Yakiniku Donburi 焼肉丼 Japanese Grilled Beef Rice Bowl

Yakiniku-Donburi-焼肉丼-Japanese-Grilled-Beef-Rice-Bowl-

Yakinuku (which means grilled meat in Japanese) in Japan is very similar to Korean barbecue. Both type of these restaurants have either electric, gas or charcoal grill topped tables where you order various cuts of meat and vegetables and grill the food yourself at the table. Of course there are places that will grill the meat for you but most people enjoy grilling the meat at the table and it is so much fun with a group. There are some differences between Japanese Yakiniku and Korean barbecue. First the meat in Japanese Yakiniku is lightly marinated and second they serve the meat with a dipping sauce or Yakiniku Tare to dip the meat and vegetables in after you grill them. This sauce really makes the Yakiniku experience even better in my honest opinion. Some restaurants have a couple of different sauces for meat and vegetables.

I love going to Yakiniku restaurants in Tokyo and one of my favorites is Jumbo. For those of you who follow me on Instagram you’ve seen my photos and know I visit Jumbo every time I’m back at our Tokyo home. Jumbo is so good and they serve the best meat, all A5 Wagyu, and I love their dipping sauce! When I’m at our Seattle home I often make Yakiniku at home and one way I love serving it is with grilled vegetables over rice with the dipping sauce drizzled on top called Yakiniku Donburi. Believe me it is so yummy and very easy to make. I don’t know anyone who doesn’t love Yakiniku and this is an easy way to make it at home.

I use a thinly sliced boneless short rib in my recipe but feel free to use any type of thinly sliced steak, pork or chicken. This recipe really works with any kind of meat. You can switch up the vegetables too. Yakiniku really goes with any type of vegetable. They just have to be thinly sliced so they are easy to quickly grill or pan fry.

Ingredients:

serves 2 large servings (or 4 smaller) servings

1 pound boneless Short Rib, thinly sliced (or any steak you like is fine too)
8 fresh Shiitake Mushrooms, sliced in half if large or kept whole if small
5 Scallions, sliced thickly on the diagonal
Toasted Sesame Seeds
Sea Salt
Freshly Ground Black Pepper
Canola oil or oil of your choice
Enough cooked Japanese Rice for two large (or 4 small) Donburi rice bowls

Marinade for meat ~ Tsuke Dare:

1/3 cup Soy Sauce
3 Tablespoons Sugar
3 Tablespoons Sesame Oil
1 scallion finely chopped
2 cloves of Garlic finely chopped
1 1/2 teaspoons Sake
1/4 teaspoon freshly ground Black Pepper

Sauce for Serving ingredients ~ Kake Dare:

1/4 cup Soy Sauce
1/4 cup Sake
4 Tablespoons Mirin
2 Tablespoons Sugar

Method:

Add a little of the Oil to a large frying pan, skillet or hot plate to evenly coat the pan. Heat on medium high heat.

In a medium sized bowl mix all of the marinade ingredients with a whisk and add the meat. Mix well so the marinade is completely mixed together with the meat (I use my hands). Set aside.

Add sliced Shiitake mushrooms and Scallions to heated pan and pan fry both sides until a light golden brown. Cook until slightly softened turning just once or twice. Salt and pepper to taste. Remove from pan and set aside.

Add a little more oil to the pan. Remove meat from marinade (reserve leftover marinade) and fry in the same pan. Fry both sides until cooked to desired doneness. Remove and set aside when finished.

While meat is cooking add the Sauce for serving ingredients and the leftover meat marinade to a small sauce pan and cook over medium high heat until slightly reduced and thickened, about 8-10 minutes.

Fill two large (or 4 small) Donburi rice bowls with rice. Arrange the cooked meat and vegetables on top of the rice. Drizzle with a little of the reduced sauce & toasted sesame seeds. Serve the extra sauce on the side. Enjoy!

Yakiniku Donburi 焼肉丼 Japanese Grilled Beef Rice Bowl
Serves: 2 (or 4 smaller)
 
Ingredients
  • 1 pound boneless Short Rib, thinly sliced (or any steak you like is fine too)
  • 8 fresh Shiitake Mushrooms, sliced in half if large or kept whole if small
  • 5 Scallions, sliced thickly on the diagonal
  • Toasted Sesame Seeds
  • Sea Salt
  • Freshly Ground Black Pepper
  • Canola oil or oil of your choice
  • Enough cooked Japanese Rice for two large (or 4 small) Donburi rice bowls
  • >> Marinade for meat ~ Tsuke Dare:
  • ⅓ cup Soy Sauce
  • 3 Tablespoons Sugar
  • 3 Tablespoons Sesame Oil
  • 1 scallion finely chopped
  • 2 cloves of Garlic finely chopped
  • 1½ teaspoons Sake
  • ¼ teaspoon freshly ground Black Pepper
  • >> Sauce for Serving ingredients ~ Kake Dare:
  • ¼ cup Soy Sauce
  • ¼ cup Sake
  • 4 Tablespoons Miri
  • 2 Tablespoons Sugar
Instructions
  1. Add a little of the Oil to a large frying pan, skillet or hot plate to evenly coat the pan. Heat on medium high heat.
  2. In a medium sized bowl mix all of the marinade ingredients with a whisk and add the meat. Mix well so the marinade is completely mixed together with the meat (I use my hands). Set aside.
  3. Add sliced Shiitake mushrooms and Scallions to heated pan and pan fry both sides until a light golden brown. Cook until slightly softened turning just once or twice. Salt and pepper to taste. Remove from pan and set aside.
  4. Add a little more oil to the pan. Remove meat from marinade (reserve leftover marinade) and fry in the same pan. Fry both sides until cooked to desired doneness. Remove and set aside when finished.
  5. While meat is cooking add the Sauce for serving ingredients and the leftover meat marinade to a small sauce pan and cook over medium high heat until slightly reduced and thickened, about 8-10 minutes.
  6. Fill two large (or 4 small) Donburi rice bowls with rice. Arrange the cooked meat and vegetables on top of the rice. Drizzle with a little of the reduced sauce & toasted sesame seeds. Serve the extra sauce on the side. Enjoy!

 

Speak Your Mind

*

Rate this recipe:  

css.php