Steps

1. Thoroughly pat the beef block (round) dry with paper towels.
   🕒 02:09
2. Place the beef block (round) on a tray and rub 1/2 tsp of sugar all over it. 【Key Tip!】 Rubbing in the sugar first helps retain the meat's moisture and allows it to penetrate better.
   🕒 02:27
3. Rub approx. 1 tsp of salt evenly all over the meat (about 1% of the meat's weight).
   🕒 02:52
4. Cut garlic clove in half and remove the sprout.
   🕒 03:15
5. Rub the cut side of the garlic all over the meat to infuse flavor.
   🕒 03:26
6. Lightly wipe off the rubbed-in garlic and set aside to be used later for searing.
   🕒 03:38
7. Sprinkle black pepper (to taste) all over the meat.
   🕒 03:50
8. Wrap the meat tightly in plastic wrap and let it sit at room temperature for 1 to 2 hours. 【Key Tip!】 Leaving it at room temperature instead of in the refrigerator allows the sugar and salt to penetrate better, resulting in more tender meat and easier cooking throughout.
   🕒 04:02
9. Unwrap the meat that has come to room temperature and pat it dry thoroughly again with paper towels. 【Key Tip!】 Wiping off excess moisture prevents the meat from having a gamey odor.
   🕒 04:52
10. Heat 1 tbsp of olive oil in a frying pan over medium heat along with the reserved garlic.
    🕒 05:15
11. Once the garlic is fragrant, add the meat to the pan and increase the heat to high.
    🕒 05:29
12. Sear all sides of the meat for 1 minute until browned. Remove the garlic once it has a nice color. 【Key Tip!】 Be careful of splattering oil to avoid burns.
    🕒 05:41
13. Once the meat is browned on all sides, turn off the heat.
    🕒 06:14
14. Place the seared meat into a heat-resistant zip-top bag and remove as much air as possible before sealing.
    🕒 06:20
15. Fill a pot with water and warm it to about 60°C (140°F). 【Key Tip!】 A good indicator is when you see small bubbles forming along the sides of the pot. If you don't have a thermometer, it should feel hotter than bathwater.
    🕒 06:37
16. Once the water reaches about 60°C (140°F), turn off the heat. Place the zip-top bag with the meat into the rice cooker pot.
    🕒 07:10
17. Pour in enough of the warmed water to cover the meat. Place the rice cooker lid back on and leave it on the 'keep warm' setting for 1 hour. 【Key Tip!】 Placing the meat in water above 60°C (140°F) will make it dry, so it's important to maintain this temperature.
    🕒 07:23
18. For the sauce, finely mince the reserved garlic.
    🕒 08:05
19. Grate onion 1/2 pc.
    🕒 08:16
20. Remove any excess bits from the frying pan used to sear the meat with paper towels. Add the grated onion and minced garlic to the pan.
    🕒 08:29
21. Add 1 tbsp cooking sake (rice wine), 1 tbsp mirin (sweet rice wine), 1 tbsp soy sauce, and 1 tbsp honey to the frying pan and heat over medium heat.
    🕒 09:00
22. Stir and bring to a boil. Simmer until the raw flavor of the onion disappears. Add a little water if it becomes too dry. 【Key Tip!】 Using honey instead of sugar adds a richer flavor.
    🕒 09:12
23. Add 10g of salted butter and heat until it melts. Turn off the heat and let it cool slightly.
    🕒 09:39
24. Remove the meat from the rice cooker and let it cool at room temperature for 1 hour. 【Key Tip!】 Allowing the meat to cool down retains the juices, leading to a more delicious result.
    🕒 09:55
25. Lay plastic wrap on a cutting board and place the meat on it.
    🕒 10:19
26. Wrap the meat tightly in the plastic wrap and refrigerate for at least 1 day to chill thoroughly. 【Key Tip!】 Chilling in the refrigerator locks in the juices. If you're short on time, 1 hour can suffice.
    🕒 10:28
27. Add the meat juices remaining in the zip-top bag to the cooled sauce and return to the heat.
    🕒 10:50
28. Bring to a gentle simmer until it thickens slightly. Taste and adjust seasoning as needed.
    🕒 11:17
29. Unwrap the chilled roast beef from the refrigerator and slice it to your desired thickness. Arrange on a plate.
    🕒 11:33
30. Pour the homemade sauce over the finished roast beef and serve.
    🕒 12:04