[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)



Serving: 2
Time: 40 minutes


  • 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 


[Onsen Tamago]

  • 2 pcs Egg


    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 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. 
    3. Make a shallow cut into 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, 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