Japanese Steak Bowl Recipe
This Japanese steak bowl comes together in one pan in under 30 minutes. Seared ribeye sliced thin over rice with a glossy garlic soy sauce and furikake.
Servings: 2
Equipment
Ingredients
- 12 oz steak ribeye or New York strip
- Neutral oil for cooking
For the Sauce
- 2 tbsp light soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 4 cloves garlic minced
- 1 tbsp sake optional
Optional Garnish
- Furikake
- Scallions
- Red peppers
- Steamed rice
Instructions
- In a bowl, combine the light soy sauce, honey, rice vinegar, sesame oil, garlic, and sake if using. Mix thoroughly and set aside.
- Heat a pan over medium-high heat with a bit of oil. Add the steak and cook for 6½ minutes, flipping every 30 seconds, then remove from the heat and let it rest.
- Pour the sauce into the same pan and bring it to a simmer. Take it off the heat once it has slightly thickened.
- Slice the rested steak into thin slices, place over a fresh bowl of rice, and top with the sauce.
- Optionally garnish with furikake, scallions, and red peppers.
Video
Notes
- Let the pan get really hot. A properly preheated pan gives you a deep, golden-brown sear instead of steaming the meat.
- Don't skip the rest. Resting the steak for at least 5 minutes lets the juices redistribute so every slice stays tender.
- Always slice against the grain to shorten the muscle fibers and make every bite noticeably more tender.
- Use the fond to your advantage. Pouring the sauce into the same pan scrapes up all those browned bits for extra richness.
Nutrition
Calories: 680kcal | Carbohydrates: 38g | Protein: 46g | Fat: 38g