Remember that time I got paid to spend the entire summer in Japan in college (Camp Adventure, woot!) and gained like, 15lbs from drinking too much Peach Chu-Hi and eating WAY too many gyoza? I do.
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. OH YES!
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 I returned at the end of that summer, and vowed to recreate the dish I loved so much at home so I could have it anytime I wanted. Using only 6 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.
This is mirin, by the way. It’s a Japanese cooking wine that you can get at any grocery store these days.
After the liquid is boiling, add in sliced onions.
Let them cook until they’re tender, about 5 minutes.
Finally, add in very thinly sliced beef loin. I’ve had my butcher do the slicing for me before, otherwise just pop the beef into the freezer until it hardens, then slice it. Unlike my thighs that summer, the thinner the better!
Since the beef is sliced so thin, it literally takes a minute 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 sauce, and you are set my friend!
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Copycat Yoshinoya Beef Bowls
Description
Copycat Yoshinoya Beef Bowls taste just like the popular fast food beef bowl recipe from Japan!
Ingredients
- 1-1/3 cup beef broth
- 5 Tablespoons soy sauce or gluten-free tamari (dish will not be GF if using soy sauce)
- 3 Tablespoons mirin
- 2 Tablespoons sugar
- 1 yellow onion, sliced
- 1lb beef, sliced very thin (I used top sirloin)
- white rice
Directions
- 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.
Notes
- 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
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The sauce in this dish is so delicate. Neither salty, nor sweet – it is just right. Umami? 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.
Don’t fear, beef haters, this recipe tastes awesome made with chicken broth instead of beef broth, and using sliced chicken breast instead of beef. Throw some broccoli or edamame in there, and you’ll be in Heaven!
Ugh, now I kind of want to read Memoirs for a Geisha. My copy is completely tattered from reading it nearly 5 dozen times after I returned home from Japan at the end of that summer. It’s funny how you can build such a strong connection with a place in such a short amount of time. I could easily move there tomorrow and call it home!
moe gonzalez 12.08.2022
I have made this twice now and it is a hit, it reminds me of being in Japan and also some friend here in the U.S before they moved back to Japan. I tend to add a little more onions and make sticky rice instead so that the broth seeps into the rice.
Kristin 12.12.2022
Love that, Moe!! I need to try this recipe with sticky rice sometime – it sounds delicious. :)
Will 08.08.2022
I tried this a couple of times with different cuts of beef from 99 Ranch and I couldn’t get the “fast food” style at Yoshinoya. The meat always had a more smooth texture rather than “delicate, crimpled beef strip” feeling I get from the restaurant. The most similar texture that I could easily get was from Steak-Umms. They also have a Yoshinoya recipe, but it looks slightly more Americanized (e.g. no mirin, adds garlic, makes soy sauce optional). I prefer the mirin+soy sauce version.
Kristin 08.12.2022
I totally know what you mean by “crimpled beef” – it’s hard to replicate, but I’m so glad you enjoyed the recipe regardless!
Melanie M 01.15.2022
I made this tonight for my dad’s 77th birthday because he loves Yoshinoya beef bowls (he went to college in Japan) and all the Yoshinoya’s that used to be near us in San Diego are gone now. He loved this and thought it tasted just like the one at the restaurant! :) I used pre-sliced (thin) short plate cut beef from H Mart (a Korean market) because I read somewhere that is what Yoshinoya uses and it was PERFECT! We also got some of the red pickled ginger from the Japanese market because he loves that on his bowls too. The whole thing was SO GOOD AND SO EASY! Thank you!!
Kristin 01.18.2022
Oh my gosh, that warms my heart!!! So thoughtful of you to make for your dad, and I’m SO HAPPY he loved it!!! Seriously made my day. Thank you so much for your feedback and recipe rating!
Njia 11.12.2021
I used to go to a Yoshinoya in San Diego for 10 years. I moved to the South about 8 years ago and have been yearning for a “bowl” for a while. I finally decided to try and make my own.This recipe absolutely nailed it for me. I was not able to duplicate the ribbon-thin slices of beef at home, but I used the smaller side of a T-Bone and was absolutely blown away at how it absorbed the savory-sweet flavor of the sauce!The recipe was quick, easy, and will ABSOLUTELY become a lunchtime favorite!
Randy Beloff 08.19.2021
I tried this recipe. In my opinion, you almost nailed it. My modifications were small. One tablespoon less sugar and add one tablespoon of “Better Then Bullion” Roast Beef. Oh yeah, I doubled the onions. I love the sauce and onions.
