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"The recipe is simple and easy but it is lacking. First the broth should be dashi based. 2nd it needs sliced onions, 3rd it needs beni shoga.
So the recipe as is isn't bad, it just doesn't taste like authentic gyudon you'd find in Yoshinoya. There are a couple of recipes that include the dashi that are much more authentic tasting."
May 26, 2012 on Food.com