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–+ servings

Ribeye Donburi

By: Nadia Aidi
|
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.
Prep 10 minutes
Cook 30 minutes
Cure Time 2 hours
Total 2 hours 40 minutes
ribeye donburi

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

Instructions

  • 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