Yoshinoya Puts off "Gyudon" Restart as U.S. Beef Banned AgainJapan halted the import of U.S. beef Friday after animal spines were found in three boxes of frozen beef at Tokyo International Airport and asked U.S. officials to explain what happened.
USDA commentYoshinoya D&C Co. said Saturday it will delay putting "gyudon" beef-on-rice dishes back on the menu after the Japanese government again banned U.S. beef imports Friday.
Mikawa Ossan said:Are you sure it was the beef bowl of lore, and not that replacement "gyuu-yakiniku-don" thing that they came up with?
Here's a link to the official Yoshinoya website with their official word on the reintroduction of the celebrated beef bowl. (Sorry if you don't read Japanese!)
http://www.yoshinoya-dc.com/news/051214.html
Yeah, it must have been the gyuu-yakiniku-don thing. It is beef, there's no denying it. But it's still different from the original gyuu-don of fame which everyone is making such a fuss over.ArmandV said:It wasn't the traditional beef bowl, but it was a bowl of beef on rice with other stuff in it. It definitely had beef.
related threadYoshinoya prepared some 1 million gyudon bowls at about 1,000 shops across Japan for Monday's sales resumption. It will continue to sell gyudon bowls Tuesday and after on a limited basis for the time being as U.S. beef imports remain slack since Japan lifted its ban on the imports in late July.
I have yet to eat the gyudon at Yoshinoya, but try this recipe. It has 94% yoshinoya taste.Serves 2
200g sliced beef
1 onion
2 cubes beef tallow, you can usually get it for free at supermarkets here.
For tare sauce
300cc water
40cc soy sauce
2 tbsp sugar (1tbsp for rubbing beef)
100cc white wine
1 tbsp sake
1/2 tsp salt for rubbing beef
1/2 tsp ginger, grated
1 pinch garlic powder
Cooked rice as you like, namimori, ohmori, or tokumori
Chop finely 1/4 onion
Cut the rest of onion
Rub the beef with salt and 1 tbsp sugar
Brown the chopped onion with beef tallow in a pan
Add wine and sake and boil them
Prepare and add the tare, and place 1/2 of onion until tender in the pan
Put and boil the beef and the rest of onion till the beef turns its color
Thanks!I have yet to eat the gyudon at Yoshinoya, but try this recipe. It has 94% yoshinoya taste.
(link: wiki)As a consequence of the fear of mad cow disease and a ban on imports of American beef, Yoshinoya and most competitors were forced to terminate gyudon sales in Japan on February 11, 2004. The Japanese Diet voted to resume beef imports from the United States in early May 2005 but the ban was reinstated in January of 2006 just as the beef began arriving in Japan.
And I suppose that Japanese beef is expensive for the same reason many things are expensive in Japan, due to tarrifs, taxes and excetera to keep the economy affloat...If they used the Japanese beef, their gyuudon would be no longer that inexpensive.
I heard the other day that either Yoshinoya or Matsuya has been rationing the beef by only selling it five days a week. Has anyone else heard about this?
You might say that I have heard of it.I had some Yoshi-gyuu for the first time in years today. Apparently they are only selling it for 5 days this month, and another five days next month. I don't know about any plans for after that, but that's what the posters at the Yoshinoya I went to said.