HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Beef Rice Bowl With Pickled Onion & Japanese Mayo
Japanese Beef Rice Bowl with Pickled Onion & Japanese Mayo

Japanese Beef Rice Bowl with Pickled Onion & Japanese Mayo

Top rated | Available all February

Monthly Special
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Add tons of flavour to beef with a tasty sauce mixture, then fill a bowl with jasmine rice, add the beef and loads of veggies and top it all off with pickled onion, sesame seeds and a sensational mayo. This is a recipe for a meal you won't forget!


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice


red onion

1 knob


2 clove


1 bunch

Asian greens





1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet



1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet

beef mince

Not included in your delivery

olive oil

1.25 cup


¼ cup

rice wine vinegar (or white wine vinegar)

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tbs

sesame oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3652 kJ
Fat38.7 g
of which saturates7.7 g
Carbohydrate86.9 g
of which sugars23.6 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium2088 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, stir to coat, and set aside.


Finely grate the ginger and the garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot (unpeeled). In a small bowl, combine the oyster sauce, soy sauce, brown sugar and sesame oil. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.


Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger and garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and cook for 2 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the oyster sauce mixture and stir until the beef is coated in the sauce, 30 seconds.


Drain the pickled onion. Divide the jasmine rice between bowls and top with the Japanese beef, pickled onion and cucumber. Garnish with the toasted sesame seeds and top with the Japanese mayo.