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Yakiniku don — Japanese BBQ beef over rice in a wooden bowl, topped with toasted sesame seeds

Yakiniku Don (Japanese BBQ Beef Rice Bowl)

Thin-sliced beef marinated in bottled yakiniku sauce with grated onion, seared in a hot pan and served over rice with toasted sesame seeds. An easy weeknight Japanese beef rice bowl.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 300 g thin-sliced beef (yakiniku cut) about 10 oz; chuck, short rib, or any thin-sliced beef
  • 1/4 onion grated, for the marinade
  • 4 tbsp bottled yakiniku sauce enough to coat the beef
  • 2 bowls cooked Japanese short-grain rice hot
  • 1 tsp toasted sesame seeds to finish
  • 1 tsp neutral oil for the pan

Method
 

  1. Grate a quarter onion on the fine side of a box grater, juice and all, and stir it into the yakiniku sauce.
  2. Put the beef in a plastic bag, pour in the marinade, and work it in by hand until every slice is coated. Push out the air, seal, and refrigerate for about 2 hours.
  3. Heat a pan with a little oil until properly hot. Sear the beef in a single layer, in batches, about a minute per side, until browned at the edges and the sauce has caramelized onto the meat. Wipe out any burnt bits between batches.
  4. If you use the leftover marinade, pour it into the hot pan at the end and let it bubble for at least 30 seconds so it cooks through.
  5. Fill a bowl with hot rice, lay the beef on top, spoon over any pan sauce, and finish with toasted sesame seeds.