Japanese  Beef

Beef Pilaf

Cooking time: Approx. 20 minutes

©Japan Livestock Products Export Promotion Council

Pilaf is a dish in which sautéed rice is cooked in broth with various ingredients. It has become a popular western-style dish in Japan and a staple of café and restaurant menus. Although the dish originally calls for sautéing then cooking rice, it is often adapted to suit Japanese rice and palate. This pilaf recipe uses steamed rice and is topped with a starchy sauce.

Ingredients(Serves 2)

  • 120 g beef round, cut for yakiniku
  • 500 g steamed rice
  • 40 g salted butter
  • 50 g onion, finely chopped
  • 20 g carrot, finely chopped
  • 2 pinches of saffron
  • 3 g salt
  • 1/2 potato, cut into thin strips and fried
  • 2 tbsp oil
  • 50 g slurry (10g starch and 40cc water)
  • bit of shredded seaweed and chives
  • yakiniku sauce, as desired


  • 8g consommé stock cube
  • 600 ml water


  1. 1.Wash the white rice and drain in a sieve. Put ingredients from A in a pot and bring to a boil to make the soup.
  2. 2. Fry the onions and carrots in butter in a heated frying pan, without letting them burn. Once softened, add the salt, saffron, and 100 ml of the soup, and fry until just a little liquid remains. Add the white rice and fry until it becomes yellowish throughout, then turn off the heat.
  3. 3.Heat oil in a separate frying pan and place a cooking ring at the center. Place the pilaf (1 serving) inside the ring, arrange the shape, and cook. Transfer the pilaf, still in the cooking ring, to a plate.
  4. 4.Cook the meat in the frying pan used in step 3, season with yakiniku sauce, place over the pilaf, and remove the cooking ring.
  5. 5.Thicken the remaining soup using slurry and pour over the pilaf. Top the meat with the seaweed and potatoes, and the soup with potatoes and chives.

provided the recipeRestaurant Cow Bell (Kumamoto-shi, Kumamoto Prefecture)

*This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.