Yoshinoya Gyudon Dupe
I fell in love with Japanese food and culture early on, long before I ever set foot in Japan. Then, back in 2017, when I finally made my first trip, it was everything I dreamed of and more. From the highest quality sushi counters to bowls of ramen and crispy tonkatsu cutlets, every bite felt
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Thinly Sliced Beef
- 1 White Onion
- 1/2 tbsp Grated Ginger
- 1/2 tbsp Oil
- White Rice
- 1 cup Hot Water
- 1 tbsp Hondashi Powder
- 1 tbsp Soy Sauce
- 1 tbsp Ponzu
- 1 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Sugar
- Pickled Ginger
- Togarashi
Instructions
- 1
Prep:
- 2
Cook white rice so it’s hot and ready for serving
- 3
Cut the onion in half along the grain, then slice into strips along the grain (pole to pole). Cutting this way keeps more of the cell walls intact, so the onions hold their shape better when simmered. Then grate a small piece of ginger
- 4
Make the Sauce:
- 5
In a small mixing bowl or container, combine hot water with hondashi powder, soy sauce, ponzu, mirin, sake, and sugar. Stir well until the hondashi and sugar are fully dissolved
- 6
Put Everything Together:
- 7
In a pan over medium heat, add 1/2 tbsp oil. Add the sliced onions and gently sauté for 1–2 minutes, until they are slightly softened. Stir in the grated ginger and cook for another 1 minute
- 8
Pour in the sauce, bring to a boil, then reduce the heat to low and cover. Let simmer until the onions are tender, about 5 minutes
- 9
Add the thinly sliced beef, cover again, and simmer until the beef is cooked through. Gently separate the slices as they cook. Use a fine mesh strainer to skim off any impurities or foam that rise to the surface
- 10
Serve:
- 11
Add white rice to a serving bowl. Spoon beef, onions, and plenty of sauce over the rice. Garnish with pickled red ginger and a sprinkle of togarashi. Enjoy!
- 12
Enjoy immediately while hot.