A Donburi is a traditional Japanese rice dish with vegetables and meat, usually served with some pickled sides. The Donburi does justice to the Wagyu steak strips as they’re served on top of the bowl to be savoured on its own or in a perfect bite. The umami of the Wagyu Denver steak complements the flavours beautifully, and makes an easy dish a special experience. Add a sous vide egg for extra richness, perfectly cooked at 65°C degrees.

 Ingredients (serves 2):

  • 250g Wagyu Denver Steak
  • Salt
  • 2 eggs

  • 1 cup rice
  • 2 onions, halved & sliced
  • 4 garlic cloves, chopped
  • 5 spring unions (sliced)

  • 2 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Rice vinegar
  • 1 tbsp Sugar
  • 1 tsp Worcester sauce

  • Sous Vide
    Time & Temperature

  • 45 minutes
  • 54°C
  • Directions:

    1. Prepare the sous vide bath and set temperature on sous vide machine to 65°C.
    2. Cook eggs for 45 minutes, then reduce temperature to 54°C degrees for the steak (eggs can stay in the bath to keep warm).
    3. Sprinkle the steak with coarse salt and vacuum seal.
    4. Place the bag in the 54°C water bath and cook for 45 min.
    5. Steam rice according to instructions and set aside.
    6. Add all sauce ingredients to a small sauce pan and simmer over low heat for about 5 minutes to thicken slightly.
    7. Heat oil in a large skillet, and brown the onions. Once browned, add finely chopped garlic and stir for another 30 seconds.
    8. Add in the rice and spring onion and stir-fry for a minute.
    9. Add the sauce and continue to stir-fry for a minute.
    10. Take the steak out of the bag, pat dry, and sprinkle with salt.
    11. Heat a cast iron skillet over high heat until smoking hot (no oil/butter required) and sear the steak briefly on both sides until nicely browned.
    12. Serve the rice in 2 bowls, slice the steak and layer on top.
    13. Crack the sous vide eggs like you would with a raw egg over a bowl, and use a spoon to place it on the rice bowl.
    sous vide steak wagyu denver
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