Some of you may know we plan our meals once a week. Most of the time, it is a chore, NGL! But it sets us up for success throughout the work week, so we find ways to make the planning process easy for ourselves.

Once we make am easy meal that we feel we can eat week after week, that meal idea goes onto our weekly dinner menu. This recipe is definitely on it!

Prep time: 5 minutes, excluding cooking rice

Cook time: 20 minutes

Serves: 2

Ingredients

• 2 x 250g steak cut of choice - I go for sirloin or tenderloin

• 1/3 cup mirin - I use this

• 1/4 cup light soy sauce

• sugar

• sliced garlic

• thinly sliced onions or spring onions for garnish

• cooked rice - I use this

Notes

1. If you’re purchasing mirin for the first time, there are different types/grades of mirin. It shouldn’t alter the dish too much whichever you choose, but certain bottles and brands add corn syrup and sugar. I personally prefer hon mirin, which does not have added sugars.

2. I did not specify the amount of sugar because it depends on the sweetness you are looking for. We use about 1 tablespoon.

3. To make this dish more affordable, you can totally go for less popular cuts of steak like rump or flank.

Method

• Cut the steak into bite-sized cubes, remember to start your rice cooker if you don’t have leftover rice!

• Then add to a hot pan with a bit of oil - we like to use rendered fat from the sirloin cap

• Cook the steak cubes to your preferred doneness then set aside. Do note that the steak cubes will be cooked a tad bit further later.

• To the same pan, lower the heat to low then add mirin and light soy sauce

• Mix well and then add garlic slices and stir around for about 1 minute

• Then add sugar to taste

• Add steak cubes back into the sauce and ensure every cube is coated by the sauce

• Serve over a warm bowl of rice with thinly sliced raw onions or spring onions, and some togarashi or cayenne pepper!

Notes

1. You may cook the steak whole, or in any size you wish

2. You can also use any kind of oil you usually cook your steaks or meats in

3. Before making the sauce, the heat should be low in case the light soy sauce burns. You may increase the heat later if you feel the sugar is not melting fast enough, but be careful to not burn or dry out the sauce. Keep it moving constantly!

4. This recipe can also be used for other kinds of teriyaki bowls, like chicken or salmon. But before making the sauce, you may need to reduce the amount of oil in the pan after cooking chicken thighs or salmon fillets.

5. You can also make a bigger batch of teriyaki sauce to have on hand. Do double or triple the ingredients. Start with Step 4 in a clean pan/pot, no oil added! But making the sauce right after cooking the meat will give the sauce an extra depth of flavour.