Yakiniku don a dish popularized by the fast food chain Yoshinoya, it is made out of pan grilled beef served in a sauce made out soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame oil served with vegetables topped in a bowl of rice. This beef dish in Japan was created because their original beef bowl menu item is on the brink of extinction when Yoshinoya announced that they will terminate beef bowl sales in Japan on February 11, 2004 due to BSE incident on American Beef imports. That dish proved to be popular that is why after that incident on December 2, 2004 Yoshinoya started serving “beef yakiniku bowls” or “gyu-yakiniku-don” which uses Australian Beef, different sauce and additional vegetables. The original beef bowl had a lot of issues and restrictions of imports of American beef in Japan had been on and off since February 2004, then on December 1, 2006 they again started serving beef bowls but on limited times.
Like most of Japanese rice bowls this is easy to prepare and would be ready in minutes, a really good comfort meal that can be enjoyed all year round.
500g beef tenderloin, thinly sliced
1 large onion, thinly sliced
6 garlic cloves, minced
3 stalks spring onions, sliced
1/2 cup beef stock
1 tsp sesame oil
3 tbsp soy sauce
3 tbsp Japanese sake
1 tbsp mirin
2 tbsp brown sugar
sesame seeds, toasted
1 tsp cornstarch
beni shouga (pickled ginger)
1. Mix together beef stock, cornstarch, soy sauce, Japanese sake, mirin and brown sugar in a saucepan, bring it to a boil turn off heat then set aside.
2. In a wok add oil then sauté garlic and onions, then set it aside.
3. Using the same pan add additional oil then stir fry beef for 4 minutes.
4. Pour on wok the sauce made on step 1 then bring it to a boil and simmer until sauce thickens. Add the garlic, onions and beef back to the pan, mix to evenly distribute the sauce then turn heat off.
5. Scoop some on freshly cooked steamed rice, drizzle some mayonnaise then sprinkle with spring onions, toasted sesame seeds and beni shouga. Serve while hot.