WAGYU BEEF RICE BOWL WITH SEA URCHIN & EGG YOLK

Servings

1 generous bowl

Time

Preparation: 15 minutes
Cooking: 5–7 minutes

---

INGREDIENTS

Rice base

• 1½ cups cooked Japanese short-grain rice (warm)

Beef

• 150–200 g Wagyu beef steak (A4–A5 preferred), cut into bite-size cubes

• Salt, to taste

• Black pepper, to taste

• Neutral oil (for searing)

Uni & egg

• 60–80 g fresh sea urchin (uni)

• 1 fresh egg yolk (preferably pasteurized)

Sauce

• 1½ tbsp soy sauce

• 1 tbsp mirin

• 1 tsp sugar

• 1 tsp sake (optional)

• ½ tsp butter (optional, for gloss)

Garnish

• Finely sliced shiso or basil leaves

• Optional: sesame oil (a few drops)

---

INSTRUCTIONS

Step 1: Prepare the sauce

• In a small pan, combine soy sauce, mirin, sugar, and sake

• Simmer gently for 1–2 minutes until slightly reduced

• Turn off heat; add butter if using for extra sheen

---

Step 2: Sear the Wagyu

• Heat a pan over high heat until very hot

• Add a small amount of oil

• Season Wagyu lightly with salt and pepper

• Sear cubes quickly for 20–30 seconds per side

• Remove immediately; Wagyu should be rare to medium-rare

---

Step 3: Assemble the bowl

• Place hot rice in a serving bowl

• Arrange Wagyu evenly around the bowl

• Spoon warm sauce lightly over beef (do not flood)

• Place uni neatly in the center

• Gently add the raw egg yolk on top of the uni

---

Step 4: Finish

• Garnish with sliced shiso or basil

• Add a few drops of sesame oil if desired

• Serve immediately

---

HOW TO EAT

Break the egg yolk and gently mix with uni, beef, and rice. The yolk and uni form a rich sauce that coats everything.

---

FLAVOR & TEXTURE

• Wagyu: buttery, tender, deeply beefy

• Uni: creamy, sweet, ocean umami

• Egg yolk: silky richness that binds the bowl

• Overall: indulgent, balanced, luxurious

---

TIPS

• Keep cooking time minimal; Wagyu overcooks fast

• Use the freshest uni possible

• Sauce should enhance, not overpower

• If avoiding raw egg, replace with onsen egg