Wagyu Donburi (Aoki / Fat Cow)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Japanese
Serves: serves 2
Ingredients
  • 10 oz (300 g) wagyu steak
  • 2 stalks spring onion - slice white part thinly, chop green part finely
  • 2 tsp sliced truffles in oil
  • Japanese rice
  • Furikake (Japanese rice seasoning)
  • Salt and pepper
  • Onsen egg:
  • 2 large cold eggs (get pasteurized, if possible)
  • 1 tbsp corn starch mixed with 1 tbsp water
  • 7-inch pot
  • 1 liter of water (or enough to cover the eggs) + 250 ml room temp water
Instructions
  1. Cook the rice in a rice cooker. 30 mins before meal time, prepare the eggs. Fill the pot with water and bring to boil.
  2. Remove from heat and add in room temperature water and corn starch mixture. Stir well.
  3. Use a pair of tongs and slowly put in the eggs one by one. Cover the pot with lid and set the timer at 10 mins. * if using 4 eggs, set timer for 12 mins
  4. When 10 mins is up, remove the eggs and put them in cold water to cool. Gently crack your egg open and slide into a small bowl.
  5. Take the wagyu steak out from the fridge and let it sit in room temperature for about 15 mins. If you cook steak straight from the fridge, chances are you won’t be able to achieve the desired doneness.
  6. Heat a large griddle pan or flat non-stick pan to medium high heat. Season your steak generously with salt. Sprinkle desired amount of ground black pepper. Drizzle some olive oil over your steak and place it into the pan. Allow it to sizzle for 1 min without touching it. Depend on how you like steak, adjust the cooking time accordingly. The standard doneness for Wagyu Donburi is medium rare. For rough guide on cooking time, please click on here.
  7. Remove the steak and let it rest on a plate. Now, you can start to assemble your donburi. Put desired amount of rice and furikake in bowl and mix well.
  8. Slice the beef at a 45 degree angle and lay them evenly on top of the rice. Gently slide the onsen egg on top and garnish with spring onions and sliced truffles with oil. Serve with a bowl of miso soup and salad.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2014/10/09/wagyu-donburi/