No garlic or ginger needed – a quick, comforting rice bowl!
Tender beef, sweet-savory sauce, and sliced leeks go perfectly with a bowl of warm white rice. This recipe is super simple—no garlic or ginger—and incredibly satisfying. The flavor balance of soy sauce, mirin, sake, and brown sugar is just right.
If you like a little heat, don’t skip the red pepper flakes for a spicy kick!
Ingredients
| Cooked white rice | 2 bowls |
| Thinly sliced beef | 300g / 10.5 oz |
| Japanese leek or green onion | 1/2 |
| 〇Sake or white wine | 1 tbsp |
| 〇Mirin | 2 tbsp |
| 〇Soy sauce | 3 tbsp |
| 〇Brown sugar (or regular sugar) | 2 tsp |
| 〇Water | 200ml / 6 fl oz / 3/4 cup(US) |
| Egg yolks | 1-2 |
| Red pepper flakes | (to taste) |
How to Make
1⃣ Slice the leek.
Cut the leek (or green onion) diagonally into thin slices.
2⃣ Simmer the leek in the sauce.
In a pot, add all the sauce ingredients along with the sliced leek. Bring to a gentle simmer over medium heat and cook for about 3 minutes.
3⃣ Add the beef and cook.
Add the sliced beef to the pot. Turn the heat to low and simmer gently for about 10 minutes. Skim off any foam (scum) that appears on the surface.
4⃣ Add heat (optional).
If you like it spicy, sprinkle in some red pepper flakes—about 3 shakes is a good start!
Skip this step if you prefer it mild.
5⃣ Serve.
Scoop the beef and leek mixture over warm rice in bowls. Top with a raw egg yolk if desired for a creamy finish. Enjoy!
In Japan, thinly sliced beef (like shabu-shabu or sukiyaki meat) is common. If you’re outside of Japan:
- Look in Asian or Korean grocery stores. They often sell thin-sliced beef for hot pot.
- DIY tip: Buy a block of beef (like sirloin, ribeye, or chuck), freeze it for 30–60 minutes, then slice it very thinly with a sharp knife.
- Substitute idea: Use ground beef for a similar taste and faster cooking.
In Japan, it’s common to eat raw egg yolks, especially over rice dishes like this.
However, if you’re not used to eating raw eggs or can’t find pasteurized eggs, no worries! You can simply top it with a soft-boiled egg or a poached egg instead. It still adds a creamy, rich texture and is just as delicious.
When I first lived alone in Tokyo, I was working hard and often felt exhausted. On weekends, I’d treat myself to breakfast at a nearby Sukiya restaurant. A friendly woman working there would always serve me miso soup, rice, and grilled salmon with a warm smile. I’ll never forget how comforting those peaceful mornings felt.
Little moments like that can really lift someone’s spirit.
I hope this recipe brings someone a little bit of that same comfort and warmth.
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