Hi everyone, today I am going to show you how to make a Japanese steak donburi(steak bowl).
If you have watched the other episodes, you must know that I am a fan of a Japanese TV show, Kodoku no Gurume (Solitary Gourmet).
Now it's on season four.
What impressed me the most in this season is the Japanese steak bowl from episode 3.
I have made this for several times, and it is my favorite way to cook steak.
Today we are going to use the ribeye streak. For steak seasoning, we only need olive oil, salt and fresh ground black pepper.
For side vegetables, I am using a red bell pepper and okra.
For the sauce,
A Japanese style sauce involves light soy sauce, mirin and sake.
And garlic, onion, leek, and a few drops of rice vinegar and lemon juice for a little acidity.
You can find all the ingredients on xinwei website.
They will portion the ingredients and prepare them for you with step-by-step instructions.
So that you can make this dish at home without shopping for all the ingredients from grocery store.
I will show you the link down below in the description.
Now let's get started.
Prepare two servings of steam rice.
Then prepare the steak and sides.
Now prepare the leek garnish.
Cut the bottom park of a leek, slice lengthwise in the middle.
Push it down flat and slice into very thin strips, and set aside.
For the red bell pepper, get rid of the seeds first.
You can substitute the sides with any other vegetables you like, lettuce and endive are all good choices] Half will be enough.
Cut them into rings.
I use salt to clean up the fuzz on okras.
You can also do this by rubbing two okras on each other.
Remove the stem ends of the okra, and gently peel off the firm skin.
Now set okras and pepper rings aside.
Prepare the onions for the sauce.
Grate onion on any grating tools.
Grate garlic as well.
Watch out your hands while grating. You can buy this kind of cut resistant glove to protect your hands.
Put them together and set aside.
Now let's cook the steak.
Season both sides with salt and fresh ground black pepper evenly.
Better use sea salt.
You will need more than you think.
Since some of them may evaporate during the cooking process.
Pour some olive oil over the steak.
Oil the steak on both sides.
Then start to fry the steak.
You don't need to marinate steaks.
Preheat a skillet on high heat.
It's better to use a cast iron skillet.
It can reach a high temperature, and get heat up evenly.
Add in the steak when the pan is hot.
Let it sit for a minute and do not move it.
Keep the heat on high to brown the outside of your steak.
After frying both sides, turn down the heat to medium.
Continue to fry each side for 2 mins.
You can flip once or twice.
If your steak is not cut evenly, use a turner to gently press it to the bottom of your pan.
Fry for 6 mins in total, 3 mins for each side.
Add in the side vegetables when the steak is a minute away from done.
Here is okra and bell pepper. Cook together for a minute.
Let the steak rest in a plate.
The steak will be medium after 6 mins frying.
Take the vegetables out of the pan when they are tender.
Add in the grated onion and garlic.
Then sake and mirin.
Add soy sauce.
And some water.
Bring it to a boil then turn the heat down to low.
Simmer for 3-5 more mins.
Keep cooking until the pungent aroma from the onion softens and the sauce gets thicker.
Turn off the heat, then add in rice vinegar and lemon juice.
If you don't like sourness, you can add them in earlier.
You will see your steak release some juice while it rests on a plate, and pour the juice in the sauce as well.
Now it is done.
Let's slice the steak.
When it comes to slice steak, do it after the steak has rest for 7-8 mins.
The inner heat will keep warming up the meat, so there won't be any blood inside.
And the juice will have time to be redistributed throughout the steak.
So resting makes a steak tender and juicy.
A properly cooked steak should be pink inside
without blood spilling out.
Slice the okras diagonally.
Now it's time to plate.
Place the pepper rings on top of a bowl of steam rice.
Then line up the steak slices on top.
And okra as well.
Plate it any way you want.
Then garnish with shredded leek,
and a little Kaiware radish sprout.
Pour the sauce in a little sauce boat.
Pour it over the bowl and stir it in before serving.
Ribeye steak is very savory if properly cooked.
The inside is juicy, and it tastes so much more with a refreshing sauce and hearty steam rice.
There's no need to say no more.
I hope you like this Japanese steak donburi. Thanks for watching.
Like if you enjoy this video!