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Wagyu Don with Soy Sauce Cured Egg Yolk

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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Prep Time 10 minutes
Cook Time 4 minutes
Curing Time 4 hours
Servings: 2
Course: Main Course
Cuisine: American, Asian, Japanese
Ingredients Equipment Method

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

Equipment

  • Our Place Titanium Always Pan Pro
  • Our Place Cutting Board
  • Our Place Everyday Chefs Knife

Method
 

Cure egg yolks
  1. Separate the egg yolks.
  2. 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.)
  3. Cover and refrigerate for 4 hours. Halfway through curing, carefully flip over the yolks.
Cook the wagyu
  1. While the eggs are curing, allow the wagyu to rest on the counter and come to room temperature (about 1 hour).
  2. 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.
  3. Remove from heat and allow the wagyu to rest for 5 min before slicing thinly.
Donburi assembly
  1. 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.