Yoshinoya is a modern take on the classic Japanese rice bowl. The tasty dish consists of juicy and savoury sliced beef served over a bed of steamed rice. You will also find other unique flavours throughout the bowl, including tender onion and pickled red ginger served in a dashi broth well-seasoned with mirin and soy sauce.
You may recognize the term Yoshinoya from the media. Yoshinoya is the largest beef bowl restaurant chain in the world, known for its motto “Tasty, low-priced, and quick.” However, the dish actually originated from a similar dish known as Gyunabe which consists of thin slices of beef cooked with vegetables in a pot. Later, it was served over a bowl of rice and given the name “donburi,” or rice bowl.
Yoshinoya beef bowl is a simple recipe that packs a lot of flavour and texture. Best of all, it takes less than 20 minutes to make it at home.
How to Make Yoshinoya Beef Bowl (Gyudon)
If you’re looking for a healthy lunch or quick dinner, look no further than yoshinoya beef bowls. Serve the meat and vegetables over steamed rice and you have a filling and mouth-watering meal.
INGREDIENTS
- 1 spring onion
- 60ml dashi
- 10ml sake
- 15ml mirin
- 10g sugar
- 15ml soy sauce
- 170g thinly sliced beef (rib eye or braising steak)
- 15g pickled red ginger (kizami shouga)
TO SERVE
- 1 serving cooked Japanese short-grain rice
- 1 onsen tamago (optional)
INSTRUCTIONS
1. Cut the onion into thin slices and set aside.
2. Heat a large frying pan over medium-high heat. Add the dashi, sake, sugar, mirin, and soy sauce. Cover the pan with a lid and bring to a boil. Once boiling, add in the sliced onions and cook until tender.
3. Add the beef and cook until it is no longer pink. Use a fine sieve to skim off any fat or foam that forms at the top.
4. Put a serving of steamed rice in a bowl. Top with meat and sauce. Add chopped onion and pickled red ginger to the top. Consider adding an egg served with onsen tamago.
