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.
Makes
1 Serving
Ingredients
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
Toppings
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
Method
- 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.
- Combine all the ‘Yakiniku’ Sauce ingredients in a small bowl.
- 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.
- Thinly slice Lettuce, arrange it over the Rice, and arrange Egg over the Lettuce.
- 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.
- Add some finely chopped Spring Onion and enjoy.
Comments
Diane T
19/09/2023
Hi
I made your recipe for yakiniku beef. Because I used 300g of beef I doubled the seasoning; but I found the flavors too overpowering. Perhaps I should have kept the seasoning the same as for 120 g of beef?
Hiroko
20/09/2023
Hi Daine. Thank you for trying the recipe. If I cook 300g Beef, I would definitely increase the amount of the sauce, but 2 tablespoons Soy Sauce might be too salty, but I think it depends on the saltiness of the Soy Sauce that is used and also everyone’s preference. I tend to season anything strong if it is for rice bowl. I hope you didn’t waste your food.
N
6/07/2023
I hope this question isn’t too off-topic, but do you have any tips for keeping spring onions fresh after purchasing them? I like the flavor of them a lot, but sometimes it’s difficult to use up the whole bunch before they dry out or rot.
Ash
10/07/2023
Chop.the whole lot up, place in a container lined with paper towel (top and bottom) into the fridge and you might get a bit more life out of them 😊
Hiroko
18/07/2023
Good suggestion, Ash. Thank you. I often chop them up then freeze. Pat dry Spring Onion before chop them up. Then after 30 to 60 minutes, before completely frozen, shake the container, so that chopped Spring Onion won’t stick together.