Japanese Steak Rice Bowl
Prep Steak Pat the steak dry with paper towels to remove excess moisture. Season all sides with salt and pepper.
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Cooking tools:
- Cooling rack
- Instant-read thermometer
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Spoon
- Measuring spoon
- Serving bowl
Ingredients
- 450g (1 lb) New York strip steak (3.5-cm/1.3-inch thick)
- Kosher salt
- black pepper
- 1/2 yellow onion
- 1-2 green onions, to garnish
- 2-3 tbsp neutral-tasting oil
- 2 cups warm cooked rice, to serve
- Handful of microgreens (or salad), to serve
- 2 raw egg yolks (or poached or soft-boiled eggs), to serve
- Wasabi, to serve
- 5 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 ½ tbsp sugar
- 3 tbsp mirin
- 2 tbsp sake (or dry sherry, water)
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