Japanese Steak Rice Bowl
Sizzle, Slice, Savour! This bold and hearty Japanese Steak Rice Bowl layers tender, seared steak over fluffy rice, drenched in a rich miso-soy glaze. Topped with fresh crunch, tangy pickles, and a silky egg yolk, it’s an umami-packed bowl of comfort with a perfect bite every time.
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Japanese Steak Rice Bowl
Servings: 2
A hearty and flavourful Japanese-inspired rice bowl featuring perfectly seared steak, a savoury miso-soy sauce, and fresh toppings for the ultimate balance of texture and taste.
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Ingredients
- 1 steak ribeye or preferred cut
- 1/4 cup soy sauce
- 2 Tbsp mirin
- 1 Tbsp sugar
- 1 tsp sesame oil.
- 1 to 2 cloves garlic crushed
- 2 Tbsp white miso paste
- 2 tbsp white vinegar
- 2 cups warm cooked rice
- Spring onions finely sliced
- 1 egg yolk
- Small assortment of crunchy vegetables lettuce, red lettuce, carrot, etc
- Pickled ginger
- Pickled mustard greens
- Furikake for garnish
- Lemon wedge
Equipment Used
Instructions
- Heat a large frying pan or cast-iron skillet over high heat, while seasoning the steak generously with extra virgin olive oil and salt on both sides. Carefully place the steak in the pan, and let it sear without moving it for a couple of minutes before flipping.
- Continue cooking, until it is cooked to your preferred doneness. Remove it from the pan and let it rest for at least 10 minutes.
- In a sauce pan, add the garlic and sesame oil to gently fry until fragrant. Pour in the soy sauce, sugar, vinegar, mirin and some white miso. Add in a handful of finely sliced spring onions, stir, and bring to the boil.
- To assemble, spoon warm rice into serving bowls and top with a generous portion of your choice of crunchy vegetables, pickled ginger and pickled mustard greens. Slice the rested steak into thin strips, cutting against the grain.
- Arrange the steak slices neatly over the rice and place an egg yolk in the centre. Garnish with additional spring onions, furikake, and a slice of lemon. Spoon some of the sauce over the top. Serve immediately and enjoy.
