Recipe

Home Cooking Wagyu Steak Donburi Recipe

Add Step-by-Step Photos	Kyotofoodie / All my dishes 8 months, 2 weeks ago This is a very simple donburi dish, simply cooked with fine beef served on a bed of barley rice and garnished with ginger shoyu. If you can locate some sudachi, as squeeze of sudachi just pops this dish! Prep:10m Cook:10m Servings:34	Kyotofoodie
	japanese donburi ricebowl mugigohan wagyu

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Ingredients

Beef steak (wagyu is best)

rice

pressed barley (optional)

kombu (dried kelp) (also, optional)

fresh ginger, grated

fine soy sauce (shoyu)

chopped scallions

sudachi (if available) (a squeeze of lime would probably be an OK substitute)

Directions

Cook the rice (rinse if needed, add a bit of barley, about 3:1 ratio and a piece or two of kombu on top)

saute or grill the beef steak over very, very high heat. just sear it.

remove beef from heat and cube

serve rice in a large bowl, place beef cubes on top, garnish to taste with scallions, ginger shoyu (mix grated ginger with shoyu to taste, my taste is 1:1)

you are all foodies, so if you can't just look at the piks and the ingredient list and whip it up, you ain't no foodie!

Visit my blog: I kyotofoodie.com/home-cooking-wagyu-steak-donburi/ posted this one on my blog the other day with some nice photos. Can you get wagyu and sudachi where you live? I am interested to find out what is available abroad.

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Comments

lor 8 months, 2 weeks ago said:
I prepare a very similar meal but instead of rice I use flat rice noodles. Thank you for sharing. For those who are not familiar with Wagyu beef it is also known as Kobe beef. It is amazingly tender but a little on the $$$ side. Sudachi is used in Japanese cooking. It is a small, round, green citrus fruit(similar to the lime) that is relatively unknown outside Japan. The Sudachi fruit is considered a delicacy.

jenniferbyrdez 8 months, 2 weeks ago said:
Hey guys I cannot afford Kobe beef. Any recomendations?

kyotofoodie 8 months, 2 weeks ago said:
Hi lor,
Yes, 'wagyu' is not real cheap. More than tender, I think is that is has a good deal of fat and is well marbled. If you can find beef like that, you can reproduce the taste of Japanese beef pretty well. (Kobe Beef is just one brand, and lots of fine beef in Japan is not Kobe-gyu)
I have had a hard time getting well marbled beef in the US. In Japan, beef is not consumed in large quantities, so the production focuses on taste, rather than (low) fat content.

Hello jenniferbyrdez,
I read that there is now some 'wagyu' production going on in the US. Folks there are raising cattle like they would be in Japan. (There is nothing magical about beef here, cattle here originally came from the West. It is just how they are raised.)

Some wagyu are fed apples and beer here! Life in Japan, even for cattle is pretty tasty!

Look at the photo of the steak, up top, if you can get steak like that, you are in business!

kissthewine4me 6 months, 1 week ago said:
OMG I can't WAIT to make this. Post more recipies!!!

danadooley 4 months, 2 weeks ago said:
Sounds very very good. I can't afford Wagyu beef either lol but I have had the good fortune to taste it JUST ONCE so far *sigh* when I was invited to a dinner in an upscale Japanese restaurant. BLISS! Oh well, I'll just use ribeye. I'm bookmarking this. Thanks for sharing

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