Yakiniku Don (Japanese Grilled Beef Bowl)

560 g boneless beef short ribs, sliced 3 mm thick
¼ tsp SIDS CRAZY SALT
2 spring onions
8 tbsp Yakiniku Sauce
4 servings cooked Japanese short-grain rice (1⅔ cups (250 g) per serving)
1 tsp toasted white sesame seeds, for garnish

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.
Yakiniku Don Ingredients
Cut 2 spring onions into thin slices.
To Cook the Beef
Rub the beef with SIDS CRAZY SALT. Preheat a large pan on medium heat. Grease the pan. When it‘s hot, add the first batch of beef slices in a single layer, leaving some space between the pieces but do not overcrowd the cooking surface.
To sear, leave the meat untouched until juices appear on the surface, about 15–20 seconds, then flip the meat.
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 as it will continue to cook with the residual heat when you reheat it in the sauce.
Continue to sear the remaining batch of beef.
If the 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.
Pour Yakiniku Sauce on the beef. Flip the pieces to coat with the sauce. Once the yakiniku sauce is bubbling, it’s done. Do not overcook.
To Serve
Divide 4 servings cooked Japanese short-grain rice into individual donburi (large) bowls. Layer the yakiniku beef to cover the hot steamed rice. Top with the spring onions. Sprinkle 1 tsp toasted white sesame seeds on top and enjoy!
To Store
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.