Yoshinoya Beef Bowl Recipe 455 Food

YOSHINOYA BEEF BOWL (GYUDON) RECIPE

Steps:

• Place dashi, soy sauce, sugar, mirin and sake in a pan.
• Place over medium heat and bring to a simmer.
• Add onion slices. Simmer for 3 - 4 minutes.
• Add beef. Simmer for 3 - 4 minutes.
• Place hot cooked steamed rice in 4 deep serving bowls.
• Spoon beef mixture over top of rice.
• Place some red ginger on the top, to serve.

YOSHINOYA BEEF BOWL (GYUDON)

Steps:

• Gather all the ingredients.
• If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
• Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
• Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
• Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
• When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
• Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
• Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).

YOSHINOYA BEEF BOWL RECIPE - (4.5/5)

Steps:

• Bring beef broth, soy sauce, mirin and sugar to a boil in a saucepan. Reduce heat to medium and add onions. Cook until onions are tender, about 5 minutes. Add beef slices into the broth and cook until just barely done, about 1-2 minutes. Serve over white rice. Tip: to slice beef or chicken thin, place into the freezer until nearly frozen, then cut. Chicken version: substitute 1lb chicken breast for beef, use chicken broth instead of beef broth

YOSHINOYA BEEF BOWL

Steps:

• 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.

GYUDON (JAPANESE BEEF BOWL)

Steps:

• Combine water, soy sauce, Chinese cooking wine and sugar.
• Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
• Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
• Add the marinade beef and stir-fry until it is cooked about 3 minutes.
• Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
• Add beaten egg in the wok and cover for 2 minutes.
• Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.

YOSHINOYA STYLE TERIYAKI CHICKEN AND VEGETABLE BOWL

Steps:

• Cook rice according to directions.
• Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few 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, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
• Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.

YOSHINOYA STYLE BEEF WITH VEGETABLES RICE BOWL

Steps:

• 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.