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Yoshinoya Beef Bowl Recipe

Posted on08 January 2021
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

2 Servings

• ½ onion
• 1 green onion/scallion
• ½ cup dashi (1/2 cup = 120 ml)
• 1 Tbsp sake
• 2 Tbsp mirin
• 1 Tbsp sugar
• 2 Tbsp soy sauce
• 340g thinly sliced beef/pork
• 2 Tbsp pickled red ginger

1) Gather all the ingredients
2) Cut the onion into thinly slices and chop the green onion. Set aside
3) Heat a large frying pan over medium-high heat and add 1/2 cup (120 ml) dashi, 1 Tbsp. sake, 1 Tbsp. sugar, 2 Tbsp. mirin, and 2 Tbsp. soy sauce
4) Cover the lid and bring the sauce to boil. Once the sauce is boiling, add the sliced onions and spread them out. Cover to cook until tender (if you don’t cover, the sauce will evaporate, so make sure you cover the lid)
5) When the onion is tender, add the beef and cook until no longer pink. Skim the foam or fat with a fine-mesh sieve
6) Serve the meat and sauce over steamed rice
7) Top with chopped green onion and pickled red ginger. If you like to add an egg, serve with Onsen Tamago. Alternatively, you can pour beaten egg over the meat when it’s almost finished cooking in the pan


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