Another important component that is obviously missing (besides the tender Sukiyaki beef and Sake) in your Gyudon is the Beni Shoga, which is a red-colored pickled ginger. You need that! I show what that is in my recipe write-up that you followed.

If you can’t get thin-cut Sukiyaki beef at your local market, your next best option would be to buy a good quality choice-grade rib eye steak (everyone has that!), then put it in your freezer to harden it just enough (not rock hard!) where can cut it yourself using a sharp knife into really thin, bite-size strips. The quality and tenderness of the meat will really make a difference. So will the thin cut. It has to be tender from the get-go, as this is a quick-cooking method. This also helps the flavor of the broth absorb into the meat better.

All this talk about it makes me want to make it again!