Japanese cuisine · Meat & Kebab

Bifuteki Don

Rice bowl with pan-seared beef steak cubes in butter-soy sauce and crispy garlic chips on top.

Ingredients · for 4 servings

• 600 g beef steak (rump or roast beef)
• 6 cloves garlic
• 3 tbsp butter
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 400 g short-grain rice
• 3 tbsp oil
• 1 bunch scallions
• salt, pepper

Instructions

1. Wash the rice, cook with 500 ml water for 12 min. and let steam for 10 min.; cut the steak into 3 cm cubes and let sit at room temperature for 20 min.
2. Slice the garlic thinly and slowly fry in cold oil over low heat for 4–5 min. until golden, then drain immediately on paper towels — once it darkens further it can't be saved.
3. Pat the meat cubes dry, season generously with salt and pepper, and sear in the hot garlic oil over high heat for 2–3 min. on all sides, until dark outside and pink inside.
4. Remove the meat to a plate, reduce the heat and pour soy sauce, mirin and sake into the pan, scraping up the browned bits with a wooden spoon.
5. Swirl in the butter and reduce the sauce for 2 min. until glossy and lightly thickened, then briefly turn the meat cubes and their released juices in it.
6. Fill four bowls with the hot rice, spoon the cubes with sauce over them and serve immediately sprinkled with the garlic chips and scallion rings.