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Steak Teriyaki Donburi Recipe

Japanese · Main course · 30 min total

A savory Japanese-inspired rice bowl featuring tender sliced steak glazed in a homemade teriyaki sauce, served over steamed rice with a soft-cooked egg and fresh vegetables.

Ingredients

• 1 ribeye or sirloin steak (about 8 oz / 225g)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake or dry sherry
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 2 cups cooked Japanese short-grain rice
• 2 large eggs
• 1/2 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame seeds
• 2 green onions, sliced

Instructions

1. In a small bowl, combine soy sauce, mirin, sake, sugar, ginger, and garlic to make the teriyaki sauce. Set aside.
2. Pat the steak dry and season lightly with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or to your liking. Remove steak and let rest for 5 minutes.
3. In the same skillet, add the teriyaki sauce and bring to a simmer. Cook for 1-2 minutes until slightly thickened. Slice the steak against the grain into thin strips and add back to the sauce, turning to coat.
4. Bring a small pot of water to a gentle simmer. Carefully crack an egg into a small bowl, then slide into the water. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and repeat with the second egg.
5. Divide the cooked rice between two bowls. Arrange the sliced steak and teriyaki sauce over the rice. Top with broccoli, shredded carrots, a poached egg, and sprinkle with sesame seeds and green onions. Serve immediately.

Tips

• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.
• Substitute the steak with chicken or tofu if desired.
• Leftover steak and sauce can be refrigerated for up to 2 days; reheat gently.

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