Description
A homemade version of the popular Yoshinoya beef bowl featuring tender, thinly sliced beef simmered in a sweet and savory onion-soy broth, served over steamed rice.
Ingredients
Scale
- 1 lb thinly sliced beef (ribeye or chuck)
- 1 large onion, thinly sliced
- 1 cup dashi broth (or substitute with beef broth)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 tablespoon sake (optional)
- 1 teaspoon grated ginger
- Cooked white rice, for serving
- Pickled ginger (beni shoga), for garnish (optional)
Instructions
- In a saucepan, combine dashi, soy sauce, mirin, sugar, sake, and grated ginger. Bring to a gentle boil over medium heat.
- Add sliced onions and simmer until they are soft and translucent, about 5-7 minutes.
- Add the thinly sliced beef, stirring gently to separate the pieces. Simmer for another 5-7 minutes, or until beef is fully cooked and tender.
- Spoon cooked rice into bowls and top with the beef and onion mixture, along with some of the broth.
- Garnish with pickled ginger if desired, and serve hot.
Notes
- Use shabu-shabu or sukiyaki beef for the most authentic texture.
- You can freeze the beef slightly to make it easier to slice thinly at home.
- Add steamed vegetables (e.g., broccoli or carrots) for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 520
- Sugar: 10g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg