What is the best cut of beef to use for a Yoshinoya-style gyudon beef bowl?!
Answers: Sirloin is nothing like what they use at Yoshinoya. I would like to know what cut they use and how they cut it so thin.
short plate and probably a meat slicer
The short plate is located directly below the primal rib on a side of beef; it accounts for approximately 9% of the overall weight of the carcass. The short plate contains rib bones and cartilage and produces the short ribs and skirt steak. Short ribs are meaty, yet high in connective tissue, and are best when braised. Skirt steak is often marinated and grilled as fajitas. Other, less meaty portions of the short plate are trimmed and ground.
It should be the same so long as you double cook it correctly.
I ama former chef from Canada and worked for a hotel chain back in the 1980's and had a stint at the Imperial in Tokyo, I would use a boneless prime rib for the fat and tenderness and it has the right texture, unforunatly a Kobe one would be best but American Kobe is very expensive, either buy a piece a slightly freeze it so you can cut it thin just like with sukuyaki.
Lay them on a piece of saran wrap like they do for Shabu-Shabu, a light marinate or flavouring before cooking for the bowl is nice, or a light seasoning and make your sauce the focal point with the seasoning, I alway have a bottle of japanese 7 pepper at hand.