I made one of our favorites lately – gyudon. It’s easy to make, and it’s a lot healthier than Yoshinoya because I can remove a lot of the fat from the meat before I cook it, and I also skim the fat off the top before serving.
I have to eat it with some greens like Mom always said but can’t forget the shichimi pepper and beni shoga!
Here’s a good recipe if you’re interested in making it for yourself:
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