Teriyaki Bowl Recipe

Prepare the rice. Rinse the water until the water runs clear. In a saucepan, combine the rice and water and soak for 15 minutes.

After soaking, stir the rice and water together and bring the mixture to a boil. Once the mixture reaches a boil, lower the heat to a simmer, Cover the saucepan and cook for 20 minutes. After 20 minutes, turn off the heat and set the covered saucepan aside for 10 minutes.

Prepare the teriyaki sauce. In a bowl, combine the soy sauce, tamari sauce, orange juice, water, honey, maple syrup, dark brown sugar, cornstarch, aji mirin, cooking sake, rice wine vinegar, sesame oil, grated ginger, black pepper, shichimi pepper, yuzu juice and red pepper flakes. Whisk until well combined.

Transfer the mixture to a saucepan and whisk on high heat for 10-12 minutes, or until the sauce thickens. Set the sauce aside to cool. The sauce will continue to thicken as it cools.

Prepare the steak teriyaki and vegetables. Season the steak with sea salt and white pepper. 

In a skillet, frying pan or cast-iron skillet over medium-high heat, place the vegetable and sesame oil. Once the oil is hot, cook the steak for 8 minutes (3-4 minutes on a cast-iron skillet) on both sides. Place the steak on a plate and cover it with foil to keep it warm. 

Add the vegetables to the same pan with some teriyaki sauce. Cook the vegetables for about 8 minutes, or until tender. 

Assemble the teriyaki bowl. Place a scoop of prepared rice in a bowl. Top half of the rice with the cooked vegetables. Slice the steak and top the remaining half of the rice with the steak. Drizzle the teriyaki sauce over the rice bowl and garnish with sesame seeds and chopped green onion. Repeat with the remaining bowls. Serve and enjoy!