Imported from Instagram

Steak Don (Japanese Steak Rice Bowl)

Name: Steak Don (Japanese Steak Rice Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 250 g Steak (Your choice of steak; bring to room temperature); Salt (A pinch or two, to season both sides); Black pepper (A pinch or two, to season both sides); 220 g Rice (2 bowls, 220 g each; cooked rice implied by serving with rice); 2 tbsp Soy sauce (Seasoning A); 2.5 tbsp Dry, low-acidity white wine (Seasoning A; Pinot Gris is given as an example. Avoid fruity wine.); 0.5 tbsp Sugar (Seasoning A); 1 clove Garlic (Sauce B); 7 g Butter (Sauce B); Neutral cooking oil (For heating the pan; amount not specified); Toasted sesame seeds (For garnish; amount not specified); Scallions (Chopped, for garnish; amount not specified)

Recipe by Shota Horii | Aisle to Tokyo @aisletotokyo · Instagram

Imported by Oscar Allan on SeeMeCook

Seared steak is served over rice with a sweet-savory soy and white-wine glaze, finished with a buttery garlic sauce and scallions and sesame. The creator notes that dry, low-acidity white wine is important; sake and mirin are offered as a traditional alternative.

2 servings25 minEast Asian

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Ingredients

250 g Steak (Your choice of steak; bring to room temperature)
Salt (A pinch or two, to season both sides)
Black pepper (A pinch or two, to season both sides)
220 g Rice (2 bowls, 220 g each; cooked rice implied by serving with rice)
2 tbsp Soy sauce (Seasoning A)
2.5 tbsp Dry, low-acidity white wine (Seasoning A; Pinot Gris is given as an example. Avoid fruity wine.)
0.5 tbsp Sugar (Seasoning A)
1 clove Garlic (Sauce B)
7 g Butter (Sauce B)
Neutral cooking oil (For heating the pan; amount not specified)
Toasted sesame seeds (For garnish; amount not specified)
Scallions (Chopped, for garnish; amount not specified)

Steps

1
Bring the steak to room temperature. Immediately before cooking, season both sides lightly with pinches of salt and pepper.
2
Heat oil in a pan over medium heat.
3
Add the steak and sear until both sides are browned.
4
Just before the steak reaches your preferred doneness, add the soy sauce, white wine, and sugar to the pan.
5
Reduce the seasoning mixture over low-medium heat, briefly coating the steak in it.
6
Transfer the steak to a cutting board, or wrap it in foil.
7
Add the butter and garlic to the liquids remaining in the pan.
8
Melt the butter over low heat and simmer the pan liquids until slightly thickened.
9
Slice the steak and serve it over the rice with the sauce.
10
Garnish with chopped scallions, toasted sesame seeds, and the butter-soy sauce.

Notes

Traditional option: replace the 2 1/2 tbsp white wine and 1/2 tbsp sugar with 1 1/2 tbsp sake and 1 1/2 tbsp mirin, and garnish with grated wasabi and chopped shiso leaves. The source does not specify steak cut, exact cooking time or doneness temperature, or quantities for salt, pepper, pan oil, and garnishes. Rice is listed as 2 bowls (2 × 220 g); the method does not specify how it is cooked.