Yakiniku Bowl (Japanese BBQ Beef Bowl)

Ingredients

• 8 oz thinly sliced beef (Ribeye, sirloin, shabu-shabu beef, or thinly sliced hot-pot meat; use a tender cut that cooks quickly.)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 cloves garlic (Minced.)
• 1 tsp fresh ginger (Grated.)
• 1 tsp sugar
• 1 tbsp ketchup (Do not omit; it adds mellow sweetness and flavor to the sauce.)
• 0.25 tsp white pepper
• neutral oil (A little oil or a drizzle, for searing the beef.)
• 2 cup cooked white rice (Hot, for serving; amount estimated for two bowls because the source instructs serving the beef over rice but does not specify a quantity.)
• scallions (For garnish; amount to taste. Estimated as 2 scallions.)
• egg yolk (Optional topping; use a pasteurized egg yolk if serving raw. Estimated as 1 yolk.)

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.

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.

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.

Notes

For best results, use shabu-shabu or other thinly sliced hot-pot beef. If slicing a thicker piece yourself, freeze it for about 1 hour first to make thin slicing easier. The beef and sauce can be meal-prepped and stored separately from the rice; reheat gently to avoid overcooking. Onions, mushrooms, bell peppers, or oyster mushrooms can be stir-fried in the pan as optional additions.

Nutrition per serving

• main
• quick dinner
• Japanese
• beef
• rice bowl
• one-pan
• high-protein
• meal prep