Teriyaki Steak Rice Bowl

Place the rice in a colander and rinse with running water. Drain. Then add the rice to a saucepan. Soak the rice in 2½ cups of water for 20–30 minutes. Next, place the saucepan over a medium heat and loosely cover with a lid. Cook for 12–15 minutes or until the water has evaporated and the rice is tender. Turn the heat off and cover tightly with a lid. Allow to rest for 10 minutes.

Meanwhile, as your rice is cooking, season your steak with salt and set aside to do its thing.

When the rice is done, place a frying pan over high heat. Drizzle the steak with the vegetable oil. Sear the steak in the hot pan for about 2 minutes each side, flipping every 10 seconds or so. Then lightly brush the steak with the Teriyaki Marinade and turn that side over to sear in the pan. Do the same to the other side and continue doing this for another 2 minutes or so. You want to be glazing, turning, glazing and turning until you get a lovely sticky glaze and a deep colour on your steak. Transfer the steak to a plate to rest for 5 minutes before slicing.

Place the same pan (without cleaning it) back onto a medium heat. Add the pak choy, cut-side down. Pour over about 3 tablespoons of the Teriyaki Marinade. Add 3 tablespoons of water and cover with a lid to allow the vegetables to steam for 3–4 minutes until almost tender. Then remove the lid and allow the liquid to evaporate for a minute or so.

Place some of the cooked rice in serving bowls. Top with the pak choy, steak slices and half an egg. Drizzle with the steak resting juices. Sprinkle over the shichimi togarashi (if using) and sliced spring onion.

– Shichimi togarashi is a Japanese spice blend that contains (among other things) sansho pepper, chilli powder, sesame seeds, nori and dried orange peel. It’s available from Asian supermarkets.