Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
Beef
- 1 pound thinly sliced beef (sirloin, ribeye, or look for pre-sliced “shabu shabu” beef at an Asian market)
Onion
- 1 medium yellow onion, sliced thinly
Sauce
- 1 cup dashi (Japanese soup stock)*
- 1/4 cup soy sauce
- 3 tablespoons mirin (sweet rice wine)
- 2 tablespoons sugar
- 1 tablespoon sake (optional, but adds depth)
For Serving
- 4 cups cooked Japanese short-grain rice
- Pickled red ginger (beni shoga), for garnish
*If you can’t find dashi, substitute with beef broth, or use dashi powder mixed with water.
Instructions
1. Prep the Ingredients
- Thinly slice the onion.
- If your beef isn’t pre-sliced, freeze it partially for easier slicing.
2. Make the Sauce
- In a medium saucepan, combine the dashi, soy sauce, mirin, sugar, and sake (if using).
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
3. Cook the Onions
- Reduce heat to a simmer and add the sliced onions to the sauce. Cook for about 5 minutes, or until the onions have softened slightly.
4. Cook the Beef
- Increase the heat to medium-high. Add the beef slices to the pan in a single layer.
- Cook for 1-2 minutes, just until the beef is cooked through but still tender. Don’t overcook, or it will become tough.
5. Assemble the Bowls
- Divide the cooked rice into serving bowls.
- Top the rice generously with the beef and onion mixture. Pour some of the sauce over the top.
6. Garnish and Serve
- Garnish each bowl with pickled red ginger and enjoy immediately!
Tips
Beef Selection: The right cut of beef is key. Thinly sliced beef ensures a quick cook time and the signature Yoshinoya tenderness.
Don’t Crowd the Pan: Cook the beef in batches if necessary to avoid overcrowding, which would cause it to steam rather than sear.
Adjust Sweetness: Taste the sauce before serving and add a bit more sugar if you prefer it sweeter.
Optional Garnishes: Sliced green onions or a sprinkle of sesame seeds make a nice addition.
