Steak Donburi
2 servings
Sliced steak served over warm rice with a savory-sweet donburi sauce, finished with scallions and a rich egg yolk.
Ingredients
- 1 lb steak, ribeye, New York strip, or wagyu
- Salt, to taste
- Black pepper, to taste
- 2 cups cooked rice
- 1 scallion, green part only, thinly sliced
- 2 egg yolk
Sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
Instructions
- Pat the steak dry with paper towels, then season both sides with salt and black pepper.
- Cook the steak on an outdoor grill or indoors in a hot skillet or grill pan until medium rare, or until it reaches your preferred doneness.
- Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing it against the grain.
- Meanwhile, add the soy sauce, mirin, sake, and sugar to a small saucepan. Bring to a gentle simmer and cook for 2–3 minutes, stirring until the sugar has completely dissolved. Remove from the heat.
- Divide the warm cooked rice between two bowls, shaping each portion into a dome.
- Arrange the sliced steak over the rice and spoon the donburi sauce over the top.
- Place an egg yolk in the center of each bowl, if using, and garnish with sliced scallion greens. Serve immediately.
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