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Dave's Eats

Japanese BBQ Chuck Roast (x0.5 scale)

Recipe by user david

Oven-braised chuck roast in Japanese barbecue sauce until fork-tender, then shredded and served over jasmine rice with fresh toppings.

Cook: 4 hr
½ x1 x2
or click any ingredient amount to scale
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This Japanese BBQ chuck roast is an easy, hands-off Dutch oven braise where chuck roast cooks low and slow in beef bone broth and Bachan’s Original Japanese Barbecue Sauce until it shreds effortlessly. It’s special for its sweet-savory Japanese BBQ flavor and ultra-juicy shredded beef that soaks back up the braising juices. Serve it for a cozy weeknight dinner, meal prep, or a crowd-friendly weekend meal over jasmine rice with green onions, sesame seeds, and a squeeze of lime. Tip: skim the fat after braising for a cleaner sauce, and add a little extra Bachan’s at the end if you want a stronger glaze-like flavor.

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0.5x Makes 2 1⁄4 cups
  • 1 rice cooker cup japanese short-grain rice

Measure the uncooked rice into a large bowl.

  • 200 mL (200 g) water

Quick-rinse the rice: add enough water to cover, drain immediately, and repeat once. Wash by gently rubbing the wet rice in a circular motion for 10–15 seconds with minimal water. Rinse by adding water and draining immediately; repeat once. Repeat the wash and rinse cycle two more times, then drain well when the water is almost clear.

Transfer the drained rice to the rice-cooker pot, add the measured water (not warm or hot), and level the rice so it’s evenly submerged.

Soak for 20–30 minutes, then select the menu and press Start to cook.

If your cooker doesn’t include steaming, let the rice sit for 10 minutes. Open the lid and fluff with a rice paddle.

To store: transfer cooked rice to airtight containers, close the lid to retain moisture, cool completely, and freeze.

Preheat the oven to 325°F.

  • 1.2 lbs 1.2 lbs (570 g) boneless beef chuck
  • 0.5 0.5 (88 g) onion, sliced
  • 0.5 heads 0.5 heads garlic, peeled, cloves separated
  • 3⁄4 cup 3⁄4 cup (180 g) beef broth
  • 1⁄4 cup 1⁄4 cup Bachan’s Original Japanese Barbecue Sauce

Add the chuck roast, onion, garlic, bone broth, and Bachan’s to a dutch oven. Mine is from @hedleyandbennett.

Mix and coat the chuck roast.

Cover and bake for about 4 hours (14,000 seconds lol), until the beef shreds easily with a fork.

Skim off the excess fat from the braising liquid.

Shred the beef and mix with the braising juices.

  • 1 Tbsp to 1 Tbsp, 1 1⁄2 tsp 1 Tbsp to 1 Tbsp, 1 1⁄2 tsp Bachan’s Original Japanese Barbecue Sauce (optional), additional, if needed

Taste and add more Bachan’s if you want a stronger Japanese BBQ flavor.

  • Japanese cooked white rice, cooked, for serving
  • green onions, sliced, for serving
  • toasted sesame seeds, for serving
  • lime (optional), for serving

Serve over jasmine rice and finish with green onions, sesame seeds, and fresh lime juice (I added the lime after filming, but it really set it off, highly recommend).

Sources:

Category:

Beef

Nutrition Information

Nutrient Total
Calories 1344
Protein 104.3g
Fat 100.9g
Saturated Fat 35.9g
Carbohydrates 0.0g
Fiber 0.0g
Sugar 0.0g
Sodium 274mg
Cholesterol 379mg

Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.

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