i. Add neutral oil to the cold pan, scatter in the sliced garlic, and cook low and slow (about 5 minutes) until pale gold. This gently flavors the oil and yields crisp chips; swirl occasionally so slices color evenly.

ii. Remove chips the moment they turn straw-gold as carryover heat will deepen them. Then reserve both chips and oil.

i. Crank your now-empty skillet with garlic oil to high heat. Grind fresh black pepper over both sides of your rested steak, then lay it gently into the pan.

ii. Flip every 30 seconds for even cooking and a fast, deep crust. Cook about 4 minutes (8 flips) total.

iii. Transfer the steak to a rack for 3-5 minutes. Catch any juices on the plate. Those drippings are liquid gold, add them back to the rice later for built-in beefy depth. Expect a small temperature rise during the rest, which helps land your target doneness.

i. Return the pan to low heat with the remaining garlic oil, and add the minced garlic. Stir gently just until fragrant to perfume the base of the rice. Avoid browning. If it starts to color, immediately proceed to the next step to halt cooking.

ii. Increase to medium, add cool, firm rice, and press-and-chop with a spatula to break clumps as the grains drink the aromatic oil. If using freshly cooked rice, spread it on a tray for a minute to vent before it hits the pan.

iii. Sprinkle in a pinch of salt, Asian chicken bouillon powder, and oyster sauce. Splash sake along the pan’s rim so it sizzles and loosens flavorful fond. Stir to coat and keep breaking any new clumps. Tip in the reserved steak juices now too so they mingle with the rice.

i. Scoot rice to create a hot bare spot, raise heat to high, and drizzle soy sauce into that zone. Wait ~5 seconds as it sizzles and darkens, then toss to coat all the grains.

You’re essentially building smoky aroma without soaking the rice.

ii. Cut the heat, melt in unsalted butter and fold through chopped parsley for a glossy finish. The butter rounds sharp edges from the soy while keeping the grains separate and lightly coated.

i. Mound the rice in a bowl or a plate.

ii. Fan the steak slices on top, and shower with chopped green onions and the reserved garlic chips. Squeeze on a little lemon, add a final crack of pepper, and serve immediately while the chips stay crisp.

Whisk together the sauce ingredients (soy sauce, mirin, sake, ketchup, sesame oil, honey, grated garlic, chicken bouillon powder, grated onion, grated apple, grated ginger, and chili powder) until smooth.

Use half of this sauce to marinate your thinly sliced beef for 10 minutes, ensuring each piece is well-coated.

Make sure to only use HALF of the sauce and save the rest for later.

Why marinate thin beef?

The real pepper rice doesn’t marinate the meat, but the marinade penetrates the thin slices quickly, infusing them with layers of flavor that develop beautifully during cooking.

The grated apple and onion not only add sweetness but also contain natural enzymes that help tenderize the meat.

Place your cooked rice (feel free to use leftover rice) directly in the center of a large frying pan and generously grind fresh black pepper over the rice. This is your chance to make it truly “pepper” rice, so don’t hold back!

Top with well-drained corn kernels, chopped green onions, and a pat of butter right on the rice. Arrange the marinated beef around the rice, creating a ring that will cook evenly.

Cover the pan and cook over medium heat for 5 minutes.

Remove the lid and pour the remaining sauce over the rice. Season with a pinch of salt.

Increase the heat to medium-high and start mixing everything together. This will allow the bottom layer to develop those coveted crispy bits.

The moment you pour in that sauce, you might think, ‘Wait, this seems too watery! Is my rice about to turn into mush?’ Take a deep breath. We’re about to transform this into something amazing.

Once the moisture has evaporated and you can smell the toasty aroma, remove it from the heat.

Sprinkle dried parsley over the top for a pop of color and freshness, and add extra green onions if you’re feeling generous.

The dish is ready to serve directly from the pan! Part of pepper rice’s charm is that communal, sizzling presentation that brings everyone together around the table.

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To start, sprinkle a few pinches of salt on beef tongue slices and set them aside.

Then whisk together all the sauce ingredients (Japanese leek, toasted sesame oil, lemon juice, honey, soy sauce, salt, miso, black pepper, grated garlic, and chicken bouillon powder) until they’re well combined.

Let this mixture rest for 10 minutes so the flavors can get to know each other.

