Sticky teriyaki steak don with onsen egg

Ingredients

• 1.5 cups of Short grain or Sushi rice
• Room temperature steak (180-250 grams) – I use porterhouse steak (or any steak will do!)
• 2 TB olive oil
• 1.5 TB sugar
• 3 TB Kikkoman Soy Sauce
• 3 TB Obento Sake
• 3 TB Obento Mirin
• 2 eggs (refrigerated)
• 1 Obento Yaki Mori seaweed sheet
• Salt and Pepper to season
• Sesame seeds and Japanese seven spice to garnish

Method

1. Wash the rice thoroughly until the water runs clear.
2. Place the rice into a rice cooker and add enough water so that the water level sits around 2cm above the rice Then turn on the rice cooker to start cooking the rice. Tip: You can easily check this by putting your fingertip on top of the rice – the water level should reach one finger “segment” above the rice. An old trick that I learnt from my mum.
3. Boil around 1L of water in a saucepan. Once the water is boiling, turn off the heat and add 1 cup of room temperature water.
4. Add the eggs into the saucepan and cover the saucepan.
5. Wait for 16 mins and immediately transfer the eggs into cold water to stop the cooking process. Feel free to start cooking the steak (as per the steps below) while you wait for your eggs! Tip: Onsen eggs are essentially poaching eggs INSIDE the shell – creating the perfect silky egg white with creamy egg yolk. Originally, onsen eggs are prepared by being slow cooked in Japanese hot springs. For a quick dinner, we normally wont have the time (or the hot spring!) so this “cheat code” method works wonders.
6. Season the steak well with salt and pepper.
7. Add oil to a pan and turn the heat on to high. When the oil starts smoking slightly, place the steak into the pan.
8. Sear each side for 2.5 mins (for medium rare – add an extra 15-30 seconds for medium).
9. Remove the steak from the pan and leave to rest for at least 6 mins.
10. After resting, cut the steak into 1cm slices.
11. Combine sugar, soy sauce, sake and mirin in a cup, and then add the mixture into the steak pan.
12. Turn the heat to medium until the sauce starts bubbling.
13. Stir the teriyaki sauce frequently to prevent the sauce from burning, and reduce the mixture until it reaches the consistency of light honey. Then turn off the heat. Tip: This should take around 5 mins – I usually toggle the heat between medium to medium high as I’m reducing the sauce. I also tend to turn off the heat right before the sauce reaches the desired consistency as it cooks a little more in the pan after removing from the heat.
14. Separately, using scissors, cut up the seaweed sheet into small shreds. Set aside in a small bowl.
15. Put a generous portion of rice into a bowl.
16. Add the shredded seaweed on top of the rice.
17. Add the sliced steak on top of the rice – arrange it so the steak slices cover around half the bowl.
18. Crack the onsen eggs into the remaining half of the bowl.
19. Drizzle the teriyaki sauce liberally over the steak slices and onsen eggs.
20. Garnish with Japanese seven spice and sesame seeds.
21. Enjoy the meal! Try dunking the steak slices into the onsen egg yolk for an extra special experience.

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning
• Obento - Yaki Nori For Sushi