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Ribeye Donburi ❤️ for ep.2 of ‘If I Had A Restaurant’ series. As far as I know, Donburi is just a Japanese rice bowl and protein or vegetables.

If you loved this recipe, check out my Ribeye Chicharrones!

Why You’ll Love Ribeye Donburi

Such a delicious and easy recipe! The sauce adds such a burst of flavor but the star? The cured yolk. It adds the most amazing richness… same could be said for the caviar. They both add umami and dimension to the dish. Every element here was VERY carefully curated.

ribeye donburi

How To Prepare Ribeye Donburi

🥚 First, cover the yolks in Tamari and the mirin. Then, let cure in the fridge for a minimum of 1 hour and maximum 4 hours.

🍚 Secondly, wash your rice. Add to rice cooker with 1 1/4 cup of water and Kombu strip.

🧂 Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hour. Then, pat dry real well and remove salt.

🥩 Brush soy sauce onto the steak.

🔥 Preheat a pan for 2 minutes on high. Add olive oil. Then, sear on medium high for 2.5-3.5 minutes per side. Let it rest 10 minutes. Slice.

🥣 Mix together everything for the sauce.

❤️ Lastly, divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk and caviar.

Substitutions and Variations

  1. You can use any protein or vegetables of your choice, such as chicken.
  2. You can do any cut of meat, it doesn’t have to be ribeye.
  3. The caviar is optional.
  4. You can use chili oil/chili crisp instead of salsa macha.
  5. You can use any peppers you like instead of Fresno peppers.

Chef Nadia’s Tip

Adding a kombu strip when cooking the rice adds an umami touch.

Similar Recipes

Common Questions

What rice do you use?

I use Calrose Rice by Botan.

Where do you get caviar?

I get it from Imperia Caviar.

Can I use a different protein?

Yes of course! You can use any protein of your choice.

Can I use a different cut of meat?

Yes absolutely, you can use any cut of meat that you like.

Ribeye Donburi

By Nadia Aidi
Prep 10 minutes
Cook 30 minutes
Cure Time 2 hours
Total 2 hours 40 minutes
Servings: 2
Ribeye Donburi ❤️ for ep.2 of ‘If I Had A Restaurant’ series. As far as I know, Donburi is just a Japanese rice bowl and protein or vegetables.

Ingredients 

  • 2 Prime ribeyes, 16 oz each
  • 2 Egg yolks
  • Tamari , to cure
  • 1 tsp Mirin
  • 1 cup sushi rice, Calrose rice
  • 1 Kombu strip
  • Caviar, optional

Epic Sauce

  • 2 scallions, chopped
  • 1 Fresno chile, chopped
  • 1 tbsp Salsa macha , or chili crisp
  • 1 tsp Agave nectar
  • 3 tbsp Tamari, or soy sauce
  • 3 tbsp Mirin
  • 1/2 tsp Sesame oil
  • Pinch Bonito flakes

Directions 

  • First, cover the yolks in Tamari and the mirin. Then, let cure in the fridge for a minimum of 1 hour and maximum 4 hours.
  • Secondly, wash your rice. Add to rice cooker with 1 1/4 cup of water and Kombu strip.
  • Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hour. Then, pat dry real well and remove salt.
  • Brush soy sauce onto the steak.
  • Preheat a pan for 2 minutes on high. Add olive oil. Then, sear on medium high for 2.5-3.5 minutes per side. Let it rest 10 minutes. Slice.
  • Mix together everything for the sauce.
  • Lastly, divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk and caviar.

Nutrition

Calories: 1029kcal, Carbohydrates: 96g, Protein: 58g, Fat: 46g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Cholesterol: 333mg, Sodium: 1863mg, Potassium: 863mg, Fiber: 3g, Sugar: 12g, Vitamin A: 629IU, Vitamin C: 35mg, Calcium: 69mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Japanese

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