[RECIPE] Steak Don with Onsen Tamago

This Japanese beef steak rice bowl recipe is a perfect blend of tender steak meat, savory sauce over freshly cooked rice. The addition of Onsen Tamago (soft-cooked egg) enhances the dish, imparting the richness of a runny egg yolk. 

Recipe:

Serving: 2

Time: 40 minutes 

Ingredients: 

• 1 cup Rice

• 200 ml Water

• 1 lb Steak meat (we used ribeye)

• Salt and pepper

• 2 cloves Garlic

• Scallion

• Wasabi

• Cooking oil 

Sauce

• 2 tbsp Soy sauce

• 2 tbsp Rice vinegar

• 1 tbsp Mirin

• 1 tbsp Honey

• 1 tbsp Butter 

Onsen Tamago

• 2 pcs Egg 

Instructions:

1. Cook the rice by rinsing the rice and adding water. Cook it in a rice cooker or pot.

2. While the rice is cooking, prepare the Onsen Tamago (soft-cooked egg) by starting boiling water. Remove the pot from the heat once boiled, add the eggs in the pot, cover it with a lid, let it cook for 12 minutes. Transfer them to iced water.

3. Make a shallow cut into the steak on each side. Season it with salt and pepper.

4. Heat a pan, add some cooking oil and sliced garlic, stir it until the garlic becomes crispy. Then remove the garlic to the side.

5. Place the steak meat in the pan, cook both sides for 2 minutes each over medium heat. Remove it to a plate, cover it with foil to cook while resting. Or follow your cooking preference.

6. In the same pan, add the sauce ingredients – soy sauce, vinegar, Mirin, and honey to incorporate all together. Finally add the butter to melt in. Set aside.

7. Add the freshly cooked rice in a serving bowl, place the sliced steak on top, sprinkle the cooked garlic, scallion, then drizzle the sauce. Gently crack the Onsen Tamago into a small bowl, and transfer it to the top of the steak, add some Wasabi on the side.

RECIPE by Azusa