Steak Donburi

Steak donburi is a Japanese rice-bowl dish topped with slices of tender steak; thick, savory sauce; and a runny egg yolk for richness. It’s the perfect weeknight meal and incredibly filling.

Donburi is a category of Japanese rice bowl dishes that are usually topped with some sort of protein and veggies, and served in generally large bowls. I love ordering donburi whenever I’m starving and I visit a Japanese restaurant because they do such a good job in filling you up! Other varieties you might be familiar with are gyudon (beef rice bowl) or oyakodon (chicken and egg rice bowl).

For this steak donburi, we’ll be using slices of tender steak, drizzling a slightly sweet and savory sauce on top, and finishing it with an egg yolk to add richness to our rice.

When I was making this for brunch yesterday, I remembered I bought a huge bag of gochugaru just a couple months ago, and so I added about a tablespoon into the sauce to add some heat. I LOVE Korean chilli flakes, they give a nice kick, and it gives dishes a deep, vibrant red color that looks incredible. 

I like using either rib eye or NY strips for the steaks. Be sure to salt the meat about 30-60 minutes before hand in order to let it penetrate the meat, and give it a good pat with a paper towel to remove the excess moisture (so it develops a nice sear).

As for the egg yolks, you can choose to omit this ingredient, or either poach or cook it as an onsen egg if you’d like.

*(This recipe should be good for 2 people, or 1 incredibly hungry person)

Still hungry? Check out some of the trending recipes this week:

• Pancit Bihon
• Yaki Udon
• Thai Crying Tiger Steak
• Honey Garlic Potatoes

Steak Donburi

5.0 from 4 votes

Recipe by Ian Course: MainCuisine: Japanese

This Japanese rice-bowl dish is topped with slices of tender steak; thick, savory sauce; and a runny egg yolk for richness. It’s a perfect weeknight meal and incredibly filling.

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Ingredients

• 1 egg yolk, per person

• 1 -2 green onions, thinly chopped

• Cooked rice

• Steak

• 1 rib eye or NY strip steak

• Kosher salt, to taste

• 1 -2 tbsp oil, for frying

• 4 -6 tbsp unsalted butter

• Donburi sauce

• 1/4 cup water

• 2 tbsp soy sauce

• 1 tbsp sugar

• 1 tbsp honey

• 1 tbsp mirin

• 1/2 tbsp gochugaru

• 1/4 tsp hondashi powder

Directions

• Evenly season your steak on both sides with kosher salt. Let this sit for at least 30-60 minutes to let the salt penetrate the meat. After letting it sit, pat the steaks dry to remove any excess moisture. Pan fry the steaks on an oiled pan to your desired doneness. Butter baste the steaks in the last 1-2 minutes of cooking, then let it rest on a cutting board while you prepare the sauce.
• Drain off any leftover oil or butter from the pan. Pour in your prepared donburi sauce and simmer the sauce over medium-high heat until slightly thickened and thicky, stirring frequently.
• To serve, pack some rice into a dome shape in a bowl. Cut the rested steak into thin slices and arrange the steak on top of the rice. Place the egg yolk in the middle and drizzle some of the thickened donburi sauce on top. Garnish with chopped scallions. Enjoy!

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