Wagyu Don
This Wagyu Donburi recipe is a food lover's dream come true! Experience luxury and quality in every bite of this Wagyu beef bowl, perfectly cooked and topped with a soy sauce-cured egg yolk. Try this recipe with the finest ingredients in your pantry, and you'll be amazed at how easy it is to create such a gourmet meal at home!
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Servings: 2
Ingredients
- ½ lb wagyu room temp
- OSMO Flakey White Sea Salt to taste
- 2-4 egg yolks
- 2 parts soy sauce bourbon barrel aged soy sauce
- 1 part mirin
- rice for serving
Instructions
Cure egg yolks
- Separate the egg yolks.
- Place the egg yolks in a shallow dish and submerge at least halfway in a mix of 2 parts soy sauce: 1 part mirin. (The actual ingredient measurement will depend on the dimensions of your dish and how much it takes to submerge it.)
- Cover and refrigerate for 4 hours. Halfway through curing, carefully flip over the yolks.
Cook the wagyu
- While the eggs are curing, allow the wagyu to rest on the counter and come to room temperature (about 1 hour).
- Preheat the pan to high. Pat the wagyu dry with a paper towel. Moments before cooking, season the wagyu with salt. Sear hot and fast, less than 2 min per side.
- Remove from heat and allow the wagyu to rest for 5 min before slicing thinly.
Donburi assembly
- Fill the bowl with rice, and shape it into a mound. Arrange the thin slices of wagyu around the bowl, then finally top with a soy sauce cured egg yolk.
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