Beefsteak Donburi with Steamed Rice and Soft Egg
Rich, savory, and irresistibly satisfying, this Beefsteak Donburi with Steamed Rice and Soft Egg is a comforting Japanese-inspired bowl that’s perfect for any time of day. Juicy, tender beefsteak is layered over fluffy steamed rice and topped with a silky soft egg, creating the ultimate balance of flavor and texture.
Ingredients
- For the Beef:
- 250 g (about 1/2 lb) beef sirloin, ribeye, or tenderloin, cut into 1/2-inch thick steaks
- Salt u0026 black pepper, to taste
- 1 tbsp neutral oil (canola, sunflower, or vegetable)
- 1 tbsp unsalted butter
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sugar
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger (optional)
- For the Donburi:
- 2 cups steamed Japanese short-grain rice (freshly cooked)
- 2 soft-boiled eggs (onsen tamago style preferred)
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Cook the Rice : Rinse the rice under cold water until water runs clear.Cook in a rice cooker or pot according to package instructions. Keep warm.
- Prepare the Soft Eggs : (Onsen Tamago style) Bring a pot of water to about 70–75°C (158–167°F). Place eggs in water and cook for 7 minutes for runny yolks, then place in ice water to stop cooking.Peel gently.
- Make the Sauce : In a small saucepan, combine soy sauce, mirin, sake (if using), sugar, garlic, and ginger.Bring to a gentle simmer for 2 minutes. Set aside.
- Cook the Beef : Pat beef steaks dry, season with salt and pepper. Heat oil in a skillet over medium-high heat.Sear beef for 2–3 minutes on each side for medium-rare (adjust based on preference). Add butter at the end, basting the steaks for rich flavor.Remove from pan and let rest for 3 minutes, then slice thinly.
- Assemble the Donburi : Divide hot rice between two bowls.Arrange beef slices over the rice.Place a soft egg in the center.Drizzle with sauce, garnish with green onions and sesame seeds.