuUDON.

I went searching for some recipes and I was in between the one from No Recipes and the one from RasaMalaysia.  I went with No Recipes gyudon because he had less steps.  I did tweak the seasoning a bit to fit my taste buds.

Ingredients List:

1/2 tsp. oil
1/2 onion, sliced (thin is best)
~1/2 lb. beef flank, sliced thinly across the grain (easier to slice when it is slightly frozen)
2 Tbs mirin
2 Tbs sake
1 Tbs + 1 tsp soy sauce
pinch of salt (to taste)
sprinkle of Ajinomoto’s Hon Dashi powder (to taste)
2 packs of Shirakiku Sanukiya Udon (or any brand of noodle you prefer)
sliced green onions for garnish (optional)
Shichimi pepper

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I basically followed the steps laid out in the No Recipes Gyudon instructions, but changed is as follows:

(1)   In a small bowl, combine the mirin, sake, and soy sauce.

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(2)   Boil water in a pot and cook 2 packs of Udon – drain and separate into 2 or 3 bowls (depending on how much you eat)

(3)   Heat oil in the pan.  When hot, add in sliced onions and cook over medium-high heat until soft and brown, but not caramelized (I did not cook it to this point, but I think it would have been better if I did)

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(4)   Add the beef to the pan and brown.  Reduce heat to medium low heat.

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(5)   Add the sauce mixture and simmer until most of the liquid is gone.  Add dashi and salt to taste.

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(6)   Serve equal portions of the beef, onions, and sauce over the udon noodles and top with sliced green onions and a sprinkle of shichimi pepper.

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I liked how it came out and the BF really enjoyed it.  Next time I make it, I am cooking the onions longer and getting the thin, fatty shabu shabu beef.  I hope if anyone else tries this recipe, they will like it as well.

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2 thoughts on “GyuUDON

  1. Mmm, this looks good! I love Mitsuwa’s food court too, if it’s been 7 years since you went then a few things have changed. There’s a beef tongue restaurant in there now as well as an udon place which offers a variety of tempura. Italian Tomato is gone which I REALLY miss, their cakes were so good.

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