Yakiniku Bowl (Japanese BBQ Beef Bowl)
Equipment
Ingredients
Beef & Sauce
- 8 oz thinly sliced beef, ribeye or sirloin works best
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sugar
- 1 tbsp ketchup
- ¼ tsp white pepper
Optional Garnishes
- Scallions
- Egg yolk
Instructions
- In a bowl, whisk together soy sauce, mirin, sesame oil, garlic, ginger, sugar, ketchup, and white pepper to make your sauce.
- Heat a pan with a little oil and quickly brown the thinly sliced beef. Once fully cooked, remove and set aside.
- Pour the sauce into the same pan and simmer for about a minute until slightly thickened. Add the beef back in and toss until the sauce clings to every slice.
- Serve the beef over a fresh bowl of rice. Optionally top with scallions, an egg yolk, or give the beef a quick char with a blowtorch for smoky flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why A Yakiniku Bowl Is One Of My Favorite Meals
I love a good Yakiniku bowl because this is the kind of meal that satisfies every craving I have after a long day at work. It’s rich, has those crispy edges that you get at any Asian BBQ restaurant, has a touch of sweetness from the sugars, and that signature umami taste from the combo of soy sauce and mirin. The yakiniku sauce clings to each slice, delivering all the flavors in every bite. And the best part? It all comes together in one pan, in under 20 minutes. Whether you’re feeding yourself or someone else, this dish feels wrong because it’s so good. It’s a weeknight dinner that tastes like you actually tried (and you did!).
What Makes A Yakiniku Bowl So Good
After a long day, the last thing you want (and I want!) is a recipe with too many steps or dishes. This Yakiniku bowl keeps it simple, one pan, one sauce, and one decision: do you want to torch the beef at the end or nah? The ketchup might sound strange, but please trust me, it adds just enough flavor and sweetness to balance the soy sauce and garlic. Serve it with a pasteurized egg yolk and some scallions, and you’ve got a bowl that’s way better than any takeout you can get.
What You’ll Need To Make A Yakiniku Bowl
Beef & Sauce
- 8 oz thinly sliced beef (ribeye or sirloin works best)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sugar
- 1 tbsp ketchup
- ¼ tsp white pepper
Optional Garnishes
- Scallions
- Egg yolk
How to Make Japanese BBQ Beef Bowl
In a bowl, whisk together soy sauce, mirin, sesame oil, garlic, ginger, sugar, ketchup, and white pepper.
Heat a pan with a drizzle of neutral oil. Add the beef and sear until browned on both sides, then remove and set aside.
In the same pan, add the sauce and simmer until slightly thickened (about 1 minute).
Return the beef to the pan and toss to coat in the sauce.
Serve over a bowl of hot rice. Optionally garnish with scallions and an egg yolk, and torch the beef for extra char.
Tips and Variations
• Don’t skip the ketchup! It gives the sauce that extra flavor and mellow sweetness that you find in a lot of Japanese BBQ restaurants.
• Use shabu-shabu beef or thinly sliced hot pot meat for best results! Or if you want to use a slab, freeze for an hour then slice the partially frozen meat thinly.
• Want it spicy? Add a spoon of chili crisp or a dash of shichimi togarashi, which is what is traditionally used.
• Don’t have mirin? Sub with 1 tsp of soy sauce mixed with 1 tsp of sugar.
Frequently Asked Questions
What kind of beef should I use?
Thinly sliced ribeye, sirloin, or pre-packaged shabu-shabu beef work best. The key part is to use something that cooks quickly and stays tender.
Can I meal prep this?
Absolutely! Cook everything as outlined in the recipe and store the beef and sauce separately from the rice. Reheat gently to avoid overcooking the meat.
Do I need a blowtorch?
Nope! It’s just for added smokiness and a bit of antics. It’s totally optional, but super nice if you have one.
Can I add veggies?
Yes! Try stir-frying some onions, mushrooms, or bell peppers in the same pan before adding the beef back in. I personally like to use oyster mushrooms.
Is this similar to gyudon?
It’s got similar ingredients, but the sauce is thicker and more akin to something you would find at a Japanese BBQ restaurant.
Try These Next
Want more Japanese food? My Chicken Katsu Curry is one of my family’s favorites!
Looking for another quick bowl? Try my Char Siu Chicken.
If you don’t want to go and buy thinly sliced by Japanese BBQ Beef Bowls use ground beef and is still super tasty.
