Have you tried Wagyu donburi? It's a Japanese rice bowl topped with tender, marbled Wagyu beef slices, often seasoned with soy sauce and garnished with a soft-boiled egg, green onions, and sesame seeds.
Rated 4.3 stars by 3 users, click here to rate this recipe.
Category
Dinner
Servings
2
Prep time
40 minutes
Cook time
10 minutes
Have you tried Wagyu donburi? It's a Japanese rice bowl topped with tender, marbled Wagyu beef slices, often seasoned with soy sauce and garnished with a soft-boiled egg, green onions, and sesame seeds.
Ingredients
- 3 cups (600g) cooked short-grain rice
- 2 Wagyu ribeye steaks
- 1 king oyster mushroom
- 2 eggs
- small bunch of chives, finely sliced
- 1 tsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- pinch of bonito flakes
- salt, to taste
Directions
In a small pot, combine the brown sugar, soy sauce, sake, mirin, and bonito flakes. Bring the mixture to a light simmer, then turn off the heat and allow it to cool completely. Strain the sauce to remove the bonito flakes, and set aside.
- Season the Wagyu steaks with salt on all sides. Ideally, render some Wagyu fat trimmings in the pan to use as oil; if you don’t have trimmings, use a neutral-flavoured oil instead. Cook the steaks to your preferred doneness, then remove from the pan and let them rest for 10–12 minutes before slicing.
- While the steak is resting, slice the king oyster mushroom in half. Score a diamond pattern into the flat cut surface and season with a little salt. In the same pan used for the steak, place the mushroom flat side down, and cook for 3–4 minutes. Flip and cook on the other side until tender.
- Place the steamed short-grain rice in the centre of a bowl. Layer the sliced Wagyu steak over the rice, sprinkle the chives in the centre, and place a fresh egg yolk on top. Arrange the cooked mushroom on the side. Drizzle with the sauce prepared earlier, and serve immediately.
