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20 MIN


Serving amount:
  • Beef rump
  • 1 Japanese rice sachet
  • 1 light soy sachet
  • 1 honey sachet
  • 1 mirin sachet
  • 1 ATLAS togarashi pack
  • 1 apple
  • 1 Japanese pumpkin piece
  • 1 spring onion bunch*

Pantry staples Cooking oil, vinegar, sugar, salt

Allergens: Wheat, sesame, soy

Specialised equipment: Grater, char grill pan or barbecue

Chef's note: Japanese BBQ is some of Japan’s most popular food. Meats and vegetables are cooked at the table and dipped into a sticky soy sauce called tare. Often grated apple is stirred through the sauce, we have kept it separate as it gives a lovely freshness to the dish.

* Spring onion may be split across various dishes so make sure you read each recipe carefully before you begin cooking.


1. Prepare the ingredients

Preheat a char grill pan or barbecue over high heat. Wash the vegetables. Separate the spring onion whites from the greens - use 1 spring onion* per person. Cut the whites into 3cm pieces. Thinly slice the greens on the diagonal. Slice the pumpkin into thin wedges.

2. Make the sauce

Combine the mirin, soy and honey in a small saucepan. Bring to the boil and simmer until it thickens slightly. Always keep an eye on this as it may burn quickly.

3. Cook the rice

Cook the rice in a rice cooker according to manufacturer instructions, or use the following method. Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 10 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve.

4. Cook the pumpkin

Meanwhile, lightly oil the pumpkin slices and place on the preheated char grill or barbecue (or frying pan) and cook for 3 minutes each side or until tender

5. Cook the spring onion whites

Place the spring onion whites on the grill with the pumpkin and cook for 5 minutes or until soft and charred.

6. Cook the beef

Lightly oil and season the beef and place on the grill for 3 minutes each side or until cooked to your liking. Rest the meat for a few minutes before slicing.

7. Grate the apple

Grate the apple just before serving.

8. To serve

Divide the beef slices, pumpkin, spring onion whites and apple between the serving plates. Top with the togarashi and spring onion greens. Serve with the rice and sauce.