A5 Japanese Beef Roti Don
Home version — any well-marbled wagyu or ribeye works
- Difficulty
- Total time
- 45 min
- Hands-on
- 35 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentfrying pan, oven, thermometer, sharp knife
Tasterich, umami, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 300 g A5 wagyu, sirloin or ribeye in one piece, at room temperature (amount estimated)
- ½ tsp salt (added by Totsuki AI)
- black pepper, to taste (added by Totsuki AI)
Garlic rice
- 2 bowls cooked rice, warm (amount estimated)
- 1 tbsp beef tallow, trimmed from the steak (amount estimated)
- 15 g butter (amount estimated)
- 3 cloves garlic, finely chopped (amount estimated)
- salt, to taste (amount estimated)
Sauce
- 2 tbsp soy sauce (added by Totsuki AI)
- 2 tbsp mirin (added by Totsuki AI)
- 1 tbsp sake (added by Totsuki AI)
- ½ tsp grated garlic (added by Totsuki AI)
Garnish
- 1 egg yolk — optional (added by Totsuki AI)
- 1 green onion, finely sliced (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Heat the oven to 120 °C. Season the beef all over with the salt and pepper.+
- 2
Sear the beef in a hot, dry frying pan for 1 minute per side until deeply browned, then roast in the oven until the centre reaches 54 °C for medium-rare (10–15 minutes). Rest on a board for 10 minutes.+
- 3
Meanwhile, melt the tallow and butter in the same pan over medium-low heat and gently fry the garlic until golden. Add the rice, raise the heat and toss until each grain is coated and fragrant. Season with salt.+
- 4
Add the sauce ingredients to the pan with any resting juices and simmer for a minute until glossy.+
- 5
Slice the beef very thinly against the grain and arrange the slices in overlapping circles over the garlic rice to form a rose.+
- 6
Spoon over the sauce, put the egg yolk in the centre and scatter with green onion.+
Tips
- A5 wagyu is very rich — 100–150 g per person is plenty.