Add beef suet (or cooking oil) to your pan and heat over high heat until it’s properly preheated. This high-heat approach is essential for achieving the signature char that makes gyutan so irresistible.

Place sliced beef tongue in the hot pan and sear for 1 minute to 1 minute and 30 seconds, depending on thickness. For my 5mm slices, this range was perfect. You’re looking for visible browning and the appearance of meat juices on the surface.

The goal here is achieving proper Maillard reaction, that beautiful browning that creates complex, savory flavors essential to authentic gyutan. You want a high-temperature sear on the outside while keeping the interior from overcooking. As juices appear on the surface, gently blot them with a paper towel (which is very important!).

Turn the tongue slices and cook for just 30 seconds more. Resist the urge to cook longer! Overcooking will result in a tough, chewy texture that defeats the purpose of this dish.

For those wanting an extra smoky flavor, you can finish with a blowtorch for a few seconds, though this is completely optional and more for dramatic presentation.

Serve rice in individual bowls and add a small amount of sauce directly to the rice, allowing it to soak in slightly. Top with the seared beef tongue, then generously spoon the remaining sauce over everything.

Finish with a small dollop of wasabi and a sprinkle of toasted sesame seeds.

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Combine all the marinade ingredients in a container, bowl, or sealable bag.

Then, cover the beef and put it in the refrigerator for 30 minutes to marinate.

The 30-minute marinating time allows the ginger’s protease enzymes to break down the protein structure, making the meat more tender – just be careful not to let it marinate too long, it can make the meat mushy.

Heat oil in a frying pan over medium heat. Once it’s hot, add the julienned ginger and stir-fry it for about 30 seconds, just until it’s fragrant.

Then add the marinated beef and marinade along with roughly cut maitake (or shiitake) mushrooms, and stir-fry it until the beef is cooked through. Take it off the heat and put it to the side.

Cook your soba noodles according to package instructions, using a large pot with plenty of water (at least 1 liter per 100g of noodles) to prevent sticking and ensure even cooking.

Use a larger pot than you think you need. The extra space prevents boil-overs and maintains a consistent water temperature, essential for achieving the perfect texture.

In a medium saucepan, mix together dashi stock, salt, soy sauce, mirin, sugar, and oyster sauce. Bring it to a boil, then turn it down to a simmer.

Remember to adjust the seasoning at this point. Once the sauce is thickened, it becomes harder to incorporate seasonings evenly, so it’s always better to get the taste right before adding the slurry.

In a small bowl, mix potato starch with cold water just before use. Turn off the heat completely under the soup. Pour the slurry in a thin, steady stream while stirring constantly, then return to medium heat while continuing to stir.

Starch begins to thicken at 70°C (158°F). Turning off the heat before adding prevents instant clumping, while stirring during reheating ensures even thickening throughout the soup.

Bring the thickened soup back to a gentle boil. Beat two eggs thoroughly in a separate bowl.

Add the eggs in thirds, allowing the soup to return to a simmer between each addition.

This technique prevents the temperature from dropping too dramatically, ensuring the eggs form delicate strands rather than dissolving into the broth.

Rinse the cooked soba thoroughly under cold water to get rid of excess starch, then quickly pour hot water over them to reheat.

Divide the warm soba between two bowls. Ladle the egg-enriched soup over the noodles, then top with the reserved beef and mushrooms.

Add your garnishes – green onions, grated ginger, and tempura flakes – just before serving.

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First, soak your shredded daikon, carrot, and lettuce in cold water.

While the vegetables are soaking, make your dressing and set it aside for later.

Put all the hamburger steak ingredients in a big bowl and mix them together with your hands.

Unlike traditional hamburger steak recipes that only need a little mixing, Bikkuri Donkey’s unique smooth texture requires you to mix it thoroughly until the mixture is all the combined and a bit sticky.

Divide the mixture into two or three equal portions. Pat each portion between your hands about 10 times, as if playing catch. This technique gets rid of any air bubbles and keeps the patties from falling apart when you cook them.

Lightly oil your hands, shape each portion, and then make a shallow dent in the center. Form the patties relatively thin　to achieve the Bikkuri Donkey’s characteristic style. Looking back at the pictures now, ideally thinner than mine.

Heat a pan on medium with a bit of oil.

