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Wagyu Don with Soy Sauce Cured Egg Yolk Recipe

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4.1 from 6 reviews

  • Author: Eliza
  • Total Time: 4 hours 20 minutes
  • Yield: 2 servings

Description

Wagyu Don with Soy Sauce Cured Egg Yolk is a luxurious Japanese-inspired dish featuring tender, richly marbled wagyu beef quickly seared to perfection, served over a bed of steaming rice, and crowned with a savory soy sauce and mirin cured egg yolk that adds umami depth and a creamy texture to each bite.

Ingredients

Beef

  • ½ lb wagyu beef, room temperature
  • OSMO Flakey White Sea Salt, to taste

Egg Yolk Cure

  • 2–4 egg yolks
  • 2 parts bourbon barrel aged soy sauce
  • 1 part mirin

Serving

  • Cooked rice, for serving

Instructions

  1. Cure Egg Yolks: Separate the egg yolks from the whites carefully. Place the egg yolks in a shallow dish and submerge them at least halfway in a mixture made from 2 parts bourbon barrel aged soy sauce and 1 part mirin. Cover the dish and refrigerate for 4 hours. Halfway through curing, gently flip the yolks to ensure even curing.
  2. Prepare Wagyu: While the yolks cure, bring the wagyu beef to room temperature by letting it rest on the counter for about one hour. This ensures even cooking.
  3. Sear Wagyu: Preheat a pan to high heat. Pat the wagyu dry with paper towels to achieve a good sear. Right before cooking, season the beef with OSMO Flakey White Sea Salt. Sear the wagyu quickly over high heat for less than 2 minutes per side to lock in juices and develop flavor.
  4. Rest Wagyu: Remove the wagyu from the heat and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the beef tender and juicy.
  5. Assemble Donburi: Place the cooked rice in a serving bowl and shape it into a mound. Thinly slice the rested wagyu and arrange the slices around the rice. Finally, top the dish with the soy sauce cured egg yolk to add richness and complexity to the donburi.

Notes

  • Use high-quality wagyu for the best flavor and texture.
  • Ensure the pan is very hot before searing to achieve a nice crust on the beef.
  • Do not overcook the wagyu; quick searing preserves its tenderness and marbling.
  • The soy sauce cured egg yolk adds a savory, creamy element—handle gently to keep yolks intact.
  • Pair with steamed short-grain Japanese rice for authenticity.
  • Prep Time: 15 minutes (includes 1 hour wagyu resting and 4 hour egg yolk curing, active prep about 15 min)
  • Cook Time: 5 minutes
  • Category: Donburi
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://recipekind.com/wagyu-don-with-soy-sauce-cured-egg-yolk-recipe/