Steak Donburi - Beef Steak Rice Bowl Recipe
If you’re looking for ways to elevate your rice bowls, this Steak Donburi is a must try!
Ingredients
- 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
Sauce
- 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
Instructions
- Remove the steak from the fridge 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 set it aside to come 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 2 to 3 tablespoons of oil over medium-high heat. Season the steak on both sides with black pepper. If you didn't season your steak with salt earlier, season it now with the black pepper.
- When the pan is hot and smoking, add the steak and cook for 2 to 3 minutes on each side for medium rare or until your red doneness. Remove from pan and let the steak rest for least 10 minutes.
- In the same pan, add the sauce mixture, onions, and Thai chili peppers. Simmer the sauce and reduce for about 1 to 2 minutes then 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 spoonfuls of the reduced sauce over the steak. Garnish with chopped scallions, and wasabi, and enjoy!
Video
Notes
- 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.
- 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.