Name: Matsuya-Style Beef Bowl (Copycat Gyumeshi) & Akai Kitsune Beef Udon Mashup
Cuisine: 和食
Ingredients: Water: 150 ml; Onion: 1/4; Garlic: 1 clove; Soy sauce: 2 tbsp; Mirin: 2 tbsp; Sugar: 1 tsp; Bonito dashi powder: 2 tsp; Kelp dashi powder: 1 tsp; White wine: 2 tbsp; Beef short plate (thinly sliced): 180g; Cooked rice: to taste; Pickled red ginger (beni shoga): to taste; [Mashup] Maruchan Akai Kitsune Udon: 1 serving; [Mashup] Matsuya-style beef bowl toppings (beef and onions): to taste

About "Matsuya-Style Beef Bowl (Copycat Gyumeshi) & Akai Kitsune Beef Udon Mashup"

This recipe recreates Matsuya's famous beef bowl (Gyumeshi) at home. By using a golden ratio of bonito dashi (2 tsp) and kelp dashi (1 tsp), along with secret ingredients like white wine and garlic, it replicates Matsuya's signature sweet and savory depth. The onions are simmered from the start to achieve a melt-in-your-mouth texture, while the beef short plate is gently cooked over low heat to keep it tender. Top with pickled red ginger to finish. You can also use any leftover beef and onions to top Maruchan's Akai Kitsune instant udon for a delicious "Matsuya-style beef udon" mashup.

Introduction to 阿諏訪泰義の「あすわ我が味」 →

Tips for Making "Matsuya-Style Beef Bowl (Copycat Gyumeshi) & Akai Kitsune Beef Udon Mashup"

Prep
- Thinly slice the onion and add it to the water right from the start. Cook thoroughly to achieve a tender texture. For an even melt-in-your-mouth texture, let the dish cool in the fridge after cooking so the onions absorb the broth and turn a rich brown color.
Secret Ingredient
- Add a whole clove of garlic from the beginning to infuse the broth with aroma and richness, then remove it once the meat is cooked. Although not listed in the official ingredients, this creates the punchy flavor base characteristic of Matsuya.
Dashi Ratio
- The defining feature of Matsuya is the bonito dashi. Use a golden ratio of 2 tsp bonito dashi to 1 tsp kelp dashi (2:1) to create a deep, savory umami profile.
Secret Ingredient
- Adding 2 tbsp of white wine removes any gamey odor from the meat while adding an elegant acidity and deep richness. Though an unexpected pairing with Japanese dashi, it plays a crucial role.
Heat Control
- Always cook the beef short plate over low heat, gently spreading the slices out one by one. Cooking over high heat causes the meat to shrink and toughen, so simmering slowly over low heat is the ultimate secret to keeping it tender.
Seasoning
- Matsuya's beef bowl is known for its sweet flavor. Using plenty of sugar and mirin to achieve a sweet profile, combined with a strong bonito dashi, is the key to replicating the taste at home.
Mashup
- Simply top Maruchan Akai Kitsune udon with the leftover beef and onions, garnish with pickled red ginger, and your Matsuya-style beef udon is ready. The sweet broth of the Akai Kitsune and the savory bonito dashi from the beef bowl create a perfect synergy.

Ingredients for "Matsuya-Style Beef Bowl (Copycat Gyumeshi) & Akai Kitsune Beef Udon Mashup"

14 items

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Water:150 ml
Onion:1/4
Garlic:1 clove
Soysauce: 2 tbsp
Mirin:2 tbsp
Sugar:1 tsp
Bonitodashi powder: 2 tsp
Kelpdashi powder: 1 tsp
Whitewine: 2 tbsp
Beefshort plate (thinly sliced): 180g
Cookedrice: to taste
Pickledred ginger (beni shoga): to taste
[Mashup]Maruchan Akai Kitsune Udon: 1 serving
[Mashup]Matsuya-style beef bowl toppings (beef and onions): to taste

How to Make "Matsuya-Style Beef Bowl (Copycat Gyumeshi) & Akai Kitsune Beef Udon Mashup"

1
Pour 150ml of water into a pan and bring to a simmer.
2
Add the thinly sliced onion to the pan right from the start and cook thoroughly.
3
Add 1 whole garlic clove directly into the pan.
4
Add 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar.
5
Add 2 tsp bonito dashi powder and 1 tsp kelp dashi powder.
6
Add 2 tbsp white wine and heat the broth.
7
Once the broth is warm, add about 180g of beef short plate, spreading the slices out one by one, and simmer gently over low heat.
8
Once the meat is fully cooked, remove the garlic clove.
9
Letting it cool slightly allows the onions to absorb the flavorful broth, making it even tastier (optional).
10
Serve warm rice in a bowl, top generously with the beef, onions, and broth, garnish with pickled red ginger, and serve.
11
[Mashup] Pour boiling water up to the fill line of the Akai Kitsune udon and wait 5 minutes.
12
[Mashup] Generously top the prepared Akai Kitsune udon with the Matsuya-style beef and onions, garnish with pickled red ginger, and enjoy your Matsuya-style beef udon.

