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Beef Yoshinoya Beef Bowl Method?

post #1 of 14
Thread Starter 

The Midwest is nice but sometimes I really miss Yoshinoya.  I've never really thought about trying to do it myself but I'm wondering if anyone knew how to make beef the Yoshinoya way?

post #2 of 14

I've never heard of Yoshinoya. The menu on the website is interesting. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 14

For years, Yoshinoya was my daily food. Inexpensive, decent and healthier than the alternative when working at night (the alternative was Carls Jr).  I would alternate their chicken teryaki bowl with the beef bowl. Given the thinness of their beef slices my guess is they probably freeze it then slice it while frozen. Other than that, you can find copycat recipes online, for example: http://iowagirleats.com/2011/11/21/japanese-fast-food-at-home/

post #4 of 14
Thread Starter 

The cut of beef they use is interesting isn't it?  There's a lot of connective tissue it seems.  It wouldn't be "right" without the correct cheapest cut of beef.

post #5 of 14
Quote:
Originally Posted by kuan View Post
 

The cut of beef they use is interesting isn't it?  There's a lot of connective tissue it seems.  It wouldn't be "right" without the correct cheapest cut of beef.

Agreed. Part of the fun is you never know if you're biting into an onion slice or a piece of beef fat or connective tissue. 

 

So do you know which cut it is they're using? Chuck?

post #6 of 14
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

Agreed. Part of the fun is you never know if you're biting into an onion slice or a piece of beef fat or connective tissue. 

 

So do you know which cut it is they're using? Chuck?

 

I have no idea.  It's been such a long time since I've seen it I can't even guess.

post #7 of 14
Do you think they pressure cook it? Then par-freeze for cutting maybe.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 14
Thread Starter 

I'm pretty sure it comes pre cooked.  There's no way any fast food joint cooks anything except for french fries and rice these days.

 

Unless of course it's El Pollo Loco.  That's one of the other fast food joints I love and miss as well.

post #9 of 14

Well you've inspired me, tonight I made the Yoshinoya beef bowl. I used grassfed chuck, I'm afraid it's going to be a little tough (just from tasting, we haven't had dinner yet). Otherwise the taste seems pretty close. I'm serving it with brown rice and pan steamed bok choy. 

post #10 of 14
Quote:
Originally Posted by kuan View Post
 

The Midwest is nice but sometimes I really miss Yoshinoya.  I've never really thought about trying to do it myself but I'm wondering if anyone knew how to make beef the Yoshinoya way?


The one closest to me changed over to a similar/copycat establishment - only more pricey. I have seen copycat recipes on the web.  You might try your own version making a Faux Pho (cutting down on the broth, subbing the noodles for rice, or using chicken or shrimp.) Here's an idea to play with...

 

Faux Pho:

http://www.bonappetit.com/recipe/faux-pho

 

Speaking of Pho, there's a restaurant here in California, in the shopping Mall, called 9021Pho.  Interesting menu:

http://9021pho.com/menu

post #11 of 14
Quote:
Originally Posted by French Fries View Post
 

For years, Yoshinoya was my daily food. Inexpensive, decent and healthier than the alternative when working at night (the alternative was Carls Jr).  I would alternate their chicken teryaki bowl with the beef bowl. Given the thinness of their beef slices my guess is they probably freeze it then slice it while frozen. Other than that, you can find copycat recipes online, for example: http://iowagirleats.com/2011/11/21/japanese-fast-food-at-home/

 

I wonder about the technique at that copycat site. I'd be tempted to saute/stir fry the onion, reserve. season stir fry some thin sliced roasting beef, not a tender lean cut. Add beef stock, soy, mirin, season as needed. Simmer until tender, probably not too long with the beef that thin, then move on from there, returning the onions and such. Seems getting the collagen from the beef to tenderize and add to the stock would be a good thing. I'm tempted still by my pressure cooker/freezer idea as that would really build a good liquid for the rice bowl and be very tender. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 14
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

Well you've inspired me, tonight I made the Yoshinoya beef bowl. I used grassfed chuck, I'm afraid it's going to be a little tough (just from tasting, we haven't had dinner yet). Otherwise the taste seems pretty close. I'm serving it with brown rice and pan steamed bok choy. 

 

So how did it go?  

post #13 of 14
Quote:
Originally Posted by phatch View Post
 

I'd be tempted to saute/stir fry the onion, reserve. season stir fry some thin sliced roasting beef

I don't think sauteeing or stir-frying either the onion or the beef is the way to go? Admittedly I haven't been to Yoshinoya in ages so I could be wrong, but I don't remember the oninons or the beef tasting like they were caramelized at all. 
 
Quote:
Originally Posted by kuan View Post
 

So how did it go?  

It went ok. Nothing to die for, but I came pretty close IMO. My wife and kids, who've never been to Yoshinoya in their lives, loved it. I thought the onions were spot on, they were probably the highlight of the dish. The beef was ok but a bit tough. Could be that I used chuck. Could be that I didn't simmer it long enough (about 15mn). Could be that it was grass fed. Or a combination of all those things. I think I'd try another cut if I do it again. And maybe grain fed. The sauce was delicious and very reminiscent of Yoshinoya, if not exactly the same, and not as tasty (if memory serves me right). 

 

I attempted to make dashi and I'm not sure I did it right. Well first, I couldn't get bonito flakes so I just put some kombu in water and slowly heat up until it boiled at which point.. it tasted (and looked) like boiling water, with a FAINT trace of seaweed, maybe. 

 

Otherwise I used mirin, sake, soy sauce and sugar. I meant to add some ginger but forgot. 

 

An experiment that I'll have to perfect. 

 

But hey, like my tax guy says, if the wife's happy, then you're happy! :lol:

post #14 of 14

A poor attempt at taking a pic of it while the beef is cooking. I can only take pics with the front cam on my phone. Not easy taking a "selfie" of something that's in front of you. 

 

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