Seared beef, kimchi, and egg yolk donburi -
Ingredients (for two)?
- 0.7 lb/320 grams thick beef slices
- 2 egg yolks
- 4 tablespoons soy sauce
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- Tiny bit olive oil
- Some kimchi
- Some steamed white rice
- Some toasted white sesame seeds
- Some salt
- Some freshly ground black pepper
Prepare steamed white rice for two.
Remove the beef from the fridge and let it rest at room temperature for 5 to 10 minutes before cooking. Season both sides with some salt and freshly ground black pepper.
Drizzle just tiny bit of olive to evenly coat the bottom of the pan and turn to medium high heat. Once the pan reaches high temperature, add in the beef slices. Sear both sides till desired doneness. Slightly rare center is fine because we are using high quality beef here.
Remove the meat from heat. Continue to use the same pan and leave the heat on. Drizzle some soy sauce from the side of the pan so the direct contact of the heat can further bring out the soy sauce aroma. Add in butter and sugar then mix a little. Cook till the sauce gets slightly thicker, should take less than 30 seconds with such small amount of liquid.
Scoop some steamed white rice to two serving bowls. Arrange the beef slices around the edge and drizzle the sauce throughout. Add store bought kimchi in the center and sprinkle some toasted white sesame seeds. Carefully transfer an egg yolk in the very center on top of kimchi.
Little trick here, make a shallow hole in the center of the kimchi pile so the yolk can stay in place without sliding down.
I'm eating like a queen here.
Other rice bowl recipes:
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- Festive Japanese food at home - colorful chirashi as easy as 1 2 3!