Steak Rice Bowl Recipe: Make a Simple and Delicious Steak Dong

Enjoy Japanese flavors with this steak rice bowl recipe

This steak rice bowl recipe is known as stekidon in Japan, where it's served over warm rice with a savory steak and flavorful sauce. I've put together a Korean twist on the recipe, and it's a simple but elegant dinner that anyone can make at home. Let's get started with this easy steak rice bowl recipe.

What is a sticky donation?

Steak-don (ステーキ丼) is a relatively modern dish in Japanese cuisine. In Japanese, "steak" means steak and "don" means rice bowl. The dish is a simple bowl of beef steak and rice, and it's a favorite in Japan.

Stekidon is a dish derived from the traditional Japanese dish donburi (rice bowl), which was influenced by Western cuisine in the late 20th century. Locally, it is often served with special sauces in high-end restaurants, but it is also frequently made as a home-cooked dish. In Japan, it's common to serve it with wasabi, daikon sprouts, or egg yolks to add savory and fresh flavors.
For more information on sticky behavior, see the Herefor more information.

Recipe: Make Steak Rice Bowls

Preparation materials

• Onions: 1/2 (thinly sliced)
• Chives: 1-2 stalks (cut into pieces about the size of your fingernail)
• Dark soy sauce (brewed soy sauce): 2T
• Flavor: 1T
• Water: 2T
• Sugar: 1T
• Olive oil: 2T
• Beef: 150 grams to 300 grams (for steaks of any cut, but enough to eat)
• Cooking oil: enough to grill a steak
• Salt, pepper: Slightly
• Rice: Approx. 210 grams

By measurements: 1 T=15 cc, use 1 t=5 cc measuring spoons

About the product you used

• Dark soy sauce: This is just basic soy sauce, if you have it, use brewed soy sauce 👉. See products
• Beef (shredded): 아랫등심 끝쪽에 위치한 부위로 등심보다는 식감이 있지만 가성비가 좋고 모양도 예쁘게 나와 스테이크용으로 적합해요. 👉 See products
• Olive oil: It doesn't have a high smoke point, so it's great for sauces and has more flavor than cooking oil. 👉 See products
• Flavor: It's usually used to reduce the flavor of meat, but it can also be used in sauces to enhance the flavor 👉. See products

The creation process

Trimming Materials

Slice the onion into thin slices and the chives into chunks half the size of your fingernail.

Drain the beef with paper towels and season with salt and pepper.

Create a source

Prepare the soy sauce by mixing 2 T dark soy sauce, 2 T water, 1 T mirin, and 1 T sugar.

Heat 2 T olive oil in a pan and sauté the trimmed onions over medium-high heat.

Once the onions are tender, add the reserved soy sauce and simmer for about 2-3 minutes.

Grilling a steak

When baking with defensive:

• Sous vide the beef at 129.2℉ (54℃) for 1 hour.
• After sous vide, drain and grill over high heat for 30 seconds per side to color only the outside.
• For more information on how to sous vide steaks and grilling steaks at different temperatures, see the Herefor more information.

For pan-frying:

• Sprinkle the beef with salt and sear over high heat, turning frequently, for 30 seconds per side.
• Roast to an internal temperature of 48-52°C (118.4-125.6°F) or to desired doneness. When checking the temperature, remove the meat from the pan and put it back in after checking.
• Once the meat has reached the desired temperature, remove it from the pan and let it rest. The core temperature will continue to rise as it cooks, and when it stops rising and starts to fall again, the meat is done cooking and the juices are distributed evenly.

Complete

Place warm rice in a bowl and add the braised onions over the rice. If the onions and sauce have cooled significantly by this point, reheat over low heat.

Slice the steak and top with the sauce. Finish with a sprinkle of chopped chives and your steak rice bowl recipe is ready. Serve with egg yolk and wasabi if desired.

5 tips for success

1. Olive oil has a low smoke point and can burn easily, so don't pre-heat the pan and add the olive oil quickly. Also, be careful to control the heat.
2. Make sure to drain the beef well so you can grill it without any blood and with a crispy exterior. Use a high smoke point cooking oil for grilling steaks (canola oil, grapeseed oil, etc.).
3. When shearing the steak, flip the meat over to an empty space in the skillet instead of flipping it in place. This will ensure consistent heat is applied to the meat, resulting in a more evenly cooked steak.
4. Be sure to use fresh egg yolks.
5. Wasabi adds a lot of flavor to the steak and takes away some of the bite, so I recommend using fresh wasabi.

Closing thoughts

Steak rice bowls are the perfect combination of tender grilled steak, flavorful sauce, and warm rice. The savory steak flavors mingle with the sweet and salty sauce, leaving you deeply satisfied from the first spoonful. The egg yolk adds a savory flavor to the sauce, while the wasabi adds a hint of richness to the steak. The subtle flavor of chives cleanses the palate, making it easy to enjoy every last bite. This steak rice bowl recipe is perfect for entertaining guests, and you can add your favorite toppings to make it your own. Enjoy these steak rice bowl recipes and have a delicious day 😊.