Ode to Yoshi-Gyu

I have been depressed since this weekend when Nam and I walked past a Yoshinoya (ex-purveyor of gyudon, or “beef bowls”) and saw:
A. A notice on the door informing people that gyudon was no longer being served
B. A gaudy yellow banner proclaiming their new product: Karedon (curry bowl)
C. Not a single goddamn customer sitting at the counters, even though it was lunchtime
This particular branch was in Nara but I saw three more on the way and in Osaka later, that were suffering the same fate. I wonder if Yoshinoya will get on the butadon (pork bowl) bandwagon or not. Then again, who cares? I miss my gyudon, even if I’m not eating rice right now. I guess the next best thing to eating it would be to relive eating it, so without further ado, I present:
Cosmic Buddha’s Ten Steps to Nirvana (AKA The One True Way to eat Yoshinoya gyudon):
1. Order a “nami” (regular size). The reason for this is the perfect topping:rice ratio that is not shared with the larger-sized orders. It is also the best value, something I know is very important to students.
2. Order a nama tamago (raw egg). This will likely be brought out before the gyudon, so get it ready. Add some shichimi togarashi (crushed red chili flakes) and shoyu (soy sauce) into the bowl that the egg is served in, then mix for approximately 10 seconds with chopsticks.
3. When the gyudon comes out, dump some beni shoga (red ginger condiment) toward the edge of the bowl.
4. With your chopsticks, make a conical depression in the center of the mounded topping all the way down to the rice.
5. Pour the prepared egg mixture in the depression. Wait 5-10 seconds to allow some absorption into the rice layer.
6. Raise the steaming bowl of beefy goodness to your lips and shovel as much into your maw as humanly possible.
7. Repeat step 5.
Note: If you are an Asian (or in my case, Asian-looking) man, making loud lip-smacking sounds is both encouraged and expected within this context. But then again, if you had to be told that, you probably won’t be comfortable doing it anyway.
8. Slurp down some tea.
9. Repeat steps 5 though 8 until finished with your meal.
10. Make the obligatory Groan and Sigh of Contentment, and if you are over the age of 35, pick your teeth openly and with complete disregard to other customers.

5 thoughts on “Ode to Yoshi-Gyu”

  1. Why no beef? Is this because of the BSE scare? Hope not. Because if it is, the hard fact is that nearly everything people touch or taste has cow in it because of how efficiently cow parts are recycled. The only hope is for you to buy me a good farm where I can raise organic beef, pork, lamb and fowl and be absolutely sure your meat is
    happy and safe. PETA people can go eat tofu. 🙂
    See this link: ttp://www.flyingdogpress.com/hwkfarmframe.htm

  2. To fully complete this series of posts, what you need is:
    1. Recommendations on restaraunts who still serve gyudon, or
    2. A recipe for gyudon, or
    3. An acceptable substitute for gyudon with #1 and #2 included in that post.

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