Yoshinoya Style Beef Bowl Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam Yoshinoya-Style Beef Bowl Share its first Cooksnap! I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam Ingredients 3 servings 400 ml Hot water 300 grams Beef brisket or belly (very thinly sliced) 1 Onion 1 large piece Ginger 2 tbsp Soy sauce 2 tbsp Usukuchi soy sauce 3 tbsp Sake 3 tbsp Sugar 1 Salt 2 tsp Dashi stock granules 400 ml Hot water 300 grams Beef brisket or belly (very thinly sliced) 1 Onion 1 large piece Ginger 2 tbsp Soy sauce 2 tbsp Usukuchi soy sauce 3 tbsp Sake 3 tbsp Sugar 1 Salt 2 tsp Dashi stock granules Cooking Instructions 1 Put the hot water, dashi stock granules and sliced onion in a pot and simmer until the onion is softened. 2 Add the sake, sugar, salt and both soy sauces as well as the thinly sliced beef. Mix and put a lid on. 3 After simmering for 10 minutes over medium heat, add the grated ginger. 4 Simmer for another minute, then taste and adjust the amount of sugar and soy sauce if needed. Then just spoon over hot rice. 5 Tip: You can peel ginger very cleanly by soaking it in water and scrape with a spoon. 1 Put the hot water, dashi stock granules and sliced onion in a pot and simmer until the onion is softened. 1 Put the hot water, dashi stock granules and sliced onion in a pot and simmer until the onion is softened. 2 Add the sake, sugar, salt and both soy sauces as well as the thinly sliced beef. Mix and put a lid on. 2 Add the sake, sugar, salt and both soy sauces as well as the thinly sliced beef. Mix and put a lid on. 3 After simmering for 10 minutes over medium heat, add the grated ginger. 3 After simmering for 10 minutes over medium heat, add the grated ginger. 4 Simmer for another minute, then taste and adjust the amount of sugar and soy sauce if needed. Then just spoon over hot rice. 4 Simmer for another minute, then taste and adjust the amount of sugar and soy sauce if needed. Then just spoon over hot rice. 5 Tip: You can peel ginger very cleanly by soaking it in water and scrape with a spoon. 5 Tip: You can peel ginger very cleanly by soaking it in water and scrape with a spoon. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) My son loves Yoshinoya and used to go there a lot. (One reason is that we have one really close to our house...) I thought I could make it at home using cheap cuts of beef, and after several tries I got to this recipe When I finally got it right, so here it is! You start by making the caramel. The caramel doesn't have to be dark brown, just as long as it has some color. You don't have to add garlic, but ginger is essential or it won't taste right. A dash of white wine is the secret to Yoshinoya beef bowls. For 3 to 4 servings. Recipe by smapkayo cookpad.japan Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.) Skim off all the scum diligently while you simmer the beef with the seasonings. You can use water + 1/2 teaspoon dashi stock granules for the dashi stock. You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more. There's plenty of sauce, so you can increase the beef to 500 g if you like. For 2 servings. Recipe by *Anna* cookpad.japan Our Family's Delicious Gyodon Beef Rice Bowl Our Family's Delicious Gyodon Beef Rice Bowl This started out with a recipe for inarizushi tofu skins. I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients... This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced. If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka cookpad.japan Easy Beef Rice Bowl (Gyudon) Easy Beef Rice Bowl (Gyudon) You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time. You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku cookpad.japan Beef Bowl (Gyudon) Beef Bowl (Gyudon) Beef bowl (Gyudon) is very popular, especially among young men. Savoury and juicy sliced beef served over freshly cooked rice. This recipe is created to make the taste as close as possible to that of Yoshinoya, the most famous Gyudon shop in Japan. #gyudon #yoshinoya #simmer #donburi Mogco Tokyo Umami-Rich Beef Bowl with Shio-Koji Umami-Rich Beef Bowl with Shio-Koji When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko cookpad.japan Gyudon beef - Yoshinoya wannabe Gyudon beef - Yoshinoya wannabe I’m pregnant and i’m craving for Yoshinoya. The problem is there is no yoshinoya in this country. A japanese friend of mine suggested using sukiyaki sauce for a simpler way since it already has some sake, and mirin. You might not agree with the brands i used here but hey this girl gotta eat. And this lockdown isnt helping. ———— ### I’m indonesian. I live in France. I don’t like cooking but someone’s gotta do it, ugh. Most of what i cook has some indonesian touch to it, feel free to change them. Enjoy my lazy recipe. ### lazymommywholikesspicy Yanagawa-Style Beef Yanagawa-Style Beef Loaches prepared Yanagawa-style are not my bag, so I used beef instead. Beef and burdock root complement each other well. Once you add the meat, just turn it over until it cooks through. Recipe by meron cookpad.japan Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) My son loves Yoshinoya and used to go there a lot. (One reason is that we have one really close to our house...) I thought I could make it at home using cheap cuts of beef, and after several tries I got to this recipe When I finally got it right, so here it is! You start by making the caramel. The caramel doesn't have to be dark brown, just