Japanese Steak Bowl
Japanese Steak Bowl
Ingredients
For the Steak
- 1 1/2 pounds New York strip steak, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cooking oil
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
For Assembly
- 4 cups cooked white rice, hot
- 1/4 cup green onions, chopped
- 4 egg yolk, optional
Instructions
- 1
Season both sides of the New York strip steak generously with salt and freshly ground black pepper. Let the seasoned steak sit at room temperature for 5 minutes.
⏱️ 5 min
- 2
In a small bowl, combine the soy sauce, mirin, sake, and granulated sugar. Whisk until the sugar is fully dissolved. Pour the mixture into a small saucepan.
⏱️ 3 min
- 3
Bring the sauce to a simmer over medium heat and cook for 5 minutes, or until it has slightly thickened. Remove from heat and set aside.
⏱️ 5 min
- 4
Heat a cast iron pan over high heat until smoking. Add the cooking oil to the pan, ensuring it coats the bottom evenly.
⏱️ 2 min
- 5
Carefully place the seasoned steak into the hot pan. Sear the steak, flipping it every 30 seconds, for a total cooking time of 6 minutes and 30 seconds for a medium-rare to medium doneness.
⏱️ 7 min
- 6
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
⏱️ 10 min
- 7
While the steak is resting, prepare your serving bowls. Divide the hot cooked white rice evenly among four bowls.
⏱️ 1 min
- 8
Thinly slice the rested steak against the grain.
⏱️ 2 min
- 9
Arrange the thinly sliced steak neatly over the rice in each bowl. Top with chopped green onions. Drizzle the prepared sauce generously over the steak and rice.
⏱️ 3 min
- 10
Optionally, carefully place one raw egg yolk in the center of each bowl as a garnish. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Steak
- 1 1/2 pounds New York strip steak, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cooking oil
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
For Assembly
- 4 cups cooked white rice, hot
- 1/4 cup green onions, chopped
- 4 egg yolk, optional
Instructions
- 1
Season both sides of the New York strip steak generously with salt and freshly ground black pepper. Let the seasoned steak sit at room temperature for 5 minutes.
⏱️ 5 min - 2
In a small bowl, combine the soy sauce, mirin, sake, and granulated sugar. Whisk until the sugar is fully dissolved. Pour the mixture into a small saucepan.
⏱️ 3 min - 3
Bring the sauce to a simmer over medium heat and cook for 5 minutes, or until it has slightly thickened. Remove from heat and set aside.
⏱️ 5 min - 4
Heat a cast iron pan over high heat until smoking. Add the cooking oil to the pan, ensuring it coats the bottom evenly.
⏱️ 2 min - 5
Carefully place the seasoned steak into the hot pan. Sear the steak, flipping it every 30 seconds, for a total cooking time of 6 minutes and 30 seconds for a medium-rare to medium doneness.
⏱️ 7 min - 6
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
⏱️ 10 min - 7
While the steak is resting, prepare your serving bowls. Divide the hot cooked white rice evenly among four bowls.
⏱️ 1 min - 8
Thinly slice the rested steak against the grain.
⏱️ 2 min - 9
Arrange the thinly sliced steak neatly over the rice in each bowl. Top with chopped green onions. Drizzle the prepared sauce generously over the steak and rice.
⏱️ 3 min - 10
Optionally, carefully place one raw egg yolk in the center of each bowl as a garnish. Serve immediately.
⏱️ 1 min