Description
Recreate the bold and savory flavors of Yoshinoya’s iconic beef bowls at home with this quick and simple copycat recipe. Featuring tender, thinly sliced beef simmered in a rich, umami-packed sauce, served over steamed white rice and customizable with optional toppings, this comforting Japanese dish is perfect for busy weeknights or casual meals.
Ingredients
Units
Scale
Main Ingredients
- 8 oz thinly sliced ribeye or sirloin beef
- 1 medium yellow onion, thinly sliced into wedges
- 2 cups cooked white rice
Sauce
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp sake
- 1 tbsp sugar
- 1/2 cup dashi stock or beef broth
Optional Toppings
- Pickled ginger
- Sliced green onions
- Raw egg yolk or soft poached egg
Instructions
- Prepare the Ingredients: Slice the beef thinly against the grain for maximum tenderness. Cut the yellow onion into thin wedges. Having all ingredients ready before cooking ensures even and speedy preparation.
- Make the Sauce: In a small bowl, whisk together soy sauce, mirin, sake, sugar, and dashi stock (or beef broth) until the sugar is fully dissolved. Set aside for later use.
- Cook the Onions: Heat a splash of oil in a skillet over medium heat. Sauté the yellow onions until they soften and become translucent, releasing their natural sweetness. This will build the flavor foundation for the dish.
- Add the Beef: Raise the heat to medium-high and add the thinly sliced beef to the pan. Quickly cook it until it just begins to brown while remaining tender. Avoid overcooking to keep the meat juicy.
- Simmer with Sauce: Pour the prepared sauce over the beef and onions, then let everything simmer gently for 5 to 7 minutes. The sauce will reduce slightly and develop a rich, glossy glaze coating the beef.
- Serve Over Rice: Spoon a generous portion of steaming white rice into each bowl. Top with the beef and onion mixture, including plenty of sauce. Garnish with pickled ginger, green onions, or a raw egg yolk if desired.
Notes
- Thinly sliced ribeye or sirloin is ideal for quick cooking and tenderness.
- Sugar is essential to balance the savory and salty notes and create the signature glaze.
- Dashi stock adds authentic Japanese umami depth, but beef or chicken broth can be used as substitutes.
- Cook the beef quickly to prevent toughness and drying out.
- Allow the beef to rest in the sauce off heat for a minute to fully absorb the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg