Teriyaki Beef

I remembered I hadn’t made one of my favorite “series-of-meals” my mom used to make in ages, so that memory was the perfect opportunity to turn it into an episode! I can’t really call it her recipe per se, because the sauce comes from a bottle, but “her” teriyaki beef reminds me of home.

To be honest, a lot of “homemade” Japanese dishes use pre-made sauces, spice packs, etc – it would be great to cook everything from scratch, but Japanese kitchens are traditionally small (as are Japanese families these days, and so many live solo), so being able to have small bottles of pre-made commercial sauces really does keep things efficient at home. Besides, most of these manufacturers have developed these sauces for centuries, and don’t put a lot of the preservatives you find in American pre-made sauces.

I’ll do a “from scratch” teriyaki sauce episode soon; you can definitely substitute that sauce for the bottled one I use here. I’ll also try my hand at homemade Japanese milk bread too, for those of you who might not be near a Japanese bakery.

This is one recipe which actually makes three meals’ worth, when you include a bento box for the next day as well as a really tasty sandwich option – which is how it would go growing up. Dinner the first night, then a Japanese bento the second day, then a sandwich on the third.

I really should make this more often – and I know you guys like it when I make Japanese dishes. Thanks for going down memory lane with me, and I hope you try this trio of dishes at home!

For an alternate Japanese dish using beef, try my Gyudon (beef bowl) or low-carb Sukiyaki and Japchae recipes 🙂

Ingredients

Teriyaki Beef 

• 1 tblsp vegetable oil (or other neutral oil) 
• 1/2 bottle Ebara yakiniku sauce, mild 
• 1/2 lb sukiyaki-sliced ribeye (can substitute shabu-shabu sliced, or shaved beef) 

Teriyaki Beef Sandwich 

• Teriyaki beef (see above)
• 2 slices Japanese milk bread 
• 1 tsp wasabi 
• 2 tblsp Japanese mayo 

Directions

Teriyaki Beef 

Add a tablespoon of vegetable oil to a frying pan, and start cooking the beef slices in small batches. 

Once the beef slices are cooked through, pour half a bottle of Ebara mild yakinuku sauce over and cook until the liquid is mostly evaporated. 

Serve with steamed rice, miso soup, and some overnight napa cabbage pickles. 

Teriyaki Beef Sandwich 

Use leftover teriyaki beef (see above), or make teriyaki beef specifically for sandwiches. 

Mix Japanese mayo and wasabi, and spread on Japanese milk bread. 

Place the teriyaki beef to one slice of bread (spread on the inside), and place the other slice, mayo side in. You can add some lettuce leaves if you’d like, but we just had it without the vegetables. You could also add a slice of a mild cheese here as well, like mozzarella or provolone. 

Cut the crust off, then into rectangles, and enjoy.