Steak Donburi with scallion wasabi

Donburi bowls are honestly the easiest thing to freestyle—you can throw in whatever protein or toppings you’re craving and it’ll still on point. I actually saw this idea from a creator called Cabbage. She did hers with steak and scallion yuzu kosho which inspired me so much but I gave it my own twist with scallion–wasabi oil and a runny onsen egg on top.

Ingredients (1 serving):

• 1 striploin steak (200-250 g)

• 1 egg

• Steamed white rice

• Chopped scallions

• 1 pump wasabi, 3 tbsp Japanese soy sauce, 1 tbsp sesame oil

• Sliced garlic, thinly sliced leek (fried until crispy for topping)

• 30gr unsalted butter ( I used miso butter which was prepared on hand, but normal unsalted butter is totally fine)

• Furikake & shichimi chili flakes for garnish ( optional)

How I make:

1. Onsen egg: Bring water to a boil → turn off the heat → drop in the egg and let it sit for 8 minutes → transfer to ice water for 3 minutes so it cracks easier.

2. Crispy toppings: Fry garlic and leek slices until golden and crunchy,

3. Scallion-wasabi oil: Mix scallions, wasabi, soy sauce, and sesame oil.

4. Seared steak: Season with salt and pepper, then pan-sear to medium rare (use the same pan from frying garlic & leek for extra flavor). Add a knob of miso butter for aroma. Rest the steak, then slice.

5. Assemble: Rice → steak slices → scallion-wasabi oil → onsen egg → finish with furikake, crispy garlic, leek, and a sprinkle of shichimi.

Check out my video in Tiktok and IG

Cook the steak with miso butter ( or unsalted butter)

Instead of serving with miso soup, I just paired it with a glass of umeshu 🍶🍚✨