Japanese yakiniku sauce uses ketchup because American GIs introduced it to Tokyo in 1945—now it's authentic.
Yakiniku Bowl
Savor the mouthwatering flavors of a Yakiniku Bowl, a quick and satisfying Japanese BBQ beef dish that’s perfect for winding down after a busy day. Featuring tender marinated beef, vibrant veggies, and a drizzle of savory tare sauce, this bowl is a delightful explosion of taste in every bite. Whip it up in no time and treat yourself to a delicious meal that’s both comforting and full of flavor!
The Story
This isn't ancient samurai cuisine—yakiniku literally means 'grilled meat' and was invented by Korean immigrants in 1940s Osaka who adapted their bulgogi technique for Japanese palates, swapping Korean pear for Japanese mirin and adding that distinctly Western ketchup twist that would make Seoul grandmothers weep into their kimchi while Tokyo salarymen queued around blocks for this brilliant cultural collision.
Regional Twist
In Hiroshima's Okonomiyaki district, they double the ketchup and add Worcestershire sauce, turning this into a proper teppanyaki-style spectacle that locals call 'Hiro-yaki beef bowl.'
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 egg yolk
- green onions (to taste)
- 2 tablespoons (30 ml) mirin
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) beef
- 4 cups (740 g) cooked rice
- garlic (to taste)
- ginger (to taste)
- ketchup (to taste)
- sesame oil (to taste)
- soy sauce (to taste)
- sugar (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Combine soy sauce, mirin, sesame oil, garlic, ginger, sugar, ketchup, and white pepper in a bowl and mix thoroughly.
- 2
Heat a pan and brown the thinly sliced beef for about 3 minutes until fully cooked, then remove from the pan.
- 3
In the same pan, add the sauce mixture and simmer for about 1 minute or until thickened.
- 4
Re-add the sliced beef to the pan and cook until the sauce sticks to the beef.
- 5
Serve the beef over a fresh bowl of rice and optionally garnish with scallions and an egg yolk.
💡 Pro Tips
- ✓Cook beef in single layer batches at high heat (400-450°F pan surface) for 60-90 seconds per side to achieve proper Maillard browning without overcooking thin slices.technique400-450°F, 60-90 seconds
- ✓Reduce sauce mixture to 70% original volume (about 2-3 minutes) until it coats the back of a spoon, creating proper glaze consistency that adheres to meat.timing70% reduction, 2-3 minutes
- ✓Use beef sliced against the grain to 1/8-inch thickness because this breaks muscle fibers and reduces chewing resistance by up to 60%.ingredient1/8-inch thickness
- ✓Serve rice at 140-150°F and beef immediately at 160-170°F to prevent sauce from congealing and maintain optimal texture contrast.timing140-150°F rice, 160-170°F beef
- ✓Use a carbon steel or cast iron pan preheated for 3-4 minutes to achieve the high thermal mass needed for proper searing without temperature drop when beef is added.equipment3-4 minute preheat
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