I found prepackaged shaved beef in my local Target meat section.
Very simple, quick Yoshinoya at home that tastes fabulous.
Will 08.08.2022
Wow. I have the exact same three mods and similar meat choice. Original recipe seemed a little sweet to me, I love better than bouillon beef, and i like those yoshinoya onions. Use pre-sliced frozen beef from local Ralphs grocery store.
Zaina 06.21.2021
Holy cow this was the easiest thing I have ever made! Also my husband was a huge yoshinoya fan and I say “was” because he prefers this now!! So good will be added to our rotation thank you for giving us this!
Kristin 06.22.2021
LOVE to hear this, Zaina!! So glad it was a hit!
camillemariemayers5463@gmail.com 04.21.2021
Made this today. It was easy and tasted great. Thanks!
Kristin 04.22.2021
So glad you loved it, Camille!
Candy 03.27.2021
Loved this recipe! I lived in Southern California close to a Yoshinoya and was a favorite of ours. Thank you for sharing your delicious recipe with us.
Chrissy 01.24.2021
You totally nailed this recipe! While I’ve never been to Japan, I lived in Southern California before moving to N.W. Iowa many years ago! Yoshinoya was speckled over a few neighborhoods that I lived in, and it was always so good.
Kristin 01.25.2021
Woo! So happy to hear that Chrissy!!
Yolisa 12.22.2020
This took me back to 11 years ago when I was in Japan.My absolute favorite dish.
Mrs B. 11.06.2020
I made this tonight for my father in law’s birthday, since Yoahinoya is one of his favorite foodsEveryone loved it! They all said it tasted like the original one. I couldn’t find mirin sauce, but read online that rice vinegar is a good substitute. Thank you for the recipe! ????
Emma Williams 07.15.2020
OMG, we loved Yoshinoya when we were in Japan. Thank you for sharing this recipe. We found one in San Diego and it brought back so many amazing memories. I will be trying this recipe today my 11 year old daughter is begging me
Lineti 06.25.2020
Good stuff :) i wish i could cut the meat thinner, but it was good as can be – YUM! Definitely will try it again ?
Lina 05.29.2020
What kind of soy sauce you use
Kristin 05.29.2020
Kikkomen!
Paul King 03.15.2020
I really enjoyed this. It brought back memories of the “Beef Bowl” on Colfax in Denver – but nostalgia was not the only seasoning (my wife also enjoyed it, and she never went to the Beef Bowl). A few additional options: sprinkle fresh cilantro or scallions on top, add a bit of zip with “Japanese 7-Spice” (provided at the aforementioned restaurant).
Jacque 03.06.2020
I was addicted to these bowls when a franchise existed in Denver. I found your recipe in 1914 and it has been a staple in our house since then, So easy and delicious. Thank you.
Jennifer 09.02.2019
We miss Japan. Lived there for 6 years in Yokosuka, now stuck in Vicenza, Italy. Hopefully we will get to return to Japan in the near future.
Meredith 07.26.2019
I was stationed in Japan for 3 yrs and this was my husband and i’s Favorite go to place for date night and I can’t wait to try your recipe and see how close we get it…
Lina 05.29.2020
What kind of soy sauce u use
KK "Tony" Pang 07.15.2019
Wonderful post.
I am a retired professional chef. I recall my time in Japan, which I visited often. I had the rare opportunity to apprentice in a family-owned, for generations, gyu-don shop. I was taught the family recipe. The secret is in the beef broth — combination of bones simmered 24 hrs. In the version I was taught, plum wine vinegar was used as well as a hint of ginger. Inherent to the broth’s flavour was the marbled beef that was employed — it was the layer of beef fat that provided the final umami (and lest one’s reaction is “healthy eating” I say “walk more, exercise more.”
One final note. In 1975, when I was studying in Denver, the Yoshinoya there served the gyu-don in ceramic bowls. I guess times have changed.
Keyser Soze' 07.09.2019
F’ing SPOT ON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’ve made this once and the gf LOVED it (she’s the Yoshinoya expert). Then I made it a week later for the sons/inlaws & they thought it was EXACT!!!!!!!!!!
YOU F-ING ROCK for posting this recipe……..too much love to say!
Kristin 07.10.2019
Woohoo!! So glad it past the second test – thanks again, Keyser!