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!!
Print
Japanese Steak Rice Bowl
- Total Time: 10 mins
- Yield: 4
Description
Ingredients
- 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
Instructions
- 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 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!!
- Cook Time: 10 mins
15 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!
Hi,
I accidentally bought the mirin sake is it ok to use that instead of mirin and sake?
Thanks
Yes, that’s fine!
Do you cook 8-9 minutes on each side, or total?
Made this just now, loved it so much. I didn’t have any sake or Mirin so I just used a bit of cooking wine. Came out super good, I’m gonna go buy sake and Mirin Bc I’m sure it would be even better with it.
My husband is a picky eater and we are notorious asian foodies. He dubbed this restaurant quality! Thank you SeonKyoung!
OMG! So glad I could help!
So good and simple!! I wouldn’t change a thing, absolutely delicious
Won’t let me click the stars to rate- 5 stars!
Thank you so much! I apologize for that, a lot of people have been having the same issue, I would recommend not using safari and using a different web browser! Sorry about that ):
Very good! I can never get enough of it. My husband loves it too when I cook this.
After making this a few times and loving it, I tried something different.
Trimming the solid fat off prior to cooking but still adding it back in while the steak was cooking for extra flavoring.
Before turning the heat off after cooking the steak, I tossed some baby bella mushrooms in with the fat chunks and sauteed them. Then I added the sauce and reduced it.
This is my first time trying these edits and I should make more sauce next time.
Love this recipe. Fantastic flavor and cooking recommendations.
Yes it will!
One of our favorite recipes!
Before adding the sauce, I often pull the steaks and then add onions and mushrooms to fry up.
So good!
Worcestershire sauce in ingredient list but not mentioned in the ‘recipe’ instructions. Assuming it gets mixed with the other liquid ingredients.