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Remember that fourth dimension I got paid to spend the entire summer in Japan in college (Camp Adventure, woot!) and gained like, 15lbs from drinking likewise much Peach Chu-Hi and eating WAY too many gyoza? I practise.

Well in that location's something else to blame for all the weight I packed onto my short little frame in 3 brusque months – Yoshinoya Beef Bowls. OH YES!

Yoshinoya is a fast-casual restaurant chain in Japan that'southward famous for its beef bowls containing white rice and piles of thinly shaven, tender beef on top. Sounds weird – taste Astonishing.

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They're pretty much everywhere and yous can get in and out in under 15 minutes, making it ideal for stopping in for a quick lunch, seize with teeth after work, nosh later the bars…

I was incredibly Nihon-ill after I returned at the end of that summer, and vowed to recreate the dish I loved then much at home then I could take it anytime I wanted. Using simply half dozen low-fuss ingredients, I think I got pretty close!

Start by bringing beef goop, soy sauce or gluten-gratuitous tamari, mirin, and a little sugar to a boil.

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This is mirin, by the way. It'due south a Japanese cooking wine that you tin can get at whatever grocery store these days.

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After the liquid is boiling, add together in sliced onions.

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Allow them melt until they're tender, about five minutes.

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Finally, add in very thinly sliced beef loin. I've had my butcher exercise the slicing for me before, otherwise just pop the beef into the freezer until information technology hardens, so piece information technology. Dissimilar my thighs that summer, the thinner the better!

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Since the beef is sliced so thin, it literally takes a minute to cook in the hot broth. It's kind of similar Pho in this way.

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Pile the tender beef and onion slices over fluffy white rice, drizzle with some sauce, and you are fix my friend!

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Clarification

Copycat Yoshinoya Beef Bowls sense of taste just similar the pop fast food beefiness bowl recipe from Japan!

Ingredients

Serves 4

  • 1-1/3 cup beef broth
  • 5 Tablespoons soy sauce or gluten-costless tamari (dish will not be GF if using soy sauce)
  • iii Tablespoons mirin
  • 2 Tablespoons sugar
  • 1 yellow onion, sliced
  • 1lb beef, sliced very thin (I used peak sirloin)
  • white rice

Directions

  1. Bring beef goop, soy sauce, mirin and sugar to a boil in a saucepan. Reduce heat to medium and add together onions. Cook until onions are tender, about 5 minutes.
  2. Add together beef slices into the goop and cook until simply barely done, nigh ane-2 minutes. Serve over white rice.

Notes

  • Tip: to slice beefiness or chicken thin, identify into the freezer until nearly frozen, then cut.
  • Chicken version: substitute 1lb chicken breast for beef, employ chicken goop instead of beef broth

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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The sauce in this dish is so delicate. Neither salty, nor sweet – information technology is just right. Umami? Mixed with the cook-in-your-oral fissure beefiness and onions, I am sent directly back to the counter at my local Yoshinoya with just one seize with teeth.

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Don't fear, beef haters, this recipe tastes awesome fabricated with chicken broth instead of beefiness goop, and using sliced craven chest instead of beef. Throw some broccoli or edamame in there, and yous'll be in Heaven!

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Ugh, now I kind of want to read Memoirs for a Geisha. My copy is completely tattered from reading it almost 5 dozen times after I returned home from Nippon at the end of that summer. It'due south funny how you lot tin build such a potent connectedness with a identify in such a short corporeality of time. I could easily move there tomorrow and phone call it home!