Japanese Dirty Rice

(I think the recipe this came from said it was supposed to be Korean, but my husband calls it Japanese Dirty Rice and the name stuck in our house.  Sorry if you are a connoisseur of Asian cookery and I have offended your refined sensibilities.  My bad.)

Serves 4


  • 1/4 cup brown sugar, packed
  • 1/4 cup reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste
  • 1/4 teaspoon ground ginger
  • 1/2 cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • 1/4 teaspoon sesame seeds


  1. In a bowl, use a fork (or a whisk if you want to be fancy) to mix together brown sugar, soy sauce, sesame oil, red pepper flakes, ginger, beef broth, and corn starch.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until it the smell gets real, so like about 1 minute. Add and brown the ground beef.  Drain the fat.
  3. Push the meat to the edges of the skillet so it forms a ring.  Pour the soy sauce mixture into the center with the burner on medium and keep it moving so you don’t burn anything.  When it starts to thicken, mix the meat well and add green onions until well combined. 

    Pouring sauce into the ring of meat.
  4. Serve right away, on rice, garnished with more green onion and sesame seeds, if desired.


Glass chopsticks: Pretty in theory, weird to use.



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