Wagyu Donburi

A comfort dish that’s quick to make but feels like a treat. Juicy Wagyu, a sweet–savory sauce, and a steaming bowl of rice — this is the kind of meal you’ll crave on a weeknight.

Ingredients (Serves 2)

• 250–300g Wagyu Yakiniku Slice
• 2 cups cooked short-grain rice (warm)
• 1 small onion (thinly sliced)
• 2 eggs (soft poached or onsen-style if possible)
• 1 spring onion (finely sliced)
• 1 tbsp sesame seeds (toasted)

For the sauce:

• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp sugar
• 1 clove garlic (minced)
• ½ tsp sesame oil

Method

1. Make the sauce. In a small bowl, mix soy sauce, mirin, sake, sugar, garlic, and sesame oil.
2. Cook the onion. Heat a pan over medium heat, add a splash of oil, and cook onion slices until soft and fragrant.
3. Add the Wagyu. Increase heat, add the Wagyu slices, and cook quickly (1–2 minutes). Don’t overcook — just until the edges caramelise.
4. Pour in sauce. Let it bubble and coat the beef, then turn off the heat.
5. Build the bowl. Place warm rice in two bowls, spoon the Wagyu and onions on top, drizzle with extra sauce, and finish with a soft egg, spring onion, and sesame seeds.

Tips

• Slice the Wagyu thin while it’s still slightly chilled — it cooks faster and stays tender.
• For extra flavour, add a pinch of Korean gochugaru (chili flakes) or serve with kimchi on the side.
• Swap the poached egg for an onsen-style egg if you want it extra silky.