Yoshinoya Beef Bowl
photo by Rufus Shinra
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
I love to cook and try new ideas. I think it's my creativeness that comes out with every meal. Nothing can be too challenging.