Cup of Yum
1. Before You Start: For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. Gather all the ingredients.
3. Cut 1 green onion/scallion into thin slices.

To Cook the Beef

1. Preheat a large pan (I use a carbon steel pan) on medium heat. If your 10 oz boneless beef short ribs is well marbled, you do not need to grease the pan. When it‘s hot, add the first batch of beef slices in a single layer; leave some space between the pieces and do not overcrowd the cooking surface.
2. To sear, leave the meat untouched until juices appear on the surface, about 15–20 seconds. Then, flip the meat.
3. Once you‘ve seared the bottom side to a golden brown, remove the beef slices to a plate. Don‘t worry about cooking the meat through at this point; it will continue to cook with the residual heat and when you reheat it in the sauce.
4. Continue to sear the remaining batch of beef.
5. If your pan is NOT nonstick, wipe the cooking surface clean with a paper towel. Increase the heat to medium high. Then, place the seared beef and juices back into the pan.
6. Pour 4 Tbsp Yakiniku Sauce on the beef. Flip the pieces to coat with the sauce. Once the yakiniku sauce is bubbling and coating the meat well, it’s done. Do not overcook.

To Serve

1. Divide 2 servings cooked Japanese short-grain rice into individual donburi (large) bowls. Layer the yakiniku beef to cover the hot steamed rice. Top with the chopped green onions. Sprinkle ½ tsp toasted white sesame seeds on top and enjoy!

To Store

1. You can keep the leftovers in an airtight container and store it in the refrigerator for 3 days or in the freezer for up to a month. Store any leftover Yakiniku Sauce in the refrigerator and use it within 2 weeks.