Roast Beef Don with melt-in-your-mouth tender sheets of roast beef served over a bowl of rice with a savory sweet onion sauce and tangy wasabi cream.
- 460 grams beef chuck flap - 1/4 teaspoon salt - 1/4 cup water - 70 grams onion (1/3 cup grated) - 1/4 cup sake - 1/4 cup soy sauce - 2 tablespoons sugar - 1/4 cup Japanese mayonnaise - 2 teaspoons lemon juice - 2 teaspoons wasabi - 1 batch cooked short grain rice - 2 scallions (chopped) - black pepper (to taste) - 3 eggs (optional)
Sprinkle the beef with salt and let it come to room temperature for 30 minutes.
Whisk the mayonnaise, lemon juice, and wasabi together in a bowl. Cover and refridgerate.
Use a paper towel to pat the beef dry.
Heat a frying pan until hot and then add the beef and let it brown on one side.
Roll the beef onto the next side and brown, repeating until all 4 sides are browned.
Use a paper towel to soak up any excess oil and then add 1/4 cup of water and cover with a lid. Lower the heat all the way and steam for 8-12 minutes, flipping once in the middle.
You want the beef to heat 120°F (49°C). for rare, or 130°F for medium rare.
Transfer the beef out of the pan to rest, and add the grated onion. Saute until the onions are thick and starting to brown.
Add the sake and deglaze the pan. When the mixture no longer smells like alcohol, add the soy sauce and sugar and boil until it forms a thick sauce.
Use a sharp knife to slice the roast beef into thin slices against the grain.
To plate the donburi, divide the rice between 3 bowls and top with some of the onion sauce.
Layer the sliced roast beef on top of the rice.
Top the roast beef with more onion sauce as well as some freshly cracked black pepper and chopped scallions.
Drizzle on some of the tangy wasabi cream on one side of the bowl and then top with an egg yolk (optional).