Yakiniku Rice Bowl
- 100g Thinly sliced beef loin (5cm × 4cm)
- 1/2 Onion (100g)
- 1/2 Japanese green onion (40g)
- 2 servings Steamed rice
- 3.5 tbs Japanese BBQ sauce
- 1 tsp Vegetable oil
- Japanese BBQ sauce to taste
- White sesame seeds as needed
*You can change the part of the meat as you like.
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
An energy-boosting dish, with sweet-savory yakiniku that goes perfectly with rice.
For a quick and delicious yakiniku rice bowl, use Japanese yakiniku sauce.
How to make it
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Heat vegetable oil in a frying pan and cook beef over high heat (1300W 190-200℃). Remove the beef once it's cooked.
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Cut the onion into 1cm pieces and Japanese green onion diagonally into 1cm pieces and cook them over low heat (600W 150-170℃).
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When the vegetables are cooked, return the beef to the frying pan and add 3.5 tbs Japanese BBQ sauce and toss over medium heat (1000W 170-190℃).
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Serve warm steamed rice in a bowl and put (3) on the top. Pour Japanese BBQ sauce to taste and sprinkle white sesame seeds.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)