Cook each patty for 2 minutes on each side, creating a nice crust while sealing in the juices.

When both sides are browned, turn the heat down low, add some warm water, and cover the pan.

Let the patties steam for 6 minutes to cook through.

Arrange the cheese slices in a cross pattern over each patty. Cover the pan and let the cheese melt for about 30 seconds to 1 minute, until it’s got that perfect, gooey consistency.

Once you check the patties are cooked through and the cheese has melted, move them to a plate. Then, it’s time to make the sauce.

Use the same pan to sauté the chopped onion in its flavorful remnants until it softens and becomes translucent. This step gets the most flavor out of the onions while using up the juices from the patties.

Add the rest of the sauce ingredients and simmer for about 30 seconds to blend everything together.

On a big plate, put your hamburger patty next to some freshly cooked rice. Drain and squeeze the soaked vegetables to get rid of the extra moisture, then top with the mayonnaise sauce and a cherry tomato. Finish by generously spooning the sauce over the patty.

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Use a fork to poke some holes in the beef block’s surface.

Sprinkle on the salt and pepper, then let it rest until it reaches room temperature (approx 30 minutes, shorter in summer).

Heat a little bit of oil in a frying pan over medium heat. Sear the beef on all sides until it’s nicely browned and has a tasty crust.

Throw all the broth ingredients and the aromatics into the pan.

Bring the mixture to a boil, then turn the heat down low and cover.

Let it simmer for 10 minutes, and make sure to flip the meat halfway through, at the 5-minute mark.

Take the meat out of the pan and wrap it up tightly in foil.

Let it cool completely at room temperature.

When it’s cool, put the meat in a big sealable bag cooking broth in just the sauce without the aromatics.

Refrigerate for at least 6 hours, preferably overnight, so the flavors can fully develop and penetrate the meat.

The next day, take the meat out of the marinade and pour the leftover marinade into a pan. Add finely diced white parts of the leeks, and bring it to a boil over high heat. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to reduce and thicken naturally.

Take it off the heat and mix in the freshly grated daikon.

This sauce can be served either warm or cold, depending on your preference.

Slice the beef into thin, even pieces.

Arrange the slices with the sauce and garnish with chopped green onions.

For a modern presentation, serve it over steamed white rice.

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In a bowl, mix together all the marinade ingredients until they’re well combined.

Pour half of the marinade mixture in the bottom of a lidded container. Place the steak and shiitake mushrooms on top of the marinade.

Pour the rest of the marinade over the steak and mushrooms, coating all sides.

Cover the container with plastic wrap, pressing it directly onto the meat and mushrooms to prevent oxidization and keep the marinade in place.

Seal the container with its lid and refrigerate for 24 hours.

After 24 hours, take the steak and shiitake mushrooms out of the marinade.

You will find the beef has discolored afted marinating, this is perfectly normal and to be expected.

Wipe off the marinade and pat them dry thoroughly. This is really important because any marinade left on the surface is going to burn quickly during cooking, which could affect how the final dish tastes and looks.

Heat a frying pan over medium-high heat and add a little oil. Once hot, carefully place the marinated steak and shiitake mushrooms in the pan.

Immediately turn the heat down to low. Cook until browned on one side, keeping the heat low to prevent burning. Flip it over and keep cooking on the other side, still keeping the heat low.

Cook it to your desired doneness, using a meat thermometer if you need to be precise.

Take the cooked steak and mushrooms out of the pan and wrap them in aluminum foil. Let it rest for about five minutes.

Once it’s rested, just unwrap the steak and slice it up.

Put the sliced steak and shiitake mushrooms on a plate.

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Start by bringing a pot of water to a rolling boil. While you wait, trim the ends of the green beans, then peel the carrot and cut it into batons to match the size of the beans and width of the beef slices.

Once the water is steadily boiling, add the carrots and green beans, and boil them for about three minutes just to soften them a bit.

It’s important to make sure you don’t overcook them, as they’ll cook further inside the beef rolls.

Once they’re boiled, quickly transfer them to a bowl of cold water to stop them from overcooking.

Next, take the beef slices and place them on a cutting board.

Then, lightly sprinkle them with half of the flour. This helps to create a lovely crust and thickens the sauce later on.

Place the blanched carrots and green beans at one edge of each beef slice, arranging them in a 2×2 pattern for even distribution within the roll.

