This rice bowl dish is very quick and easy for me to prepare because I almost always have a bottle of my family’s ‘Yakiniku’ Sauce in the fridge. If you have a store-bought ‘Yakiniku’ Sauce, you can use it. If you don’t have it, don’t give up. I have included a simple alternative sauce in this recipe. Today I seasoned the Rice into Sushi Rice. This is a very filling and comforting dish, that is perfect for my lunch.


1 Serving


1 serving (*about 240g) Cooked Short Grain Rice *should be HOT
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt *slightly less than 1/4 teaspoon

1 Egg
Salt & White Pepper
Oil for cooking Egg
120g thinly sliced Beef Steak
1 tablespoon ‘Yakiniku’ Sauce *OR use the sauce below
1 leaf Iceberg Lettuce *thinly sliced
Spring Onion *finely chopped

‘Yakiniku’ Sauce
1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
1/2 teaspoon grated Ginger
1/2 teaspoon grated Garlic
1 teaspoon Toasted Sesame Seeds
Chilli Flakes as required *optional

  1. Place HOT cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the HOT Rice. Mix well, then set aside.
  2. Combine all the ‘Yakiniku’ Sauce ingredients in a small bowl.
  3. Whisk Egg in a small bowl and lightly season with Salt & White Pepper. Heat a small amount of Oil in a small frying pan, and cook Egg into small pieces.
  4. Thinly slice Lettuce, arrange it over the Rice, and arrange Egg over the Lettuce.
  5. Add extra Oil to the small pan, cook thinly sliced Beef, add the ‘Yakiniku’ Sauce, and cook until the sauce is thickened. Arrange the Beef on top.
  6. Add some finely chopped Spring Onion and enjoy.