WAGYU BEEF RICE BOWL WITH SEA URCHIN & EGG YOLK
Servings
1 generous bowl
Time
Preparation: 15 minutes
Cooking: 5–7 minutes
INGREDIENTS
Rice base
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1½ cups cooked Japanese short-grain rice (warm)
Beef
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150–200 g Wagyu beef steak (A4–A5 preferred), cut into bite-size cubes
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Salt, to taste
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Black pepper, to taste
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Neutral oil (for searing)
Uni & egg
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60–80 g fresh sea urchin (uni)
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1 fresh egg yolk (preferably pasteurized)
Sauce
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1½ tbsp soy sauce
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1 tbsp mirin
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1 tsp sugar
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1 tsp sake (optional)
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½ tsp butter (optional, for gloss)
Garnish
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Finely sliced shiso or basil leaves
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Optional: sesame oil (a few drops)
INSTRUCTIONS
Step 1: Prepare the sauce
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In a small pan, combine soy sauce, mirin, sugar, and sake
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Simmer gently for 1–2 minutes until slightly reduced
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Turn off heat; add butter if using for extra sheen
Step 2: Sear the Wagyu
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Heat a pan over high heat until very hot
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Add a small amount of oil
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Season Wagyu lightly with salt and pepper
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Sear cubes quickly for 20–30 seconds per side
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Remove immediately; Wagyu should be rare to medium-rare
Step 3: Assemble the bowl
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Place hot rice in a serving bowl
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Arrange Wagyu evenly around the bowl
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Spoon warm sauce lightly over beef (do not flood)
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Place uni neatly in the center
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Gently add the raw egg yolk on top of the uni
Step 4: Finish
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Garnish with sliced shiso or basil
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Add a few drops of sesame oil if desired
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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
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Wagyu: buttery, tender, deeply beefy
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Uni: creamy, sweet, ocean umami
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Egg yolk: silky richness that binds the bowl
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Overall: indulgent, balanced, luxurious
TIPS
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Keep cooking time minimal; Wagyu overcooks fast
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Use the freshest uni possible
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Sauce should enhance, not overpower
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If avoiding raw egg, replace with onsen egg