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Japanese Steak Rice Bowl

  • Author: Seonkyoung Longest
  • Total Time: 10 mins
  • Yield: 4 1x



  • 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


  1. Combine soy sauce, mirin, sake and sugar in a mixing bowl, set a side.
  2. 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.
  3. 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.
  4. 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.
  5. 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