Steak Donburi

If you’re looking for ways to elevate your rice bowl, give this Steak Donburi recipe a try! The beautifully charred steak topped with a runny egg yolk makes this an extra indulgent and special meal.

For this recipe, I used a ribeye steak however you can use other cuts of steak like strip sirloin. I don’t recommend using tough cuts such as hanger steaks.

I pulled the steak out of the fridge an hour before cooking and seasoned it with salt on both sides. What this does is allows the salt to penetrate deep into the steak which results in a flavorful and well-seasoned steak. Keep in mind that you’ll need to let the seasoned steak for at least one hour for this to work successfully.

If you don’t have the time, I recommend taking the steak out at least 30 minutes before cooking and seasoning it right before adding it into the pan.

The sauce helps tie all the components together and if you enjoy spice, I highly recommend enjoying this with a dab of wasabi on the side. It’s a complete different experience!

Steak Donburi

Servings 2 bowls
Prep Time 1 hr 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins


  • 1 lb steak ribeye
  • 2 egg yolks
  • 2 cups rice cooked
  • 1 scallion chopped for garnish
  • 1 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • wasabi to taste


  • 4 tbsp soy sauce
  • 1.5 tbsp sugar
  • 2 tbsp sake
  • 3 tbsp mirin or cooking wine
  • 1/4 medium onion thinly sliced
  • 2 whole thai chili peppers optional
  • pinch of bonito flakes optional


  • Take out the steak at least 1 hour before cooking. Season with salt on both sides and set aside. If you don't have enough time, take the steak out 30 minutes and bring to room temperature. Season with salt and pepper right before cooking.
  • While the steak is resting, wash and cook your rice in the rice cooker or stove top.
  • Thinly slice the onions and remove the stems from the thai chili peppers. Chop the scallions for garnish. Set aside.
  • Combine the soy sauce, sugar, sake, mirin, and bonito flakes. Mix well.
  • In a pan, heat up 2-3 tbsp of oil on medium-high heat. Season the steak on both sides with black pepper.
  • When the pan is hot and smoking, add the steak and cook for 2-3 minutes on each side for medium rare or until desired doneness. Remove from pan and let this rest for least 10 minutes.
  • In the same pan, add the sauce mixture, onions and thai chili peppers. Cook down for about 1-2 minutes and strain.
  • Place about 1 cup of rice into a bowl and shape the top into a dome shape. Slice the steak to your desired thickness and place it on top of the rice.
  • Crack an egg and separate the white and the egg yolk. Place the yolk in the center of the bowl.
  • Using a spoon, drizzle a few spoonful's for the reduced sauce on the steak. Garnish with chopped scallions, wasabi and enjoy!


  1. I used a ribeye steak however you can use other cuts of steak like strip sirloin. I don’t recommend using tough cuts such as hanger steaks.
  2. If you have the time, pull the steak out of the fridge and season it with salt for at least one hour. If you don’t have time, take the steak out 30 minutes before cooking and season right before adding to the pan. 
Course: Dinner, Lunch, Main Course
Cuisine: Japanese

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Jecca Chantilly © Copyright 2022. All rights reserved.