Yoshinoya Beef Bowl Recipes

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

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.

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.