Kanin
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Steak Donburi na may caramelized na sibuyas at sinear na filet mignon sa kanin, sinabuyan ng mainit na toyo, sake at mirin sauce.
Hiwain ang mga sibuyas at caramelize nang dahan-dahan sa kawali sa katamtaman-mababang apoy.
First, slice the onions and slowly caramelize them in a pan over medium-low heat.
Timplahan ang mga steak ng asin at hayaang magpahinga sa room temperature ng hindi bababa sa 30 minuto. I-sear sa mainit na kawali ng humigit-kumulang 7 minuto, pagkatapos ay pahintulutang magpahinga sa foil ng 10 minuto.
Take the filet mignon pieces that have been resting at room temperature for at least 30 minutes. Season them with salt, then place them in a medium-hot pan. The cooking time will vary depending on the thickness of your filets; for reference, I cooked mine for about 7 minutes and then let them rest wrapped in foil for 10 minutes.
Gumawa ng sarsa: pagsamahin ang toyo, sake, mirin, asukal, at bonito flakes sa isang maliit na kasirola at painitin hanggang mainit.
To prepare the sauce, combine the soy sauce, sake, mirin, sugar, and bonito flakes in a small saucepan. Stir these ingredients together and heat until the mixture is warm.
Para mag-assemble: lagyan ng kanin ang mangkok, takpan ng caramelized na sibuyas at manipis na hiwa ng filet mignon, ibuhos ang sarsa sa ibabaw ng karne, at maglagay ng maliit na wasabi sa gilid.
To assemble your donburi, place the cooked rice into a bowl. Layer the caramelized onions on top, followed by thinly sliced pieces of filet mignon. Drizzle the warm sauce over the meat and, as an optional touch, add a small dab of wasabi to the side.
