Japanese Steak Bowl
Equipment
- Saucepan
Ingredients
Beef
- 1 lb steak, I used NY Strip, see note 1
- Salt, to taste
- Black pepper, to taste
Sauce
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake
- 2 tbsp sugar
Optional Garnish
- Scallions
- Egg yolk
Instructions
- Season both sides of your steak generously with salt and black pepper and let it sit at room temperature for about 5 minutes.
- In a small bowl, combine soy sauce, mirin, sake, and sugar. Pour the mixture into a saucepan and simmer for about 5 minutes, or until slightly thickened, then remove from the heat.
- Add oil to a pan over high heat and let it get screaming hot. Add your steak and cook for about 6 minutes total, flipping every 30 seconds to build an even crust.
- Remove the steak and let it rest for 10 minutes before slicing thinly against the grain.
- Place your sliced steak over a fresh bowl of rice, spoon over your sauce, and top with scallions. Optionally add an egg yolk.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Japanese Steak Bowl Is A Weeknight Staple
This Japanese Steak Bowl, in my opinion, strikes the right balance between an elevated or even fancy dinner but is still simple to make! There’s no heavy cream sauce, not a ton of prep. All it is a really good steak, rice, and a classic Japanese sauce that comes together in 5 minutes. The flavors are clean, umami, and compliment each other in the best way. My parents always told me to do or have something during the work week to look forward to, and I think this Japanese Steak Bowl may be it!
More Is Less
A lot of recipes I see these days (sometimes including mine!) have a lot of ingredients, and while they may be necessary for that particular dish, more ingredients doesn’t necessarily always mean better. For this Japanese Steak Bowl, what makes it so good is actually the lack of a ton of ingredients. The steak is seasoned simply with salt and pepper and sliced thin so that every bite is tender. The sauce is not strong, but still slightly sweet and salty enough to compliment your steak and soak into the rice. You can optionally add scallions and a raw egg yolk for richness (double check if your eggs are pasteurized!), but all you need are the 7 main ingredients and you’re set to make a healthy, delicious meal!
What You’ll Need To Make A Japanese Steak Bowl
Beef
- 1 lb steak (I used NY strip)
- Salt, to taste
- Black pepper, to taste
Sauce
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake
- 2 tbsp sugar
Optional Garnishes
- Scallions
- Raw egg yolk
How to Make a Japanese Steak Bowl
Season your steak generously with salt and black pepper and let it sit at room temperature for about 5 minutes.
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Set aside.
Heat a neutral oil in a pan over high heat until shimmering. Add the steak and sear for about 6 minutes total, flipping every 30 seconds to build an even crust.
Remove the steak from the pan and let it rest for 10 minutes before slicing thinly.
Serve the sliced steak over hot rice, spoon the sauce over the top, and finish with scallions and an egg yolk.
Tips & Variations
Letting the steak rest is important! I like to rest it for 10 minutes so it keeps the juices inside and helps every slice stay tender.
Flipping frequently helps create a golden crust without overcooking the center. It’s what helps you reduce the size of the gray band on your steak!
If you’re not a huge fan of steak, this sauce also compliments seared chicken thighs, tofu, or even a fish of your choice! I prefer salmon with this particular sauce.
Frequently Asked Questions
What cut of steak works best?
I personally love New York strip or a ribeye, but sirloin or flank steak also work super well!
Can I make this ahead of time?
The sauce can be made in advance and stored in the fridge for up to a week. I personally like to cook the steak fresh for best texture, but if you’re in the office and can’t cook it fresh, reheat in a microwave for 2 minutes at medium high heat!
Is the raw egg yolk safe to eat?
If you’re using very fresh, high-quality, pasteurized eggs, it’s generally safe. You can also use a soft-boiled egg if you prefer.
What can I use instead of sake?
If you don’t have sake, you can substitute with extra mirin in a 1:1 ratio!
Try These Next
If simple, protein bowls are your thing, don’t miss these:
This Char Siu Chicken tastes just like a healthier version of the ones you get in Chinatown!
You cannot miss this Black Pepper Chicken. It’s aromatic and tastes just like your favorite takeout!
My Mongolian Ground Beef is sweet, savory, and perfect over rice!
