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Showing 1-5 of 5
By Chef #898946
on December 30, 2010
on January 12, 2010
on May 11, 2014
Very good copycat. I began by roasting a rump roast to rare. That way, I knew I could add the beef to the broth so it wouldn't get too tough. Also, I could use the roast for other stuff. I could tell that was way too much sugar and soy sauce for my tastes, so I cut that in half. Even with the sugar cut in half it was too much, so next time I will use even less. I also had to make a number of subs since I didn't have stuff on hand, which could have something to do with why the sugar made it too sweet. I used beef broth, vermouth and sherry in place of dashi, sake and mirin. Even with all the subs, it came out really good. Very pleased!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Rufus Shinra
on November 09, 2012
Delicious, it's been a really long time since I've had Yoshinoya since there are none out here, so I don't quite remember exactly how it tastes, but I must say this is a worthy substitute.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 12, 2012
Very simple recipe. It taste just like the real thing. I wasn't sure how much dashi broth went into the water but I guessed it, and it came together very well. My family and I moved out of state and these no yoshinoyas here so this will be a stabe recipe in our home.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (339 g)
Servings Per Recipe: 4
The following items or measurements are not included: