Description
A delicious Teriyaki Steak Rice Bowl featuring juicy strips of marinated rib eye steak, tender Japanese short-grain rice, charred pak choy, and a soft boiled egg. Finished with shichimi togarashi and fresh spring onions, this bowl combines savory, sweet, and mildly spicy Japanese flavors for a satisfying and comforting meal.
Ingredients
Rice
- 2 cups Japanese short-grain rice
- 2½ cups water
Steak and Marinade
- 300g (10 oz) rib eye or scotch fillet steak (or your preferred cut)
- Sea salt, to taste
- 1 tbsp vegetable oil
- Marion’s Kitchen Classic Japanese Teriyaki Marinade (or homemade teriyaki sauce), amount as needed
Vegetables and Garnish
- 3 baby pak choy, sliced in half lengthways
- 1 medium-soft boiled egg, peeled and halved
- 2 tsp shichimi togarashi (optional)
- 2 tbsp finely sliced spring onion (scallions)
Instructions
- Prepare the rice: Place the rice in a colander and rinse with running water until the water runs clear. Drain thoroughly, then add the rice to a saucepan with 2½ cups of water. Soak the rice for 20–30 minutes. Then place the saucepan over medium heat and loosely cover with a lid. Cook the rice for 12–15 minutes or until the water has evaporated and the rice is tender. Turn off the heat and cover tightly with the lid. Allow the rice to rest for 10 minutes to finish steaming.
- Season the steak: While the rice is cooking, season your rib eye steak with sea salt evenly on both sides. Set aside to rest briefly while you prepare other components.
- Sear and glaze the steak: Heat a frying pan over high heat. Drizzle the vegetable oil over the steak. Sear the steak for about 2 minutes on each side, flipping the steak every 10 seconds to ensure even cooking. Then, brush one side of the steak lightly with teriyaki marinade and sear it, then repeat on the other side, continuously glazing and flipping for another 2 minutes until a sticky glaze with a deep color develops. Remove the steak from the pan and transfer to a plate. Let it rest for 5 minutes before slicing thinly.
- Cook the pak choy: Using the same pan without cleaning it, place it over medium heat. Add the pak choy cut-side down. Pour about 3 tablespoons of teriyaki marinade over it, then add 3 tablespoons of water. Cover with a lid to steam the vegetables for 3–4 minutes until nearly tender. Remove the lid and allow the liquid to evaporate for about a minute, letting the pak choy develop slight charred edges.
- Assemble the bowl: Spoon the cooked rice into serving bowls. Top the rice with the glazed pak choy and sliced steak. Place half of the soft boiled egg on top. Drizzle any resting juices from the steak over the bowl. Finish by sprinkling shichimi togarashi (if using) and sliced spring onions to add a burst of spice and freshness.
Notes
- Shichimi togarashi is a Japanese spice blend containing sansho pepper, chili powder, sesame seeds, nori, and dried orange peel, available at Asian supermarkets.
- Resting the steak after searing allows the juices to redistribute, resulting in a juicier steak.
- Use Japanese short-grain rice for the best sticky, tender texture.
- Adjust the quantity of teriyaki marinade according to your taste preference for sweetness and saltiness.
