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.
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.
Love that, Moe!! I need to try this recipe with sticky rice sometime – it sounds delicious. :)
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.
I totally know what you mean by “crimpled beef” – it’s hard to replicate, but I’m so glad you enjoyed the recipe regardless!
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!!
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!
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!
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.
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.
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!
LOVE to hear this, Zaina!! So glad it was a hit!
Made this today. It was easy and tasted great. Thanks!
So glad you loved it, Camille!
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.
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.
Woo! So happy to hear that Chrissy!!
This took me back to 11 years ago when I was in Japan.My absolute favorite dish.
I made this tonight for my father in law’s birthday, since Yoahinoya is one of his favorite foods
Everyone 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! ????
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
Good stuff :) i wish i could cut the meat thinner, but it was good as can be – YUM! Definitely will try it again ?