Japanese Yakiniku Bowl

 

If I had to choose one type of cuisine to eat for the rest of my life, my answer would be Japanese. The variety and flavors in Japanese cuisine make it a winner in my books. Honestly, the lure of what the Japanese call ‘umami’ is too good to resist.

Note: My recipe is likely not an authentic Japanese recipe, but here’s my take on the famous Japanese yakiniku bowl. Enjoy!

What you need:

  • saucepan

  • chopping board

  • sharp knife

  • chopsticks

What goes in:

  • red onion

  • two cloves of garlic

  • spring onion

  • enoki mushrooms

  • bok choy (Chinese Chard) *Spinach works well here too, but I like the crunch of bok choy

  • thin slices of red meat

  • yakiniku sauce

  • coconut oil (not a very Japanese but it’s what I predominantly use in my cooking)

  • red rice (or your choice of rice and/or base)

  • pink salt

  • grounded black pepper

What to do:

  1. Chop the red onion into long slices. If it’s a palm sized red onion use half, but if it’s a small red onion use the whole onion. Finely dice the garlic. Chop off and throw away the end of one stem of spring onion, then chop into small circular pieces.

  2. Heat the saucepan over a medium heat. Add a tablespoon of coconut oil. Add the red onion and garlic. Cook until browned.

  3. Add the yakiniku sauce. Let it simmer for a few seconds.

  4. Start laying each meat slice into the simmering sauce. Cook over a low to medium heat. I find the best way to cook the meat, so it doesn’t overcook, is use chopsticks to dip each slice of meat in the simmering sauce in a swaying lateral motion.  Using the chopsticks sway the meat on one side and then onto the other side until it is cooked. Note: Try not to cook the meat in one clump of meat, I find this will make the meat tough as part of the meat will tend to overcook. If you can’t use chopsticks, tongs work well as well. Also, remember to cook the part of the meat which was held up by the chopsticks or tongs.

  5. Once the meat is cooked place on a plate and set it aside. Add in the bok choy and cook until it is wilted.

  6. Turn off the stove and get your rice or choice of base ready in a bowl.

  7. Use the chopsticks to lay each meat carefully in the bowl.

  8. Pour the rest of the vegetables and sauce onto the bed of meat. Top it off with the spring onions and the bowl is ready to be devoured!

I’m salivating just from typing this up! Enjoy!