Yoshinoya-Style Beef Gyudon
The ultimate Japanese fast-food bowl mastered at home. Paper-thin slices of highly marbled beef and sweet onions are rapidly simmered in an intensely savory, sweet dashi and soy broth, then poured generously over a steaming bowl of white rice.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
- 1/2 lb Paper-thin sliced beef ribeye or chuck
- 1/2 Onion sliced
- 1 cup Dashi stock
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Sugar
- 2 cups Hot cooked white rice
- Beni Shoga pickled red ginger
- 1 Green onion chopped
Build the Sweet Broth: In a medium skillet or wide saucepan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil over medium-high heat.
Simmer the Onions: Add the thinly sliced onions to the boiling broth. Lower the heat slightly and let them simmer for 3 to 4 minutes until they become very soft, sweet, and translucent.
Cook the Beef: Gently add the paper-thin beef slices into the bubbling broth. Use chopsticks to separate the meat so it cooks evenly. Simmer for just 2 to 3 minutes until the beef is fully cooked and absorbs the dark, savory broth. Skim any foam from the surface.
Assemble the Bowl: Scoop the steaming hot white rice into deep serving bowls.
Serve: Use a slotted spoon or tongs to pile the savory beef and sweet onions generously over the rice. Ladle a few spoonfuls of the rich, hot broth directly over the meat so it soaks into the rice below. Garnish with a bright mound of Beni Shoga (pickled ginger) and chopped green onions.
Keyword Beef, Quick, Rice Bowl