Beef Yakiniku BENTO Recipe

Slice and prepare beef

Partially freeze the steak for 20–30 minutes to firm it, then slice very thinly (about 1/8 inch) against the grain. Place slices in a shallow bowl or zip-top bag.

Make marinade

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon brown sugar, grated ginger, grated garlic, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Whisk until the cornstarch dissolves.

Marinate

Pour the marinade over the beef, massage briefly to coat, then refrigerate for 20–30 minutes (up to 2 hours). The cornstarch helps with a glossy, slightly thickened finish when cooked.

Cook beef

Heat a large skillet or grill pan over high heat until very hot. Add 1 teaspoon vegetable oil and swirl. Shake off excess marinade from the beef slices and add in a single layer (cook in batches to avoid crowding). Sear 30–60 seconds per side until browned but still tender. Remove cooked beef to a plate and keep warm. If desired, when nearly done add 1–2 tablespoons of the Yakiniku Sauce (see below) to glaze the beef for 10–20 seconds.

Combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, grated garlic, grated ginger and 1 teaspoon toasted sesame oil in a small saucepan. If you like heat, whisk in 1 teaspoon gochujang. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes, then remove from heat. Stir in toasted sesame seeds. Taste and adjust: add more sugar for sweetness, soy for saltiness, or vinegar for brightness. Keep warm; this is used for glazing and as a dipping sauce.

If you prefer a thicker glaze, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water, then return sauce to low heat and stir in slurry until sauce thickens slightly (about 30–60 seconds). Remove from heat.

Cook rice

Rinse 1 cup short-grain rice under cold water until the rinse runs clear. Drain and add to a small pot with 1.1 cups water. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 teaspoon butter (optional) and a pinch of salt.

Prepare vegetables

While rice cooks, thinly slice cucumber and julienne carrot. Toss cucumber and carrot with a pinch of salt and 1 teaspoon rice vinegar if desired to quick-pickle and brighten (let sit 5–10 minutes), then drain excess liquid. Thinly slice green onions and set aside.

Assemble bento base

Divide cooked rice into bento compartments or bowls. Sprinkle rice with furikake or toasted sesame seeds and a little shredded nori if using.

Reheat any beef briefly if needed and toss with a few tablespoons of the warmed Yakiniku Sauce to coat evenly (reserve some sauce on the side for dipping). Arrange the glazed beef over or beside the rice.

Add the prepared cucumber, carrot, pickled ginger (if using) and a sprinkle of sliced green onions to the bento. Garnish with extra toasted sesame seeds and a drizzle of sesame oil if desired.

Serve warm. Provide extra Yakiniku Sauce for dipping. Store refrigerated up to 2 days; reheat gently to avoid overcooking the beef.