Yoshinoya-Style Beef Bowl (Gyudon)
February 17, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 pound) Thinly Sliced Beef
- (2 cups) Dashi Broth
- (1 (cut in rings)) White Onion
- (4 Tablespoons) Soy Sauce
- (1 oz) Junami Sake
- (3 Tablespoons) Sugar
- (Dash (to taste)) REAL SALT SHAKER - FINE
- (23 grams (Skinned and grated fine)) Ginger
Directions
Step 1
In a large stock pot cook onions in dashi broth for about 5-10 minutes or till soft. Grate the ginger while waiting for onions or after adding in beef.
Step 2
Add the Beef Belly, Soy Sauce, Sake, Sugar, and salt* to the broth. Bring to Medium High heat, cover and cook for 10 minutes.
Step 3
Lower heat to simmer and add in Ginger. After about a minute, taste and adjust flavor to your preference with either more sugar, soy sauce or salt.
Note: Recommend serving: over rice and topping with thinly sliced scallions, and a homemade crispy rice seasoning (leftover rice dried out and crisped in a pan then use a pulse grinder to grind with crushed red pepper).
Dashi Broth
Prep Time: 5 minutes Cook time: 20 minutes Makes: 4 Cups
Ingredients
10 grams Kombu (Dried Kelp)
4 Cups Water
10 Grams Dried Bonito Flakes
Step 1
Cut your Kombu into small pieces no bigger than a half dollar.
Step 2
Place Kombu into the stock pot with 4 cups of room temp water and set on medium low heat. Just before boiling (about 10 minutes), turn off the heat. Then sieve out all the Kombu and put the broth back into the pot.
Step 3
Add Dried Bonito Flakes to the broth and bring to a boil. Once boiling, turn off heat. Let broth rest for 10 minutes with the flakes sinking to the bottom of the pot.
Step 4
Sieve one more final time using a fine sieve to get all the sediment out and then you’ll have your broth.
Brands used in recipe:
