Japanese Yakiniku Rice Bowl (Yakiniku Don)

A savory and satisfying Japanese rice bowl featuring thin, smoky grilled beef short ribs glazed in a rich, ginger-garlic Yakiniku sauce and topped with a fresh egg yolk.

Ingredients

• 200 g beef short ribs
• 45 ml sake
• 30 ml sugar
• 10 ml soy sauce
• 3 g fresh ginger
• 10 g garlic
• 5 g sesame seeds
• 10 ml sesame oil
• 1 bowl steamed white rice
• 1 egg yolk
• to taste chopped green onions

Instructions

1. 1Prepare the Yakiniku sauce base

   

   In a small mixing bowl, combine 45ml of sake, 30ml of sugar, and 10ml of soy sauce. Stir these base ingredients together until the sugar is well incorporated.

   Tip: Make sure to use a bowl large enough to accommodate the rest of the ingredients without spilling.
2. 2Add aromatics to the sauce

   

   Using a grater, finely grate 3g of fresh ginger and 10g of garlic directly into the bowl with your prepared sauce mixture. This adds essential depth and aromatic punch to the marinade.

   Tip: Freshly grated aromatics provide a much brighter flavor compared to pre-minced versions.
3. 3Finish the Yakiniku marinade

   

   Add 5g of sesame seeds and 10ml of sesame oil to the bowl. Stir everything thoroughly to ensure the oil, aromatics, and liquids are well combined into a cohesive sauce.

   Tip: Give the sauce a quick stir right before marinating the meat to ensure the sesame oil is evenly distributed.
4. 4Slice the beef

   

   Take your beef short ribs and slice them into thin, even strips on a wooden cutting board. Thin slices are ideal for quick grilling and better marinade absorption.

   Tip: Chilling the beef slightly in the freezer for 15 minutes before slicing makes it easier to cut into thin, uniform strips.
5. 5Marinate the beef

   

   Place the sliced beef short ribs into a shallow dish and pour the prepared Yakiniku sauce over them. Coat the meat thoroughly and let it marinate for 5-10 minutes.

   Tip: Dont over-marinate for too long as the salt and acidity can change the texture of the beef if left for hours.
6. 6Grill the beef

   

   Place the marinated beef slices onto a hot grill using chopsticks. Cook the meat until both sides are browned and develop a smoky flavor from the heat.

   Tip: Thin slices cook very quickly so watch the grill carefully to prevent overcooking.
7. 7Finish the meat

   

   Continue grilling the beef until it reaches your preferred level of doneness. Ensure the slices are evenly charred to maximize the savory flavor.

   Tip: Avoid overcrowding the grill surface to allow for even browning on every piece.
8. 8Prepare the Yakiniku sauce

   

   Pour the remaining beef marinade into a small metal pot. Place it directly on the charcoal grill and let it simmer until it thickens into a rich, flavorful sauce to drizzle over the rice bowl.

   Tip: Simmering the marinade makes it safe to consume and concentrates the savory flavors.
9. 9Assemble the rice bowl

   

   Prepare a bowl of freshly cooked white rice. Use chopsticks to neatly arrange the grilled beef slices on top of the rice to create the base of your Yakiniku bowl.

   Tip: Arrange the meat in a circular pattern for a more professional and appetizing presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions