Yakiniku Bowl (Japanese BBQ Beef Bowl)

Steps

1. 1

   In a small bowl, whisk together the soy sauce, mirin, sesame oil, minced garlic, grated ginger, sugar, ketchup, and white pepper until the sugar is mostly dissolved and the sauce is smooth. Set the sauce aside.

2. 2

   Heat a large skillet or frying pan over medium-high heat. Add a small drizzle of neutral oil and swirl to coat the pan.

3. 3

   Add the thinly sliced beef in a single layer, working in batches if necessary so the meat sears rather than steams. Quickly sear until browned on both sides and fully cooked, then transfer the beef to a plate and set aside.

4. 4

   Pour the prepared sauce into the same pan. Simmer for about 1 minute, stirring and scraping up any browned bits, until the sauce is slightly thickened and fragrant.

   Start 1-minute timer
5. 5

   Return the cooked beef and any accumulated juices to the pan. Toss for about 30 seconds, turning the slices until the sauce clings to every piece.

   Start 30-second timer
6. 6

   Divide the hot cooked rice between two bowls. Spoon the sauced beef over the rice.

7. 7

   Garnish with sliced scallions and, if desired, add an egg yolk. For extra smoky flavor, briefly char the finished beef with a blowtorch before serving, using caution and a heat-safe bowl.