Wagyu Donburi with Fried Rice Dome & Shoyu-Cured Yolk (2 servings)

Recipe by @mitchell

A savory fried-rice dome topped with ultra-thin wagyu seared rare/rare+ and finished with a glossy shoyu-cured egg yolk and quick soy-mirin sauce.

Wagyu donburi with a fried-rice dome gives you crunchy, toasted edges under ultra-quick seared wagyu, then a glossy shoyu-cured yolk that turns into a rich sauce when it hits the hot rice. Make it when you want a restaurant-style bowl at home—fast, dramatic, and built around day-old rice and precise searing time.

IngredientsMetricUS

• 2 large egg yolks, separated
• 9 oz wagyu strip, very thinly sliced (about 1/8" or thinner)
• 1 sheet nori strips or torn nori, optional

For the Shoyu-Cured Yolk

• 2 tbsp shoyu (Japanese soy sauce)
• 1 tbsp mirin
• 1 tbsp sugar
• 0.5 tsp kosher salt, optional

For the Wagyu + Quick Sauce

• 1 tbsp neutral oil (grapeseed/canola)
• 2 tbsp shoyu (Japanese soy sauce)
• 1 tbsp mirin
• 1 tsp sugar, or to taste
• 0.5 tsp rice vinegar, optional
• 1 tsp toasted sesame oil, optional

For the Fried Rice Dome

• 12 oz cooked rice (day-old preferred), cold, cold
• 2 tbsp neutral oil (grapeseed/canola)
• 1 small shallot, finely diced
• 3 cloves garlic, finely chopped
• 1 tbsp ginger, finely chopped or grated
• 0.5 cup carrot, small dice
• 0.5 cup peas, optional
• 2 tbsp shoyu (Japanese soy sauce)
• 1 tbsp mirin
• 1 tbsp butter, or wagyu fat if you have it
• 2 tbsp chicken stock or water, as needed
• 3 stalks scallions, thinly sliced (reserve some for garnish)
• 0.5 tsp white pepper, optional
• 1 tbsp sesame seeds, optional

To Serve

• 1 stalk extra scallion, optional
• 1 tsp toasted sesame seeds, optional

Instructions

1. Mix shoyu, mirin, and sugar (and salt if using) until the sugar dissolves. Gently separate eggs and keep yolks intact. Spoon a little cure into a small container and place yolks in. Cover and refrigerate.
2. Heat a large skillet or wok over high heat. Add neutral oil, then sauté shallot until translucent (about 30–45 seconds). Add garlic and ginger; cook 15–20 seconds (don’t brown). If using carrot/peas, sauté 1–2 minutes until hot. Add cold rice and break up any clumps. Stir-fry until rice is hot and lightly toasty, about 3–5 minutes. Add shoyu, mirin, butter, and a splash of stock/water if it looks dry; stir until glossy and slightly sticky. Turn off heat and fold in scallion.
3. Press rice into a small bowl or ramekin to set the shape, then invert carefully onto each plate to form domes.
4. Heat a skillet over high heat until very hot. Add neutral oil. Working quickly, add wagyu in a single layer and sear just 10–25 seconds per side for rare/rare+. Remove immediately to avoid overcooking; repeat in batches if needed.
5. Remove yolks from cure and gently blot excess liquid. Drape or place seared wagyu on top of each rice dome, then place one soy-cured yolk on each dome.
6. In a small pan, warm shoyu + mirin + sugar until glossy (30–60 seconds). Off heat, add rice vinegar (if using) and a tiny drizzle of sesame oil. Spoon a small amount of sauce around (or just a few dots on the steak).
7. Finish with nori strips (if using), extra scallion, and toasted sesame seeds. Eat immediately—when the hot rice meets the yolk, it becomes the sauce.

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