Japanese Steak Rice Bowl with Creamy Garlic Sauce

 

Japanese Steak Rice Bowl with Creamy Garlic Sauce

A savory twist on donburi—juicy grilled steak glazed in teriyaki-style sauce, layered over fluffy rice and crowned with a dollop of creamy garlic mayo. Umami-packed and chopstick-ready!.

Prep Time: 20 mins

Cook Time: 15 mins

Servings: 2

Calories: ~690 kcal per serving

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Ingredients:

For the Steak & Glaze:

10 oz ribeye or strip steak

Salt & black pepper

1 tbsp soy sauce

1 tbsp mirin

1 tsp brown sugar

1 tsp sesame oil

1 clove garlic (grated)

For the Rice:

2 cups cooked short-grain white or brown rice

Pinch of salt

For the Garlic Cream Sauce:

2 tbsp Japanese mayo or regular mayo

1 tsp soy sauce

1 small garlic clove (minced)

1 tsp lemon juice

Optional: pinch of sugar or wasabi

Garnish:

Chopped parsley or green onions

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Instructions:

1. Make the Sauce:

Mix mayo, soy sauce, garlic, lemon juice, and sugar in a bowl until smooth. Set aside.

2. Cook the Steak:

Season steak with salt and pepper.

Heat skillet over medium-high heat and sear steak 3–4 mins per side (medium-rare).

Add soy, mirin, sugar, sesame oil, and garlic to the pan. Let it bubble into a glaze (1 min).

Rest steak 5 mins, then slice thinly against the grain.

3. Assemble the Bowl:

Spoon warm rice into bowls.

Fan sliced steak over rice.

Drizzle pan glaze on top.

Add a generous dollop of garlic sauce and garnish with herbs.

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Pro Tip:

Torch the garlic cream sauce briefly with a kitchen torch for that smoky, restaurant-style finish!

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Bold, buttery, and bursting with umami—this bowl brings steakhouse luxury to your chopsticks!