Print

Ribeye Donburi Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Ribeye Donburi is a luxurious Japanese-inspired rice bowl featuring perfectly seared prime ribeye steak served over seasoned sushi rice. Enhanced with a rich yolk cured in tamari and mirin, topped with a flavorful salsa macha sauce, scallions, and optional caviar, this dish combines savory, umami flavors with a hint of spice for a delightful gourmet meal.

Ingredients

Scale

Ribeye and Curing Ingredients

  • 2 Prime ribeyes (16 oz each)
  • 2 Egg yolks
  • Tamari (enough to cover yolks for curing)
  • 1 tsp Mirin (for curing yolks)
  • Salt (for ribeye curing)
  • Olive oil (for searing)
  • 3 tbsp Tamari or soy sauce (for brushing steak and sauce)
  • 3 tbsp Mirin (for sauce)
  • 1 tsp Agave nectar
  • 1 tbsp Salsa macha or chili crisp
  • 1/2 tsp Sesame oil
  • Pinch Bonito flakes

Rice

  • 1 cup sushi rice (Calrose rice)
  • 1 1/4 cup water (for rice cooker)
  • 1 Kombu strip

Toppings and Garnishes

  • 2 scallions, chopped
  • 1 Fresno chile, chopped
  • Caviar (optional)

Instructions

  1. Cure the Egg Yolks: Submerge the egg yolks in a mixture of tamari and 1 tsp mirin. Refrigerate for a minimum of 1 hour and up to 4 hours to develop rich, savory flavors.
  2. Prepare Sushi Rice: Rinse the rice thoroughly under cold water until the water runs clear. Place rice, 1 1/4 cup water, and kombu strip into a rice cooker and cook until done.
  3. Salt Cure the Ribeye: Sprinkle salt over the ribeye steaks and refrigerate for 1 hour. After curing, pat the steaks dry thoroughly and remove excess salt.
  4. Brush Steak with Soy Sauce: Lightly brush tamari or soy sauce over the surface of each ribeye for extra umami before searing.
  5. Sear the Ribeye: Preheat a pan on high heat for 2 minutes, add olive oil. Sear the steaks on medium-high heat for 2.5 to 3.5 minutes per side to desired doneness. Rest the steak for 10 minutes, then slice thinly.
  6. Prepare the Sauce: In a bowl, combine 3 tbsp tamari or soy sauce, 3 tbsp mirin, 1 tbsp salsa macha or chili crisp, 1 tsp agave nectar, 1/2 tsp sesame oil, and a pinch of bonito flakes. Stir well to meld flavors.
  7. Assemble Donburi Bowls: Divide the cooked sushi rice between two plates. Arrange the sliced ribeye on top. Spoon the prepared sauce generously over the steak and rice. Garnish with the cured egg yolk, chopped scallions, Fresno chile, and optional caviar for an elegant finish.

Notes

  • Curing the egg yolks in tamari adds a rich umami depth that complements the steak perfectly.
  • Using kombu in the rice cooker enhances the rice’s natural flavor with subtle sea notes.
  • Be sure to pat the salted ribeye dry before searing to achieve a nice crust.
  • Allowing the steak to rest after searing ensures juiciness and even cooking.
  • Salsa macha can be substituted with chili crisp or another spicy chili oil for similar flavor.
  • This dish pairs nicely with a light, crisp sake or chilled white wine.

Keywords: Ribeye Donburi, Japanese rice bowl, seared steak donburi, sushi rice bowl, tamari cured egg yolk, salsa macha sauce, umami rice bowl, Japanese main dish

Find it online: https://kitchenbyclara.com/ribeye-donburi-recipe/