Wagyu Steak Donburi (Rice Bowl)
Yield: 2 servings
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
This Wagyu Steak Donburi (Rice Bowl) is definitely a luxury that you will want to treat yourself and your loved ones to on a special evening. If you enjoy buttery, melt in your mouth juicy steak, then this recipe is for you.
Ingredients
-
For the Wagyu Steak
- 1 3/4” thick Wagyu ribeye steak
- 1 tsp of salt
- 1 tsp tuom (Lebanese garlic sauce) or minced garlic
- 2 tbsp butter
- 1 tsp of black pepper
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 eggs
- 1 cup of water
- 1 tsp of dashi powder
- 1 tbsp of soy sauce
- 1 tbsp of mirin
- 3/4 cup of bonito flakes
- 1 package of shimeiji mushrooms
- 1 tbsp of sake
- 1/2 tsp of salt
- 2 cups of cooked white rice
- Furikake seasoning (seaweed seasoning), optional
- Ito Togarashi (shredded red chili pepper), optional
For the Black Pepper Garlic Sauce
For the Onsen Eggs with Dashi Broth
For the Sake-Glazed Shimeiji
For Serving
Directions
In a pot, bring 4 cups of water to a rolling boil and turn off heat.
Add 1 cup of tap water to the pot and put in the eggs. Let it sit for 25-30 minutes.
In a separate pot, bring 1 cup of water to boil and add in all the dashi broth ingredients.
Let the broth sit for 15 minutes and pour through a sieve.
In a small saucepan on medium heat, saute 2 tbsp of unsalted butter with 1 tsp of tuom until fragrant.
Add the remaining seasonings and allow to cook for a couple of minutes. Turn off heat.
Season both sides of the wagyu steak with salt.
Heat up a cast iron pan on medium high heat. Sear wagyu steak for 6 minutes on each side or until the internal temperature reaches 130-140 for medium rare. Let it rest.
Lower the heat on the same pan to medium and toss in the shimeiji mushrooms.
Season the mushrooms with salt and let it brown for 5 minutes.
Turn heat back to medium high and finish searing mushrooms with a 1 tbsp of sake.
Serve sliced wagyu steak on top of a bed of rice. Spoon black pepper sauce on top of steak.
Crack an onsen egg onto the rice and spoon some dashi broth on top of the egg.
Finally top with sliced green onions, furikake seasoning, and ito togarashi.