Easy to Remember, Delicious Yoshinoya-Style Beef Rice Bowl
You need 2 tablespoons each of all the seasoning ingredients so it's super-easy to remember! I'm quite proud of this recipe. My husband wouldn't stop raving about how delicious it was when I made it for him!
＊ Grated ginger (or pre-grated ginger from a tube)
about 5 cm or 1 teaspoon
Cut the onion in half and then into 5 mm wide slices. If the slices of beef are on the larger side, cut the onion into slightly larger slices as well to match.
Add the ＊ ingredients to a pan, and bring to a boil.
Add the onion and simmer for 1-2 minutes.
Add the beef.
When it comes to a boil again, skim off the scum, put a lid on and simmer over medium heat for about 10 minutes, and it's done.
Story Behind this Recipe
My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.)
Skim off all the scum diligently while you simmer the beef with the seasonings. You can use water + 1/2 teaspoon dashi stock granules for the dashi stock. You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more. There's plenty of sauce, so you can increase the beef to 500 g if you like.