500glean rump steak, porterhouse or sirloin steak (weight after fat removed) (1.1 lb)
½cupsoy sauce(125ml)
½cupmirin(125ml)
⅓cupcooking sake(80ml)
¼cup packedbrown sugar(50g/1.8oz)
1teaspooncornflour (US cornstarch)
1tablespoonvegetable oil
2-3mediumcarrotsjulienned
3baby cucumbers (qukes) or persian cucumbersliced into coins
1cupfrozen shelled edamame beansthawed
furikake or sesame seeds
pickled ginger
OPTIONAL SEASONING INGREDIENTS
¼cupmirin
1 ½tablespoonsrice wine vinegar(notes 1)
pinchof salt
For best results, always weigh ingredients where a weight is provided
Equipment
Small & medium saucepans
Skillet / frying pan
Instructions
Freeze the steak for about 20 minutes so that it’s firmer and easier to slice into very thin slices.
Rinse the rice through a sieve under running cold water, rubbing the grains with your hands, until the water runs clear.
Cook your rice: You can use a rice cooker according to the manufacturer instructions or the absorption method.Absorption method: Add the rice to a medium saucepan. Add 2 ¼ cups of tap water. Bring to a boil over medium high heat. Cover, reduce the heat to low-medium and simmer for 15 minutes. Turn the heat off and let the rice sit with the lid on for 10 minutes.
Remove the lid and fluff the rice up then it’s ready to serve - keep it covered until required. If using the optional seasoning, add 2 tablespoons of mirin and 1 tablespoon of rice wine vinegar and mix through well.
Meanwhile, make the teriyaki sauce: Add the soy sauce, mirin, sake and sugar to a small saucepan and bring to a boil for 3-4 minutes or until slightly thickened. Pour into a jug so that it can cool.
If you’d like to dress the carrots add them to a bowl with the remaining seasoning ingredients (1 tablespoon mirin and ½ tablespoon of rice wine vinegar) along with a pinch of salt and toss well to coat. Set aside until serving time.
Slice the steak into thin slices (no more than 2-3mm thick), across the grain (notes).
Mix the steak in a bowl with the cornflour (cornstarch) and 2 tablespoons of the teriyaki sauce so that it’s evenly coated.
Cook the teriyaki beef: Heat the oil in a large skillet over medium-high heat. Add the beef and spread it out into a single layer if possible. Let it cook for 4-5 minutes, turning as required until just cooked through.
If there is a lot of liquid in the pan at this point, set the steak aside and reduce that liquid until almost entirely evaporated.
Add the steak back to the pan with another 2 tablespoons of the teriyaki sauce, mix well and cook until starting to get dark and caramelised (another minute or so).
Assemble your bowls: Add some rice to the bottom of each bowl, then add the teriyaki beef to one side. Fill in the rest of the space with your sides. Add a little pickled ginger to each and scatter some furikake over everything. Serve the leftover teriyaki sauce on the side.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Cutting across the grain means you cut the meat in the opposite direction that the grain of the meat runs which makes the meat less tough or chewy. If you find it confusing, look closely to find the direction of the grain. Line your knife up with the grain. Now turn the knife or the meat 90° and slice in that direction.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.