‘Yakiniku’ Sauce is a dipping sauce for Japanese style BBQ, but ‘Yakiniku’ Sauce can be used as a seasoning sauce for many dishes. The other day, I shared my Fried Rice recipe. This is a Takikomigohan recipe. Again, to season the dish, you only need ‘Yakiniku’ Sauce, nothing else. Using a rice cooker, this dish is super easy to cook.
250g Beef *thinly sliced and cut into bite-size pieces
1 teaspoon Sesame Oil
3 tablespoons ‘Yakiniku’ Sauce *plus extra
2 cups (*180ml cup) Japanese Short Grain Rice
3 to 4 Shiitake Mushrooms *sliced OR cut in half and sliced if large
1 small Carrot *cut into small pieces
20g Garlic Chives *cut into 2-3 cm
*Note: You can use finely chopped 1 Spring Onion instead
- Thinly slice Beef and cut into bite-size pieces, add Sesame Oil and Yakiniku Sauce, and mix to combine. Set aside while you are preparing other ingredients. Slice Shiitake and cut Carrot into small pieces.
- Wash Rice a few times, place it in the rice cooker, and add Water up to 2-cups marking. Place Beef pieces with all liquid on top of the Rice, but DO NOT stir. Place Carrot and Shiitake pieces on top. Press ‘COOK’ button to start cooking.
- When Rice is cooked, add Garlic Chives (OR Spring Onion), and mix gently. Drizzle some extra ‘Yakiniku’ Sauce and serve. *Note: The flavour of ‘Yakiniku’ Sauce is mostly lost when cooked. Add extra Sauce after Rice is cooked, so that you can taste it better.
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