Wagyu Beef and Onsen Tamago Donburi with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 200g Wagyu beef slices (thinly sliced)
• 2 eggs (for onsen tamago)
• 2 cups cooked Japanese rice (short-grain rice)
• 2 cups dashi stock (Japanese soup stock)
• 1/4 cup soy sauce
• 2 tablespoons mirin (Japanese cooking wine)
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon sugar
• 1 tablespoon finely chopped green onions (scallions)
• 1 teaspoon grated fresh ginger
• Fresh shiso leaves or microgreens (for garnish)
• Optional: 1 tablespoon sesame oil for cooking beef

Instructions:

Prepare the Onsen Tamago (Soft-Boiled Eggs):

• Cook the Eggs: Place the eggs in a pot of cold water. Bring to a boil, then reduce the heat to a gentle simmer. Cook the eggs for exactly 6 minutes for a soft yolk. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and set aside.

Prepare the Beef:

• Season the Beef: Pat the Wagyu beef slices dry with paper towels. Season both sides with the barbecued black tea seasonings, salt, and pepper. Heat a non-stick skillet over medium-high heat and add a little sesame oil (if using). Cook the beef slices quickly, about 1-2 minutes per side, until seared but still tender. Set aside.

Prepare the Dashi-Based Sauce:

• Make the Sauce: In a small saucepan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer and cook until the sugar dissolves and the flavors meld, about 5 minutes. Set aside.

Assemble the Donburi:

• Warm the Rice: Reheat the cooked Japanese rice gently in a microwave or on the stove. Divide the rice between two bowls.
• Add the Beef and Eggs: Place the seared Wagyu beef slices on top of the rice. Slice the onsen tamago in half and place one half on each bowl.
• Pour the Sauce: Drizzle the dashi-based sauce over the beef and rice. Sprinkle with finely chopped green onions and grated ginger.

Garnish and Serve:

• Add Fresh Herbs: Garnish with fresh shiso leaves or microgreens for a pop of color and freshness. Serve immediately while the beef is still warm and the egg yolk is soft and runny.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the Wagyu beef. Adjust the amount based on your preference.
• Onsen Tamago: Cooking the eggs for exactly 6 minutes ensures a perfect soft yolk. If you prefer a firmer yolk, cook for an additional minute.
• Dashi Stock: Dashi is a traditional Japanese soup stock made from kombu (kelp) and bonito flakes. You can find it in Asian grocery stores or make it at home.
• Garnish: Fresh herbs like shiso leaves or microgreens add a bright, aromatic touch to the dish.

Enjoy Your Wagyu Beef and Onsen Tamago Donburi!

• This dish combines the tender, flavorful Wagyu beef with soft-boiled eggs and a savory dashi-based sauce, enhanced by the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a luxurious and comforting meal, ideal for a special dinner or a cozy evening at home.