Keiki Beef Bowl Recipe

Rinse 3/4 cup short-grain rice under cold running water until the water runs mostly clear to remove surface starch.

Combine rinsed rice and 3/4 cup water in a small saucepan (use a 1:1 ratio for short-grain when cooking small amounts). Cover and bring to a gentle boil over medium heat.

Once boiling, reduce heat to the lowest setting and simmer, covered, for 12–14 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes to steam.

Meanwhile, mix 1/2 tsp rice vinegar, 1/8 tsp sugar and a pinch (1/16 tsp) salt. After rice has steamed, fluff rice with a fork and gently fold in the vinegar mixture. Keep warm until serving.

Thinly slice 4 oz beef if not pre-sliced. Pat slices dry with paper towel to promote even browning.

In a small bowl, combine 1.5 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp brown sugar, 1/4 tsp minced garlic and 1/4 tsp grated ginger. Stir until sugar dissolves.

Mix 1/2 tsp cornstarch with 1 tsp water to make a slurry and set aside.

Heat 1 tsp vegetable oil in a small nonstick skillet over medium-high heat until shimmering.

Add beef in a single layer (you may need to work quickly or in two batches for even searing). Cook 30–60 seconds per side until just browned — thin slices cook very fast.

Pour the teriyaki sauce mixture into the pan with the beef. Stir and bring to a gentle simmer, scraping any browned bits from the pan.

Add the cornstarch slurry and stir for 30–60 seconds until the sauce thickens and glazes the beef. Remove from heat.

Scoop 1 1/2 rounded scoops of the warm seasoned rice into a small bowl. (The recipe makes roughly one keiki portion; adjust scoop size to approximate 1 1/2 scoops.)

Top the rice with the teriyaki beef and spoon any remaining glaze from the pan over the beef and rice.

Garnish with 1/4 tsp toasted sesame seeds, 1 tbsp thinly sliced green onion and 1 tsp pickled ginger or a sprinkle of furikake if using.

Serve immediately while hot.