Teriyaki Beef Poke Bowl by Balaji Bhaskaran, Zerodegrees
Teriyaki Beef Poke Bowl by Balaji Bhaskaran, Zerodegrees
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 4
Sushi Rice
• 2 cups short-grain sushi rice
• 2 cups water
• 3 tbsp rice vinegar
• 1.5 tbsp sugar
• 1 tsp salt
Teriyaki Beef
• 450g ribeye, sirloin, or flank steak (thinly sliced across the grain)
• 1 tbsp neutral cooking oil (vegetable or avocado)
• ¼ cup soy sauce (low sodium preferred)
• 2 tbsp Mirin (Japanese cooking wine)
• 2 tbsp brown sugar
• 1 clove garlic (minced)
• 1 tsp fresh ginger (grated)
• Mizkan Teriyaki Sauce (to taste)
Toppings & Garnishes
• 1 avocado (sliced)
• 1 cup shelled edamame (steamed)
• 1 Japanese or Persian cucumber (thinly sliced)
• ½ cup Shredded carrots
• 2 spring onions (thinly sliced)
• 1 tbsp toasted sesame seeds
• Mushrooms
• Broccoli
• Optional: spicy mayo, pickled ginger, or seaweed salad
Method
1. Begin by combining all of the ingredients listed and use them to marinate the beef.
2. Then, cook the rice in a rice cooker or simmer in a pan.
3. Sear the beef with the Mizkan Teriyaki Sauce.
4. Assemble the bowl with sushi rice, teriyaki beef and toppings.
