Yoshinoya Style Beef With Vegetables Rice Bowl Recipes

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YOSHINOYA BEEF BOWL (GYUDON)



Yoshinoya Beef Bowl (Gyudon) image

With savory and juicy sliced beef served over steamed rice, this delicious Yoshinoya Beef Bowl (Gyudon) is a keeper for a weeknight meal!

Provided by Namiko Chen

Categories     Main Course

Time 20m

Number Of Ingredients 11

½ onion ((3 oz, 85 g))
1 green onion/scallion
½ cup dashi (Japanese soup stock; click to learn more)
1 Tbsp sake
2 Tbsp mirin
1 Tbsp sugar
2 Tbsp soy sauce
¾ lb thinly sliced beef (chuck or rib eye)
2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
2 servings cooked Japanese short-grain rice
2 onsen tamago ((optional))

Steps:

  • Gather all the ingredients.
  • If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
  • Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
  • Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
  • Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
  • When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
  • Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
  • Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).

Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 766 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 13 g, ServingSize 1 serving

YOSHINOYA BEEF BOWL



Yoshinoya Beef Bowl image

Make and share this Yoshinoya Beef Bowl recipe from Food.com.

Provided by Jess N

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups japanese steamed rice
1 lb thinly sliced beef
1 onion
1 1/3 cups dashi soup
5 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sugar
1 teaspoon sake
1 teaspoon red ginger, for topping

Steps:

  • Cook Japanese rice.
  • Slice onion thinly.
  • Cut beef into bite-sized pieces.
  • Put dashi, soysauce, sugar, mirin, and sake in a pan.
  • Add onion slices in the pot and simmer for a few minutes.
  • Add beef in the pan and simmer for a few minutes.
  • Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
  • Place some benishoga (red ginger) on the top if you would like.

YOSHINOYA BEEF BOWL RECIPE - (4.5/5)



Yoshinoya Beef Bowl Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 1/3 cup beef broth
5 Tablespoons soy sauce
3 Tablespoons mirin
2 Tablespoons sugar
1 yellow onion, sliced
1 pound beef, sliced very thin (I used top sirloin)
white rice

Steps:

  • Bring beef broth, soy sauce, mirin and sugar to a boil in a saucepan. Reduce heat to medium and add onions. Cook until onions are tender, about 5 minutes. Add beef slices into the broth and cook until just barely done, about 1-2 minutes. Serve over white rice. Tip: to slice beef or chicken thin, place into the freezer until nearly frozen, then cut. Chicken version: substitute 1lb chicken breast for beef, use chicken broth instead of beef broth

GYUDON (JAPANESE BEEF RICE BOWL)



Gyudon (Japanese Beef Rice Bowl) image

Thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!

Provided by Namiko Chen

Categories     Main Course

Time 20m

Number Of Ingredients 10

½ onion ((4 oz, 113 g))
1 green onions/scallions
½ lb thinly sliced beef (chuck or rib eye)
½ cup dashi (Japanese soup stock; click to learn more)
1 Tbsp sugar ((adjust according to your preference))
2 Tbsp sake ((substitute with dry sherry or Chinese rice wine; for a non-alcoholic version, use water))
2 Tbsp mirin ((substitute with 2 Tbsp sake/water + 2 tsp sugar))
3 Tbsp soy sauce
2 servings cooked Japanese short-grain rice
pickled red ginger (beni shoga or kizami beni shoga) ((to garnish))

Steps:

  • Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
  • First, thinly slice the onion.
  • Next, cut the green onions diagonally into thin slices.
  • Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
  • In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
  • Next, add the onion slices and spread them throughout the pan, separating the onion layers.
  • Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
  • Cover the pan with a lid and start cooking over medium heat.
  • When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
  • Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
  • In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
  • Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!

Nutrition Facts : Calories 453 kcal, Carbohydrate 41 g, Protein 27 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1072 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

YOSHINOYA STYLE BEEF WITH VEGETABLES RICE BOWL



Yoshinoya Style Beef With Vegetables Rice Bowl image

Yoshinoya, established in 1899, is the largest chain among beef bowl (or gyudon) restaurants and one of the leading fast food chains in Japan. I first had their Beef Bowl in one of their California restaurants and loved it. Cheap, Quick and Yummy.

Provided by Member 610488

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups japanese rice
1 lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible)
1 medium onion
0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
1/4 head cabbage, sliced thinly
pickled ginger, called Beni Shoga (optional)
1 1/3 cups dashi
5 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sugar
1 teaspoon sake
1 teaspoon fresh ginger juice
1 garlic clove, crushed

Steps:

  • Cook rice according to directions.
  • Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes.
  • Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat.
  • Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.

Nutrition Facts : Calories 1536.9, Fat 81.7, SaturatedFat 33.8, Cholesterol 112.4, Sodium 1368.8, Carbohydrate 169.1, Fiber 4.8, Sugar 9.8, Protein 25.7

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