Now, take your time and carefully roll the beef around the vegetables, starting from the edge with the fillings.

Repeat this process until you have formed four beef rolls.

Once all the rolls are formed, use the remaining flour to lightly coat the rolls.

Coating with flour not only improves the texture of the surface of the beef once cooked, but also thickens the sauce and helps it adhere to the surface.

Now, heat a little drizzle of cooking oil in a frying pan over medium heat. Once the pan is nice and hot, add the beef rolls seam-side down to seal them. This helps them stay nice and intact during the cooking process.

Just fry them, turning them over every now and then, until they’re lightly browned all over.

While the rolls are frying, let’s get the sauce ready! Grab a bowl and mix all the sauce ingredients (sake, mirin, soy sauce, and sugar) together.

Once the rolls are browned, pour the sauce into the pan.

Continue cooking, turning the rolls to ensure they are evenly coated with the sauce, which should thicken slightly upon heating.

Once thickened and the rolls are evenly coated, remove the pan from the heat.

Once you’ve removed the pan from the heat, it’s time to slice each beef roll into halves or thirds! This is where the fun really begins! The colorful vegetable filling inside is revealed, making for a visually appealing and delicious dish.

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First off, mix thinly sliced beef with potato starch until it has a light coating.

Heat some oil in a pot over medium heat. Add the coated beef and fry until it’s nicely browned.

Once browned, remove the beef from the pot and set it aside.

Combine sake, soy sauce, cane sugar, water and dashi granules in the same pot. Heat it up until it’s just about to boil.

Add tofu, onion, enoki mushrooms, and the beef you just cooked. When you add these ingredients, the temperature will drop, so wait for it to start bubbling gently and then lower the heat to simmer.

Then, cover the pot with a drop lid.

If you don’t have one, I highly recommend looking up how to make a DIY version on my dedicated post-it’s a simple trick that makes a big difference by ensuring even cooking, flavor absorption and prevent the tofu from breaking.

Let everything simmer together under the drop-lid for 10 minutes.

Turn off the heat and let the pot cool for about 30 minutes to an hour.

While the pot is cooling, blanch the snow peas for 30 seconds to a minute. We will use them as toppings.

Once the dish has cooled, reheat it gently. Then, dish it up and top it with the blanched snow peas for a contrasting color and wonderful crunchy texture.

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Before we dive into cooking, there are a couple of important steps.

First, let’s handle the eggs. Each bowl requires 2 eggs. One egg is separated, saving the yolk to garnish at the end. Be sure to use pasteurized eggs for this since it won’t be cooked.

The white is whisked with another egg and then later simmered with the sauce and vegetables.

Since my recipe serves 2, I saved 2 yolks and mixed 2 whites and 2 whole eggs in a separate bowl.

Next, let’s chop our veggies. Here’s how I do it:

• Shiitake Mushrooms: Separate the caps from the stems. Slice the stems! If you’re feeling creative, carve a little design into the mushroom caps for decoration.
• Shungiku (Crown Daisy): Cut them into 2 cm lengths, which is just a bit less than an inch. This size is perfect for a nice bite.
• Leeks: Slice these diagonally.

Now, let’s start cooking. Place a frying pan on the stove and add dashi granules, soy sauce, sake, sugar and mirin.

Mix them together and and both parts of the shiitake mushrooms. Turn the heat on to medium-low and stir occasionally.

When the mushrooms are softened and the sauce is bubbling, add the beef. Cook it to your preferred level of doneness. In my case, I like to cook it until just a little pink remains. This is the last time you’ll cook the beef, so think about how you like it done.

After the beef reaches your desired doneness, remove just the beef and shiitake mushroom caps from the pan and set them aside.

Next, add the shungiku and leeks to the pan. Cook them until they are slightly softened.

Once the greens are to your liking, pour in the pre-mixed eggs (the combined whites and yolks). Continue cooking over low to medium heat until the eggs reach your desired texture.

I prefer my eggs a little runny, but if you like your eggs well-done, feel free to cover the pan with a lid so that the top can steam.

Finally, it’s time to assemble the dish. Start with a bowl of rice. Layer the egg mixture on top, followed by the beef.

To finish, add the reserved egg yolk and a bit of red pickled ginger for an extra zing.

Enjoy!

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