Hi guys!
Today’s recipe is…
Steak Rice Bowl, Japanese style!!
When I was in Kobe, I had this AMZING steak rice bowl and I knew I had to recreate at home this dish!
I do have teriyaki steak recipe, and this streak rice bowl recipe is not super different than that one.
For this steak rice bowl recipe, you can use any cut of steak that you like!
This time, I used New York strips, because that’s the one looked the best at the market that day. Usually I’m a ribeye girl though! lol
Combine soy sauce, mirin, sake, Worcestershire sauce and sugar in a mixing bowl, whisk until sugar is melted and set a side.
Season the steak with pinch of salt if you like, but don’t need much salt in this recipe because of the amount of soy sauce will be enough! 😀
Smash 1 large clove of garlic or 2 if they are small..
Heat a 8-inch to 10.25-inch cast iron pan over high heat, until smoking. Add oil and place the steak.
Cook the steak total 7 to 8 minutes for medium-rare, 8 to 9 minutes for medium if you are using 1”thick steak.
Keep flipping steak for even crust and doneness.
When the steak has nice crust out side and about 1 minute left to finish cooking, add garlic and butter.
Move the steak around to coat with butter evenly.
If you’re feeling a fancy chef, grab a spoon and tilt the skillet and spoon the luscious goodness butter over the steak…
Um, um, um!!!
Turn off the heat and remove the steak from the skillet; let it rest for 5 to 10 minutes for a juicy steak.
Meanwhile, pour over the sauce mixture to the still-hot skillet. The sauce will immediately start boiling by the remaining heat from the skillet. Stir and smash down the garlic.
Slice steak thin as possible in diagonal angle.
We’re cutting steak this thin because this streak rice bowl is mean to serve on the rice with chopsticks, so it’s easier to grab with chopsticks.
No forks & knifes needed! 😉
Spoon out 1/4 of the sauce on top of a warm bowl of cooked rice (1 cup per serving), that decorated with some lettuce. Then Place half of the steak. Drizzle some more of the sauce and sprinkle with some black pepper right on top!
Enjoy!!
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp sake
- 1 tsp Worcestershire sauce
- 1 Tbsp sugar
- 1 tsp cooking oil (vegetable, sunflower, canola or avocado oil)
- 1 to 2 cloves garlic, crushed
- 2 Tbsp butter
- 1 lb New York strip or any of your favorite cut of steak
- 2 cups warm cooked rice
- lettuce
- black pepper
- Combine soy sauce, mirin, sake and sugar in a mixing bowl, set a side.
- Heat a 8-inch to 10.25-inch cast iron pan over high heat, until smoking. Add oil and place the steak. Cook the steak total 7 to 8 minutes for medium-rare, 8 to 9 minutes for medium if you are using 1”thick steak. Keep flipping steak for even crust and doneness.
- When the steak has nice crust out side and about 1 minute left to finish cooking, add garlic and butter. Move the steak around to coat with butter evenly.
- Turn off the heat and remove the steak from the skillet; let it rest for 5 to 10 minutes for a juicy steak. Meanwhile, pour over the sauce mixture to the still-hot skillet. The sauce will immediately start boiling by the remaining heat from the skillet. Stir and smash down the garlic.
- Slice steak thin as possible in diagonal angle. Spoon out ¼ of the sauce on top of a warm bowl of cooked rice (1 cup per serving), that decorated with some lettuce. Then Place half of the steak. Drizzle some more of the sauce and sprinkle with some black pepper right on top! Enjoy!!
2 comments
Made this for dinner, thank you so much for a delish recipe!!
We made this last night. Fabulous! Love your videos and recipes. Cheers!