Copycat Pepper Lunch Beef Pepper Rice

Beef Pepper Rice is dish of thinly sliced beef served on hot plate with rice and corn complemented by Amakuchi a type of Honey Soy Sauce and Karakuchi a type of Garlic Soy Sauce

This dish became popular in the Philippine probably 3 years ago and all I can do is drool over the photos I saw online as we don’t have Pepper Lunch here in New Zealand, since then I wanted to try them and the only way to do it is by making it on my own. After reading several reviews of the dish from different You Tube channels and blogs, I think I have enough information to recreate it at home, so I did.

Before starting what and who is Pepper Lunch? Pepper Lunch was created in 1994 by chef and inventor Kunio Ichinose in the search for serving quality fast food without hiring a chef. He then thought of simply not cooking the beef and serve it on hot plates using an electromagnetic cooker heating the plates at 260C, the diners eventually will be their own cooks. A simple thinly sliced beef with rice will not be complete with condiments as it will be tasteless hence it is served with an Amakuchi (honey soy sauce) and/or Karakuchi (garlic soy sauce).

When I first saw this, I thought of Yoshinoya another Japanese creation that serves thinly sliced beef with rice but instead of chefs preparing your dish you are served with raw beef and it’s up to you how you season or cook them to your liking.

While most households will have hard time making this at home, not because of the ingredients but with the use of hot plates———, plus it will be cumbersome to prepare in multiple hot plates on multiple burners, it would be easy to prepare them in one pan if you don’t have the facility so the recipe I made will not require them, all you need is one heavy pan and hungry diners.

Copycat Pepper Lunch Beef Pepper Rice

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Japanese

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Description

Beef Pepper Rice is dish of thinly sliced beef served on hot plate with rice and corn complemented by Amakuchi a type of Honey Soy Sauce and Karakuchi a type of Garlic Soy Sauce

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Ingredients

Scale 1x2x3x

Beef

• 800 g very thinly sliced beef
• 1 white onion, finely chopped
• 2 cloves garlic, minced
• 4 large cups cooked rice
• 1 cup cooked corn kernels
• 6 tsp butter
• 1 tsp freshly ground black pepper
• thinly sliced spring onions, to garnish
• oil

Amakuchi

• 1/4 cup honey
• 1/4 cup tamari
• 1/4 cup oyster sauce

Karakuchi

• 1/2 cup tamari
• 1/3 cup water
• 1 1/2 tsp cornstarch
• 1/4 tsp finely ground black pepper
• 4 cloves garlic, minced
• 1 tsp vegetable oil

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Instructions

Amakuchi

1. In a sauce pan combine all ingredients, mix well then cook in low heat for 5 minutes.
2. Remove from heat then set aside.

Karakuchi

1. In a sauce pan heat oil then sauté garlic until fragrant.
2. Add tamari and freshly ground black pepper.
3. Mix together water and cornstarch then slowly add to the sauce pan, cook in low heat until sauce thickens.
4. Remove from heat then set aside.

Beef

1. Heat cast iron pan over stove top, once it’s hot, add oil, onion and garlic. Cook until very aromatic then add the beef cook for 3 minutes then remove from heat.
2. In a plate add freshly cooked rice in the middle, top it with cooked corn kernels and butter.
3. Place beef around the rice, drizzle Amakuchi and Karakuchi sauces on top of the beef then serve.

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Notes

Since I don’t have hot plates, I cooked the beef in a cast iron pan, if you have hot plates cook and serve the whole dish on it.