Copycat Yoshinoya Beef Bowls taste just like the popular fast food beef bowl recipe, Gyudon, from Japan!
Remember that time I spent the summer in Japan and gained like, 15lbs from drinking too much Peach Chu-Hi and eating WAY too many gyoza?
Well, there’s something else to blame for all the weight I packed onto my short little frame in 3 short months — Yoshinoya Beef Bowls.
Yoshinoya is a fast-casual restaurant chain in Japan that’s famous for its beef bowls containing white rice and piles of thinly shaven, tender beef on top. Sounds weird – taste AMAZING.
(source)
They’re pretty much everywhere and you can get in and out in under 15 minutes, making it ideal for stopping in for a quick lunch, bite after work, nosh after the bars…
I was incredibly Japan-sick after returning home at the end of that summer, and simply had to recreate the beef bowls at home.
Calling for just six low-fuss ingredients, I think I got pretty close!
Start by bringing beef broth, soy sauce or gluten-free Tamari, mirin, and a little sugar to a boil.
Mirin is a Japanese cooking wine that you can get at any grocery store these days.
After the liquid comes to a boil, add thinly sliced onions, turn the heat down to medium, then simmer until tender, about 5 minutes.
Finally, add very thinly sliced beef loin. I’ve had my butcher do the slicing for me before, otherwise pop the beef into the freezer until it slightly hardens then slice it.
The thinner the better!
Since the beef is sliced so thin, it takes just a minute or two to cook in the hot broth. It’s kind of like Pho in this way.
Pile the tender beef and onion slices over fluffy white rice, drizzle with some of the broth, and you’re set!
The sauce in this dish is so delicate. Neither salty, nor sweet — it’s just right.
Mixed with the melt-in-your-mouth beef and onions, I am sent straight back to the counter at my local Yoshinoya with just one bite.
Copycat Yoshinoya Beef Bowls
Ingredients
- 1-1/3 cups beef broth
- 5 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not GF
- 3 Tablespoons mirin
- 2 Tablespoons granulated sugar
- 1 small yellow onion, cut in half then very thinly sliced
- 1 lb top sirloin steak, sliced very thin against the grain
- cooked white rice, for serving
Directions
- Bring the beef broth, Tamari or soy sauce, mirin, and sugar to a boil in a medium-size saucepan. Reduce the heat to medium then add the onions and simmer until tender, about 5 minutes.
- Add the beef slices into the hot broth then simmer until just barely cooked through, 1-2 minutes. Scoop the onions and beef over cooked white rice then drizzle with the cooking liquid and serve.
Notes
- Tip: to slice the beef very thinly, place the steak into the freezer for 20-30 minutes first.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made with sodium free beef broth and coconut aminios for low sodium . Also used zero sodium gluten free ramen noodles. Used sliced across the grain chuck roast. Wow was this tasty. Great recipe. Thank you.
So glad you enjoyed, Lawrence! Thank you so much for your feedback and recipe rating!
This is amazing! I live in Alabama now and there’s nothing remotely similar here. This recipe tastes exactly like Yoshinoya. Thank you so much!
I’m SO happy to hear this, VZ! Thank you so much for your feedback – I’m so glad you enjoyed. :)
I’ve made this for years now. I add as much sake as I do mirin. I add two cloves fresh garlic and equivalent amount of ginger to the sauce. I bring to a boil adding the beef and onions a few minutes before it starts boiling. (195) degrees or so. (boil is 212 f ) Boil for a few minutes. Simmer in low, low heat for 20 minutes. (covered) when I remember and make it for me, I add a 1/2 spoon of hondashi adds a little deeper flavor. It’s the kitchen, don’t judge !!!!!! kkkkkk
One caveat, don’t start doing shots, you’ll eat too much. kkkkk
I serve with a few finely chopped green onions and red jarred pickled ginger as condiments. ( My interpretation of the recipe.) Everyone should experiment and see what suits their flavor palette.
ko-un o inoru
Tastes nothing like Yoshinoya Beef Bowl. Instructions say simmer onion slices in the broth five minutes – onions were practically raw at that timing. Try twenty minutes. Beef was tender, but tasted mostly of Beef and little flavor using ingredients as listed. Not impressed.
How thick were your onions cut, Dennis? How high or low was your temperature?
then then you’ve obviously cooking it wrong
Thank you so much! I followed your recipe and doubled it for dinner and me and my family absolutely love this dish. Much thanks all the way from Hawaii (:
Oh I love to hear it, Marin!! Thank you so much for your feedback and recipe rating!
guidon is an amazing dish, this is an excellent recipe to come close to duplicating the flavor of the actual beef bowl. the only ingredient that seems missing is sake.
So glad you enjoyed it, Jimm! I use mirin as a replacement for sake in this recipe (I understand they are different, but for this recipe and the amount needed I find it’s perfect!)
Great recipe! Very close to Gyudon… I added HonDashi to get it close to the actual. Added Omurice on top. Yummylishousness! Thank you for sharing this!
I’m so glad you loved it, Larissa!! Thank you so much for your feedback and recipe rating!
Dennis is a hater pay him no mind
I was in the military in Santa Ana California we had a yoshinoya beef bowl about 2 and 1/2 mi off of Base. Needless to say, we ate there five times a week. This is an excellent representation. next please do their Teriyaki chicken bowl
Thanks, Nick, I appreciate it!!
yessss I was in the Marine Corps and stationed there at Tustin as well. 6172 CH-46 Crew Chief, yoshinoya beef bowl was mandatory at least three times a week for me and my roommate!!!
Growing up in So.Cal and moving to Kansas, I got homesick for Yoshinoya. This copycat recipe is better than! I always double my batch and the re-heat is THAT MUCH BETTER!
Oh my gosh, I am THRILLED to hear that, Rebecca! Thank you so much for your feedback!
Thank you for this! I added two additional tbsp of miran and it was perfect!
Fantastic! I’m so glad you loved it, Heather!!
Hi, happy to find this. I, too enjoyed “Yoshinoya beef bowl” living in Colorado and the fast food restaurant there. I do remember them having large pressure cookers to speed things up. Does the beef tenderize like I remember? I am off to get ingredients ! lol
If the beef is sliced very thin against the grain, and is a high quality piece of beef, it will come out very tender!
I’ve made this for a couple of years now since I found your recipe. We don’t have yoshinoya where I stay so this is like you said, copy cat recipe of yoshinoya. Taste exactly like it. My family loves it and I even gave the recipe to my sister in law and she makes it for a big party. Thank you for sharing this recipe. I pour clam chowder over my beef bowl when I’m ready to eat.