Yoshinoya-Style Beef Gyudon
Recreate the iconic Japanese fast-food classic at home in minutes. Paper-thin beef and sweet onions are simmered in a savory dashi broth for maximum comfort.
Ingredients
- 200 g Paper-thin beef slices ribeye or chuckn1 large Onion
- sliced into 1/2-inch wedgesn150ml Dashi stockn2 tbsp Soy saucen2 tbsp Mirinn1 tbsp Saken1 tsp Sugarn2 bowls Warm cooked Japanese ricenOptional: Benishoga red pickled ginger
- Shichimi Togarashi
Instructions
- Step 1: In a medium skillet, combine dashi stock, soy sauce, mirin, sake, and sugar.
- Bring the mixture to a boil over medium heat.nStep 2: Add the onion wedges to the skillet.
- Lower heat to a simmer, cover, and cook for 4-5 minutes until the onions are tender and translucent.nStep 3: Add the paper-thin beef slices to the pan, separating the pieces so they don’t clump together.nStep 4: Simmer gently for 3-4 minutes just until the beef is cooked through and tender.
- Skim off any foam or fat that rises to the surface.nStep 5: Ladle the beef, onions, and plenty of the delicious savory broth over large bowls of hot rice.
- Top with a pinch of red pickled ginger.
Notes
“💡 Omotenashi Tip: Use fatty beef slices like short plate or ribeye for that authentic, meltingly tender fast-food texture!”
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