Yoshinoya-Style Beef Bowl

Name: Yoshinoya-Style Beef Bowl
Yield: 3 servings
Cuisine: American
Ingredients: 400 ml Hot water; 300 grams Beef brisket or belly (very thinly sliced); 1 Onion; 1 large piece Ginger; 2 tbsp Soy sauce; 2 tbsp Usukuchi soy sauce; 3 tbsp Sake; 3 tbsp Sugar; 1 Salt; 2 tsp Dashi stock granules

cookpad.japan @cookpad_jp

I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself...

The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce.
Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam

cookpad.japan @cookpad_jp

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Ingredients

3 servings

400 mlHot water
300 gramsBeef brisket or belly (very thinly sliced)
1Onion
1 largepiece Ginger
2 tbspSoy sauce
2 tbspUsukuchi soy sauce
3 tbspSake
3 tbspSugar
1Salt
2 tspDashi stock granules

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Steps

1

Put the hot water, dashi stock granules and sliced onion in a pot and simmer until the onion is softened.
2

Add the sake, sugar, salt and both soy sauces as well as the thinly sliced beef. Mix and put a lid on.
3

After simmering for 10 minutes over medium heat, add the grated ginger.
4

Simmer for another minute, then taste and adjust the amount of sugar and soy sauce if needed. Then just spoon over hot rice.
5

Tip: You can peel ginger very cleanly by soaking it in water and scrape with a spoon.