WAGYU Roast Beef Don - Japanese Rice Bowl

By No Recipes · 150 min

Ingredients

Instructions

1. Season all sides of the beef chuck flap with the salt and leave it at room temperature for about 30 minutes.
2. Mix the Japanese mayonnaise, lemon juice and wasabi in a small bowl, then cover and refrigerate.
3. Pat the beef dry with paper towels. If it is lean, rub a generous coating of oil over it.
4. Heat a frying pan over medium heat until hot but not scorching. Brown the beef on one side without moving it, then turn it and brown each of the four long sides in turn.
5. Blot any excess oil from the pan, add the water and cover quickly. Turn the heat to low and steam for 8 to 12 minutes, turning the beef once halfway, until it reaches 120°F (49°C), or 130°F (54°C) for medium rare.
6. Remove the beef and rest it for at least 10 minutes.
7. In the same pan over medium heat, sauté the grated onion until golden brown, about 4 minutes, adding oil if the beef was lean.
8. Deglaze with the sake and cook until it no longer smells of alcohol. Add the soy sauce and cane sugar and boil until the sauce starts to thicken.
9. Slice the rested beef as thinly as possible.
10. Divide the cooked short-grain rice between 3 large bowls and mound it. Spoon some onion sauce over the rice.
11. Arrange the beef around the rice, make a well in the centre and pour the onion sauce over the beef.
12. Sprinkle with cracked black pepper and the chopped scallions. Drizzle the wasabi cream over one side of each bowl and top each with an egg yolk from the 3 large eggs, if using.

Summarized from No Recipes's video. Watch it for the details.

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