Yoshinoya Style Beef With Vegetables Rice Bowl

Recipe by Member 610488
READY IN: 40mins


  • 4
    cups japanese rice
  • 1
    lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible)
  • 1
    medium onion
  • 0.5
    (16 ounce) package frozen broccoli carrots cauliflower mix
  • 14
    head cabbage, sliced thinly
  • pickled ginger, called Beni Shoga (optional)
  • Traditional Sauce
  • 1 13
    cups dashi
  • 5
    tablespoons soy sauce
  • 3
    tablespoons mirin
  • 2
    tablespoons sugar
  • 1
    teaspoon sake
  • 1
    teaspoon fresh ginger juice
  • 1
    garlic clove, crushed


  • Cook rice according to directions.
  • Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes.
  • Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat.
  • Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.