Detailed Commentary on "Matsuya-Style Beef Bowl (Copycat Gyumeshi) & Akai Kitsune Beef Udon Mashup"

* Content organized by topics from the video.

Popular Beef Bowl Copycat Series Part 2!

The second installment of the highly popular "Beef Bowl Copycat Recipe Series"—the most-viewed series on the channel—has begun! Following the first episode featuring Yoshinoya, this time we are targeting Matsuya's "Gyumeshi" (beef bowl). Matsuya uniquely calls their beef bowl "Gyumeshi" rather than "Gyudon." Chef Asuwa (known as Saigen Daisuke) aims not just for a simple recreation, but for a dish that elevates the satisfaction level by two or three notches compared to the original. He also generously shares tips and tricks that viewers can apply to their everyday homemade beef bowls. While staying true to the base flavor of Matsuya's Gyumeshi, he challenges himself to create an exquisite, easy-to-make beef bowl that will bring a smile to anyone's face from the very first bite.

Creating the Matsuya Base with Tender Onions

Cooking begins! First, pour 150ml of water into a pan and bring it to a simmer. The first key point is how to handle the onions. Matsuya's onions are known for being tender and melt-in-your-mouth rather than crunchy. To replicate this, add the thinly sliced onions to the pan right from the start to cook them thoroughly. If you want them even more tender, letting the dish cool in the fridge after cooking will help the onions absorb the flavors and turn a rich brown color. Next, add a whole clove of garlic as a secret ingredient to add depth of flavor, even though it isn't explicitly listed on the official ingredient label. This garlic is used to infuse the broth with aroma and richness and will be removed later, but it instantly builds the punchy flavor base characteristic of Matsuya.

The Golden Ratio of Dashi & White Wine

Next is the seasoning step. Add 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar. Matsuya's beef bowl is characterized by its sweet flavor profile. While beef stock powder (Dashida) was the key to recreating Yoshinoya in the previous video, the defining element for Matsuya is "bonito dashi." Since the bonito flavor is very prominent, add 2 tsp of bonito dashi powder. However, using only bonito dashi lacks a bit of depth, so add 1 tsp of kelp dashi powder to achieve a golden ratio of 2 parts bonito to 1 part kelp. Then, add a surprising secret ingredient: 2 tbsp of white wine. Combining white wine with Japanese dashi might seem unusual, but it plays a crucial role in removing any gamey odor from the meat while creating an elegant acidity and deep richness.

Pro Tips for Tender Beef & Reaching Perfection

Once the broth is warm, it's time to add the star ingredient: beef. Use about 180g of beef short plate. The professional secret to keeping the meat tender is to spread the slices out carefully one by one and cook them strictly over "low heat." Cooking them quickly over high heat will cause the meat to shrink and toughen, so simmering gently over low heat is key. Once the meat is fully cooked, remove the garlic clove used for flavoring. Letting it sit and cool slightly allows the onions to soak up the delicious broth. Scoop warm rice into a bowl, top it generously with the beef, onions, and broth, and garnish with pickled red ginger. The resulting "copycat beef bowl" looks and smells exactly like Matsuya's.

Taste Test! A Rich Flavor Rivaling the Original

Time for the taste test! The moment he takes a bite, Asuwa exclaims in surprise, "Wow! This is incredibly Matsuya!" He is so impressed by the high level of recreation that he jokingly praises it as "perhaps even more Matsuya than Matsuya itself." By emphasizing the bonito dashi and adding kelp dashi, garlic, and white wine as secret ingredients, he has created a rich flavor that highlights the best characteristics of the original. The savory flavor of the beef comes through beautifully, and eating it with pickled red ginger makes it taste even more authentic. He guarantees that this simple cooking process achieves over an 80% replication rate and enthusiastically urges viewers to try it. He concludes that focusing on a sweeter seasoning and strong bonito dashi is the ultimate secret to recreating Matsuya's flavor at home.

A Dream Mashup! Leftovers + Akai Kitsune Udon

After enjoying the beef bowl, Asuwa shares a creative mashup recipe using the leftover toppings. He prepares the widely popular instant cup udon, "Maruchan Akai Kitsune." Pour boiling water into the cup up to the fill line and wait the standard 5 minutes. Open the lid, generously top the prepared udon with the Matsuya-style beef and onions, add some pickled red ginger, and the "Matsuya-style beef udon" is complete! Taking a sip of the broth, he praises it highly: "Unbelievable! This is so delicious!" The sweet, elegant broth of the Akai Kitsune blends perfectly with the robust bonito dashi and savory beef juices, creating a flawless synergy. The sweetness of the fried tofu (aburaage) combined with the hearty beef makes for a miraculous collaboration you can only experience at home.

About 阿諏訪泰義の「あすわ我が味」

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