This Japanese Beef and Rice recipe will be a great addition to your Takikomi Gohan collection. It is very easy to make and the rice is full of beef flavour. It is so delicious that you don’t need anything to go with it.
Prep Time does not include time to soak rice.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 360ml / 12.1oz short grain rice (note 1)
- 120-150g / 4.2-5.2oz wagyu beef very thinly sliced (note 2)
- 10g / 0.4oz ginger minced
- 1 tsp oil
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp cooking sake
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Wash rice and prepare for it as per How to Cook rice The Japanese Way up to the steps just before cooking. Reduce the amount of water in the pan by 50ml. (note 3)
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If the beef slices are large, cut them into about 4cm x 7cm / 1½“ x 3" strips.
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Heat oil in a frying pan over medium high heat.
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Add ginger to the pan and cook for 30 seconds or so, then add the beef.
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Sauté the beef, separating each slice, until most of the beef slices turns brown.
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Add the Flavouring ingredients to the pan and bring it to a boil. Remove the pan from the heat.
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Drain the sauce from the pan into a measuring cup, leaving the beef in the pan. You should have about 50ml of the sauce (note 4).
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Add the sauce to the pan with the rice and mix, ensuring that the colour of the liquid is even.
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Place the beef on the rice spreading gently to cover the surface of the rice.
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Cook the rice as per the instructions in How To Cook Rice The Japanese Way.
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When mixing the rice, ensure that the beef pieces are evenly scattered. Serve while hot.
1. If you wish, you can mix mochigome (sticky rice) with short grain rice. Since sticky rice does not require as much water to cook as other types of rice, you need to adjust the total amount of liquid to cook the mixed rice. Please see my post Gomoku Gohan (Japanese Mixed Rice) to work out the amount of water required.
2. Wagyu beef releases better flavour into the rice because marbling fat melts into the rice. If you are not using Wagyu beef, try to get premium-quality meat with a bit of fat such as top sirloin, strip loin or rib eye steak.
I used sliced Wagyu beef for Sukiyaki. It is important to use beef meat that is very thinly sliced so that the meat is tender when cooked.
3. If you are using a rice cooker, fill the water with the washed rice to the level for short grain rice, then remove 50ml / 1.7oz from it.
4. If you do not have enough sauce, add water to make it up to 50ml / 1.7oz.
If you have more than 50ml / 1.7oz, remove more water from the pan/rice cooker so that the total amount of water + sauce is the quantity of liquid required to cook rice.
E.g. if you have 60ml /2oz of sauce, remove 10ml / 0.3oz of water from the pan/rice cooker as you already reduced the water by 50ml / 1.7oz at the beginning.
5. Nutrition per serving.
serving: 154g calories: 245kcal fat: 4.2g (6%) saturated fat: 1.5g (8%) trans fat: 0.1g polyunsaturated fat: 0.4g monounsaturated fat: 2g cholesterol: 15mg (5%) sodium: 314mg (13%) potassium: 85mg (2%) carbohydrates: 40g (13%) dietary fibre: 0.7g (3%) sugar: 2.3g protein: 8.9g vitamin a: 0% vitamin c: 0.1% calcium: 1.4% iron: 15%