Japanese
Japanese
Free recipe
Beef Yakiniku Bowl
Seared marinated short ribs over hot rice with a soft onsen egg and tangy pickled ginger. The smoky char and savory glaze are pure umami.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Whisk the soy, mirin, sugar, and ginger together, then marinate the beef slices for 15 minutes.
- Sear the beef in batches in a screaming hot pan for 30 seconds per side until charred.
- Reduce the leftover marinade in the pan to a glaze and toss with the seared beef.
- Pile the beef over hot rice, top with an onsen egg, pickled ginger, and a drizzle of glaze.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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