as long as it has some color. You don't have to add garlic, but ginger is essential or it won't taste right. A dash of white wine is the secret to Yoshinoya beef bowls. For 3 to 4 servings. Recipe by smapkayo cookpad.japan Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) My son loves Yoshinoya and used to go there a lot. (One reason is that we have one really close to our house...) I thought I could make it at home using cheap cuts of beef, and after several tries I got to this recipe When I finally got it right, so here it is! You start by making the caramel. The caramel doesn't have to be dark brown, just as long as it has some color. You don't have to add garlic, but ginger is essential or it won't taste right. A dash of white wine is the secret to Yoshinoya beef bowls. For 3 to 4 servings. Recipe by smapkayo cookpad.japan Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.) Skim off all the scum diligently while you simmer the beef with the seasonings. You can use water + 1/2 teaspoon dashi stock granules for the dashi stock. You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more. There's plenty of sauce, so you can increase the beef to 500 g if you like. For 2 servings. Recipe by *Anna* cookpad.japan Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.) Skim off all the scum diligently while you simmer the beef with the seasonings. You can use water + 1/2 teaspoon dashi stock granules for the dashi stock. You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more. There's plenty of sauce, so you can increase the beef to 500 g if you like. For 2 servings. Recipe by *Anna* cookpad.japan Our Family's Delicious Gyodon Beef Rice Bowl Our Family's Delicious Gyodon Beef Rice Bowl This started out with a recipe for inarizushi tofu skins. I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients... This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced. If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka cookpad.japan Our Family's Delicious Gyodon Beef Rice Bowl Our Family's Delicious Gyodon Beef Rice Bowl This started out with a recipe for inarizushi tofu skins. I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients... This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced. If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka cookpad.japan Easy Beef Rice Bowl (Gyudon) Easy Beef Rice Bowl (Gyudon) You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time. You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku cookpad.japan Easy Beef Rice Bowl (Gyudon) Easy Beef Rice Bowl (Gyudon) You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time. You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku cookpad.japan Beef Bowl (Gyudon) Beef Bowl (Gyudon) Beef bowl (Gyudon) is very popular, especially among young men. Savoury and juicy sliced beef served over freshly cooked rice. This recipe is created to make the taste as close as possible to that of Yoshinoya, the most famous Gyudon shop in Japan. #gyudon #yoshinoya #simmer #donburi Mogco Tokyo Beef Bowl (Gyudon) Beef Bowl (Gyudon) Beef bowl (Gyudon) is very popular, especially among young men. Savoury and juicy sliced beef served over freshly cooked rice. This recipe is created to make the taste as close as possible to that of Yoshinoya, the most famous Gyudon shop in Japan. #gyudon #yoshinoya #simmer #donburi Mogco Tokyo Umami-Rich Beef Bowl with Shio-Koji Umami-Rich Beef Bowl with Shio-Koji When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko cookpad.japan Umami-Rich Beef Bowl with Shio-Koji Umami-Rich Beef Bowl with Shio-Koji When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko cookpad.japan Gyudon beef - Yoshinoya wannabe Gyudon beef - Yoshinoya wannabe I’m pregnant and i’m craving for Yoshinoya. The problem is there is no yoshinoya in this country. A japanese friend of mine suggested using sukiyaki sauce for a simpler way since it already has some sake, and mirin. You might not agree with the brands i used here but hey this girl gotta eat. And this lockdown isnt helping. ———— ### I’m indonesian. I live in France. I don’t like cooking but someone’s gotta do it, ugh. Most of what i cook has some indonesian touch to it, feel free to change them. Enjoy my lazy recipe. ### lazymommywholikesspicy Gyudon beef - Yoshinoya wannabe Gyudon beef - Yoshinoya wannabe I’m pregnant and i’m craving for Yoshinoya. The problem is there is no yoshinoya in this country. A japanese friend of mine suggested using sukiyaki sauce for a simpler way since it already has some sake, and mirin. You might not agree with the brands i used here but hey this girl gotta eat. And this lockdown isnt helping. ———— ### I’m indonesian. I live in France. I don’t like cooking but someone’s gotta do it, ugh. Most of what i cook has some indonesian touch to it, feel free to change them. Enjoy my lazy recipe. ### lazymommywholikesspicy Yanagawa-Style Beef Yanagawa-Style Beef Loaches prepared Yanagawa-style are not my bag, so I used beef instead. Beef and burdock root complement each other well. Once you add the meat, just turn it over until it cooks through. Recipe by meron cookpad.japan Yanagawa-Style Beef Yanagawa-Style Beef Loaches prepared Yanagawa-style are not my bag, so I used beef instead. Beef and burdock root complement each other well. Once you add the meat, just turn it over until it cooks through. 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