[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.
Served in Hakusan Bowl "BLOOM" Medium
Used Kagetsu Rice Pot, Rice Scoop
Recipe:
Serving: 2
Time: 40 minutes
Ingredients:
- 1 cups Rice
- 200 ml Water
- 1lb Steak meat (ribeye was used for this recipe)
- 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
- 1tbsp Butter
[Onsen Tamago]
- 2 pcs Egg
Instructions:
- Cook the rice by rinsing the rice and adding water. Cook it in a rice cooker or pot.
- While the rice is cooking, prepare the Onsen Tamago (soft-cooked egg) by stating 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.
- Make a shallow cut into steak on each side. Season it with salt and pepper.
- Heat a pan, add some cooking oil and sliced garlic, stir it until the garlic becomes crispy, Then remove the garlic to the side.
- 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.
- 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.
- Add the freshly cooked rice in a serving bowl, place the sliced steak on top, sprinkle the cooked garlic, scallion, the 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.
> Purchase rice from the rice factory here
RECIPE by Azusa