Best Yoshinoya Style Beef With Vegetables Rice Bowl Recipes

YOSHINOYA BEEF BOWL (GYUDON)

Steps:

• Gather all the ingredients.
• If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
• Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
• Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
• Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
• When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
• Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
• Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).

YOSHINOYA BEEF BOWL

Steps:

• Cook Japanese rice.
• Slice onion thinly.
• Cut beef into bite-sized pieces.
• Put dashi, soysauce, sugar, mirin, and sake in a pan.
• Add onion slices in the pot and simmer for a few minutes.
• Add beef in the pan and simmer for a few minutes.
• Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
• Place some benishoga (red ginger) on the top if you would like.