Copycat Yoshinoya Beef Bowls Recipe

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes



  • 1 pound thinly sliced beef (sirloin, ribeye, or look for pre-sliced “shabu shabu” beef at an Asian market)


  • 1 medium yellow onion, sliced thinly


  • 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.


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!


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.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *