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.
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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.
What kind of soy sauce you use
Kikkomen!
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).
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.
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.
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…
What kind of soy sauce u use
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.
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!
Woohoo!! So glad it past the second test – thanks again, Keyser!
My gf LOVES Yoshinoya & we go there when @ Six Flags or Vega$ (not anymore unfortunately….gone) and I stumbled upon this recipe while searching for locations (going to Vega$ soon) & I made it for dinner that night. She said it DOES taste like Yoshinoya!
THANK YOU for posting this otherwise we woulda never had it again unless going to Six Flags (which is ok…both ways). Gonna make it again when her son returns from vaca (he like Yoshinoya too!)
THX AGAIN!!!!!!!!!!!!!!
So, so happy to hear this story, Keyser! Thanks for your feedback and recipe review!
Grew up in Denver Colorado and those fast food restaurants was our favorite place to go. You’ve got to make to appreciate. Thank you
Thank you! This is one meal we missed when we moved from California.
I made this. I bought super thin meat. I couldn’t have cut it thinner myself. However it felt tough when I was done. Tougher than yoshinoya. So I threw it in the pressure cooker on high for additional 20 min and it was amazing. Perfection. Maybe I’ll do 30min next time. Maybe I’ll take out all or part of the onions before I cook the meat so they don’t get pressure cooked. Thanks for the recipe.
We just came back from China and ate yoshinoya beef bowl all over the place. My 7 year old was heart broken that we couldn’t get it New Zealand. I made your copycat recipe and he gave it a 10 out of 10 compared to the original. Thanks
I spent two years in japan and all i want is beef bowl and cocos ichibanya curry thanks so much for this recipe any chance you know a recipe to make coco’s?
Darn it, unfortunately I don’t! I never had it during my time over there!
We buy chicken breaks and pound it flat. We place in flour, then egg wash and then into panko bread crumbs. We fry ours in olive oil. You can get curry at the local grocery store or the commissary. It’s in a box. We add carrots and potatoes to our curry sauce and pour over the chicken and sticky rice. Very easy to make.