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Veggie gyūdon
2019-May-09, Thursday 14:32
Yoshinoya is selling a riceless veggie-based gyūdon bowl.
This makes me really happy, because going out for cheap beef bowls after a night of karaoke, though at Sukiya or Nakau rather than Yoshinoya (specifically this one), was a tradition we had for years. Typical gyūdon is really heavy, though, a giant load of rice and meat, and eating that at 3 a.m. after spending four hours drinking and singing was certainly memorable but wasn't always the best idea. This is a version I'd eat repeatedly, especially since it only costs ¥540. But when I posted about it on Facebook,![[facebook.com profile]](https://www.facebook.com/favicon.ico)
aaron.hosek correctly pointed out:
And that made me think...how come I can cook?
( Cooking thoughts )
This makes me really happy, because going out for cheap beef bowls after a night of karaoke, though at Sukiya or Nakau rather than Yoshinoya (specifically this one), was a tradition we had for years. Typical gyūdon is really heavy, though, a giant load of rice and meat, and eating that at 3 a.m. after spending four hours drinking and singing was certainly memorable but wasn't always the best idea. This is a version I'd eat repeatedly, especially since it only costs ¥540. But when I posted about it on Facebook,
In America it will taste not as good and cost 15 dollars.Which is sad but true--I'm looking at you, $16 ramen that would be ¥750 in Japan--but on the other hand, I could easily make this. I've made gyūdon before and it's easier than making oyakodon, where I still sometimes screw up the egg. Making a veggie version would be delicious, and it' something I should get under my belt. I'm already the go-to guy among my friends for Japanese food, both as a determinant of its quality and as someone who can cook it.
And that made me think...how come I can cook?
( Cooking thoughts )
