Start by placing your thinly sliced beef in a mixing bowl. Combine miso paste, soy sauce, mirin, sake, sesame oil, sugar, garlic, and grated ginger in another bowl until it forms a smooth marinade. Pour over the beef, mix well, and let it marinate for at least 30 minutes. For deeper flavor, marinate up to 4 hours in the fridge.

While the beef is marinating, rinse your Japanese short-grain rice under cold water until the water runs clear. This removes excess starch and prevents a gummy texture. Cook the rice in your rice cooker or pot with water. If using a pot, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Let it rest for 10 minutes before fluffing.

Thinly slice your young ginger (use a vegetable peeler or mandoline if needed). Bring rice vinegar, sugar, and salt to a simmer in a small saucepan, then pour over the ginger slices in a clean jar. Let it sit for at least 20 minutes; longer if you want stronger flavor. Add a slice of beet if you want that signature pink hue.

Heat a non-stick skillet or cast iron pan over medium-high heat. Add a drizzle of sesame oil. Cook the marinated beef in batches to avoid overcrowding the pan. Let it sear and caramelize slightly — this adds to the depth and umami reminiscent of yoshinoya beef bowl flavors.

Divide the cooked rice among four bowls. Layer the caramelized miso beef on top. Garnish generously with pickled ginger, green onions, sesame seeds, and nori strips. Add a soft-boiled egg or onsen tamago if you're feeling extra. Sprinkle a dash of shichimi togarashi for some heat.