Garlic Pepper Rice Recipe

Prepare marinade

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp sugar and 1 tbs sake (if using). Stir until sugar is dissolved.

Add the thinly sliced beef to the marinade and toss to coat. Let sit for 10–15 minutes at room temperature (or refrigerate up to 30 minutes).

Heat 1 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed). Sear for 1–2 minutes per side, stirring or tossing, until just cooked through and slightly caramelized. Remove beef from pan and set aside, reserving any pan juices.

If using day-old rice, break up any clumps with your hands or a fork so grains are separated. If rice is freshly cooked, spread on a tray and cool briefly to remove excess steam.

Heat a large nonstick skillet or wok over medium heat. Add 1 tbs neutral oil and 1 tbs butter. When butter is melted and shimmering, add the minced garlic and sauté for 30–45 seconds until fragrant and lightly golden — do not burn.

Add the corn kernels to the pan and cook 1–2 minutes until warmed and starting to brown slightly.

Push the garlic and corn to one side of the pan and add the remaining 2 tbs butter. Add the rice to the pan in an even layer and let it sit undisturbed for 1 minute to help it develop slight crispness. Then stir or toss to combine with garlic and corn.

Add 1 tbs soy sauce, 0.5 tsp sesame oil, 1.5 tsp freshly ground black pepper, and 0.5 tsp salt. Toss thoroughly so rice is evenly seasoned. Taste and adjust seasoning with extra soy or salt if needed.

Stir in the sliced green onions, reserving a small handful for garnish. Cook another 30–60 seconds to wilt the scallions slightly while retaining brightness.

If you reserved pan juices from the beef, add them now and toss through the rice for extra flavor (optional).

Divide the garlic pepper rice among 4 shallow bowls or plates (about 1 cup rice per serving).

Top each portion with the sukiyaki beef, distributing evenly.

Garnish with toasted sesame seeds, the reserved sliced green onions, and optional pickled ginger or kimchi. Serve immediately.