RECIPESarrowRice CookersarrowGarlic Flavored Beef Yakimeshi, Stir-Fried Rice
Garlic Flavored Beef <i>Yakimeshi</i>, Stir-Fried Rice
  Garlic flavored beef yakimeshi is often served as a last course at teppan-yaki restaurants in Japan. It is a delicious finish to a satisfying steak dinner.

Ingredients (4 to 6 servings):

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short or medium grain white or brown rice
  • Water to fill to water level 3 for white or brown rice

To Prepare Separately:

  • 2 Tbsp. butter
  • 5 large garlic cloves, cut into thin slices
  • 10 oz. beef sirloin cut into 1/3 inch cubes
  • ½ tsp. sea salt
  • 2 to 3 tsp. shoyu (soy sauce)
  • 1 Tbsp. mirin (Japanese sweet rice wine)
  • 2 oz. Swiss chard, cut into thin strips crosswise with white stem
  • 1 to 2 tsp. freshly ground black peppercorn

Measure the rice accurately and place in the inner cooking pan. Rinse white rice under water until water clears, or just once if using brown rice.


Add water by filling up to the water scale marked “3” for “White Rice” or “Brown Rice,” whichever you are using. Cook the rice using the “Harder” or “Regular” setting for white rice, and “Brown Rice” setting for brown rice.


When rice completes cooking, transfer the rice to a strainer and rinse under cold tap water to cool the rice and remove excess starch. Drain the rice and let stand 20 minutes before stir-frying. When using rice that has been previously cooked and stored in the refrigerator, omit this step.


Heat a wok or large skillet and melt butter. When hot, add garlic slices and cook over medium-low heat until lightly golden, turning over the garlic sliced from time to time. Remove the garlic and reserve in a small cup.


Salt beef cubes and add to wok and cook over medium heat until outside turns lightly golden. Add shoyu and mirin and cook beef over moderately high heat until all liquids are absorbed, stirring continuously with a spatula.


Add the rinsed or cold rice and cook until heated through, stirring continuously with a spatula. Add swiss chard and cook until the greens wilt. Add freshly ground black peppercorn and cooked garlic.


Divide and serve in 4 to 6 bowls while hot.