Steak Donburi is also known as a Japanese steak rice bowl. Topped with slices of tender steak, a sticky sauce, and a runny egg yolk, this is the perfect weeknight meal and incredibly filling!
This recipe was inspired by my recent creator collab with Kath/Gene (Kathandgene_) Juri (jujumaoeats), and Cyrus (cyruscooks_) during my recent trip to Manila! We recreated one of our favorite Japanese comfort dishes, but slightly more elevated using cured egg yolk and an indulgent A5 Wagyu (see video below)!
Recipe Rundown
Ingredients
This recipe uses steak (can use rib eye and striploin are great cuts), a sweet and savory sauce (using soy sauce, sake, mirin, and sugar), white rice, and an egg yolk!
instructions
Start by making the sauce by combining the soy sauce, sake, mirin, and sugar in a pot. Let simmer until thickened and set aside. Then sear/grill your steak to your preferred doneness and baste with the prepared sauce. Slice the steak into strips and top over rice. Place a raw egg yolk on top and finish with green onions
Raw egg?
This is optional, but the yolks add a distinct richness and creaminess to the overall dish.
Quick Tips
Remember that the sauce will continue to thicken as it cools, avoid overcooking it since you still want it to be runny. Let the steak rest for 7-10 minutes at least, nothing’s worse than a dry steak!
Watch the Steak Donburi Recipe Video Below!
For this steak donburi, we’ll be using slices of tender steak, drizzling a slightly sweet and savory sauce on top, and finishing it with an egg yolk to add richness to our rice.
When I was making this for brunch yesterday, I remembered I bought a huge bag of gochugaru just a couple months ago, and so I added about a tablespoon into the sauce to add some heat.
I LOVE Korean chilli flakes, they give a nice kick, and it gives dishes a deep, vibrant red color that looks incredible.
What is Donburi?
Donburi is a category of Japanese rice bowl dishes that are usually topped with some sort of protein and veggies.
There are different variants of donburi, depending on the protein served with the rice. Examples include gyudon (beef rice bowl), oyakodon (chicken and egg rice bowl), katsudon (deep-fried pork cutlet rice bowl), or my favorite, kaisendon (rice topped with fresh seafood).
It’s been my go-to order whenever I visit Japanese restaurants for a quick, filling meal.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Steak: The golden cuts to go for include rib eye, sirloin, or striploin/NY strip since they contain a great amount of fat marbling, tenderness, and flavor.
Soy sauce: This will lend our sauce the foundational umami and savoriness.
Mirin: This is a mildly sweet Japanese rice wine used in many traditional sauces and marinades.
- Substitutes: Quick replacements include dry sherry or standard cooking wine, with just a little extra sugar to account for the sweetness of the mirin.
Sake: Known as Japanese rice wine, this adds a slight aroma and layer of flavor to our marinade.
- Substitutes: Sake can be omitted or substituted with any standard cooking wine or even water, for a non-alcoholic option.
Sugar: Sugar will provide a light sweetness to balance out the savouriness of the sauce.
- Substitutes: Honey may also work.
Rice: Go for any rice of your choice such as cooked white or brown rice.
Egg yolk: This is optional, but the yolks add a distinct richness and creaminess to the overall dish!
Instructions
Prepare the Sauce:
In a small saucepot, combine together the soy sauce, mirin, sake, and sugar. Bring to a boil, then lower the heat to a simmer, mixing occasionally to prevent burning.
Let simmer for 7-10 minutes, or until the sauce has lightly thickened and become glossy in appearance. Set aside to cool.
Prepare the Steak:
Evenly season the steak on both sides with salt. Heat the one tablespoon of oil over medium-high heat, and pan fry the steak to your desired doneness.
Baste the steak occasionally with the prepared sauce using a brush to caramelize.
Once to your desired doneness, let the steak rest for at least 7-10 minutes prior to assembly.
Assembly:
To serve, pack the cooked rice into a dome shape in a bowl.
Slice the rested steak into thin strips against the grain, then arrange the steak on top of the rice.
Place the egg yolk in the middle and drizzle additional sauce on top. Garnish with chopped green onions. Enjoy!
Ways to Elevate Your Steak Donburi
Here are a few ways to truly elevate your Steak Donburi for the ultimate rice bowl!
Season the rice: You can season the rice using a simple sushi seasoning consisting of rice vinegar, sugar, and salt. Simply drizzle the mixture a tablespoon at a time over your cooked rice, stir, and adjust accordingly to tastes.
Cure your egg yolk: You can choose to also cure your egg yolk in soy sauce, leaving it to sit refrigerated for about 3-6 hours to achieve a jammier yolk.
Use high-quality steak: The fattier, the better. We’re talking A5-wagyu type steak, if you have access to it!
Quick Tips
The sauce will thicken as it cools: Don’t overcook the sauce! It may look watery now, but because of the sugar, it will continue to get thicker over time. You can always simmer it later if you prefer.
Let the steak rest: Nothing’s worse than a dry steak. Letting the steak rest adequately for 7-10 minutes allows it to re-absorb its juices for a tasty and juicy bite every time.
FAQs (Frequently Asked Questions)
How do I store leftovers?
While this is best enjoyed fresh, leftovers can stay good for up to 5 days stored in an airtight container in the refrigerator (great for meal prep)!
Can I make this spicy?
Yes! Simply add 1-2 tablespoons of chili flakes (such as Korean chili flakes/gochugaru) into the sauce, or alternatively, some hot sauce (such as sriracha) drizzled at the end.
What cut of beef is best?
Any cut that has decent fat marbling will make a for a flavorful and tender steak. Think rib-eye, NY strip, or strip loin.
For the best, most richest quality, go for good quality wagyu beef!
What can I do with the remaining sauce?
Feel free to use the sauce as a dipping sauce, a baste for other proteins and veggies, as a marinade, or even for drizzling over stir fries! The sauce will last for up to one week stored in the refrigerator.
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Steak Donburi
1-2
servingsSteak Donburi is also known as a Japanese steak rice bowl. Topped with slices of tender steak, a sticky sauce, and a runny egg yolk, this is the perfect weeknight meal and incredibly filling!
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Ingredients
Directions
- Prepare the Sauce
- In a small saucepot, combine together the soy sauce, mirin, sake, and sugar. Bring to a boil, then lower the heat to a simmer, mixing occasionally to prevent burning.
- Let simmer for 7-10 minutes, or until the sauce has lightly thickened and become glossy in appearance. Set aside to cool.
- Prepare the Steak
- Evenly season the steak on both sides with salt. Heat the one tablespoon of oil over medium-high heat, and pan fry the steak to your desired doneness.
- Baste the steak occasionally with the prepared sauce using a brush to caramelize.
- Once to your desired doneness, let the steak rest for at least 7-10 minutes prior to assembly.
- Assembly
- To serve, pack the cooked rice into a dome shape in a bowl.
- Slice the rested steak into thin strips against the grain, then arrange the steak on top of the rice.
- Place the egg yolk in the middle and drizzle additional sauce on top. Garnish with chopped green onions. Enjoy!
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