Wagyu-Foie Don with Onsen Egg and Homemade Light Teriyaki Sauce
- erinna Chng
- Feb 5
- 1 min read
What can be more comforting than a bowl of piping hot rice with fats on fats! And these are really yummy fats that worth the calories ~ well marbled Wagyu Beef and super creamy foie gras. And these fats shall NOT be wasted, the liquid fats will then be cooked together with the teriyaki sauce and drizzled over rice! Super flavourful
Don’t like foie gras? A perfect steak on rice, drizzled with a lightly sweetened teriyaki sauce, topped with a perfect runny egg is already perfect enough!
This recipe provides 2 cooking methods for the steak : Sous vide using immersion circulator and Pan Frying the steak. As for the eggs, you can either poached your eggs or simply just pan fry a sunny side up. It just tastes as good!
This rice bowl is never complete with a good sauce! This recipe calls for Homemade Teriyaki Sauce (recipe included). If you prefer, you can use instant Teriyaki Sauce. l have tried both and nothing can beat the homemade version. Moreover, the homemade version is a lighter one which goes very well with the beef and rice, without being too overpowering.
Notes
1
Plan accordingly. Sous vide Steak takes 1 to 1.5 hour, eggs take 21 minute, rice takes about 30 mins to cook. You can cook the rice while cooking the eggs. 10 minutes before the rice is done, start on the foie gras, then char the steak, follow by the teriyaki sauce.
Cooking the Steak (Pan fried Method)
Season the steak with salt & pepper
Heat the frying pan with 2 tablespoon of oil over medium heat
Add the steak and pan fried the steak until well brown and lightly charred; about 3 to 4 mins
Flip the steak to another side and cook for another 3 to 4 mins
*If the doneness of the steak if not to your liking, reduce the heat to medium low and continue to cook for another few minutes.
Remove the steak from the pan and allow the steak to rest before slicing
2
Cooking the Steak (Sous Vide Method)
Preheat the water bath at 55 degree Celsius (medium rare).
When the water bath reaches 55 degree Celsius, add in the steak and cook for 1 to 1.5 hrs
Remove the bag of steak from the water bath when time is up.
Remove the steak from the bag and pat dry
Season the steak with salt & pepper
Heat the frying pan with 2 tablespoons of oil over medium high heat
Place the steak into the pan and sear for 30 sec
Flip the steak and char for another 30 sec.
Also sear the 4 sides off Steak for 30 sec each* you do not want to cook the steak. You only want to char the exterior of the steak.
Remove the steak from the pan and allow the steak to rest before slicing.
3
Sous Vide the Eggs
Increase the temperature of the water bath to 67 degree celsius.
When the temperature reaches 67 degree celsius, slowly place the chilled egg into the pot for 21 minutes
Remove from the pot when the time is up and soak in a bowl of cold water to prevent further cooking.
Gently crack the egg in a separate small bowl before spooning carefully onto the bowl of rice
* Remember to cook the rice while cooking the eggs.
4
Pan-fry the Foie Gras (Optional)
Heat a clean frying pan over high heat. Keep it dry
Season the foie gras with salt and black pepper
Place the foie gras in the dry, hot frying pan and reduced to medium heat.
Seared until deeply browned and crisp on first side, about 30 seconds.
Flip foie gras onto second side and cook for 30 second longer.
Transfer to paper towel-lined plate and let rest for 1 minute.
Reserve the foie gras fat to pan sear the steak
5
Teriyaki Sauce
Use the remaining fats from the foie gras and steak.
Add in soy sauce, mirin, sake and sugar lightly heat until sugar dissolve.
Remove the sauce from the pan and use accordingly
6
Assembling the rice bowl
Divide the rice into 2 separate bowls
Slice the steak and cut the foie gras into cubes
Arrange the sliced beef, cubed foie gras and cracked onsen egg onto the rice.
Garnish with spring onions and drizzle 2 tablespoon teriyaki sauce over
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Wagyu-Foie Don with Onsen Egg and Homemade Light Teriyaki Sauce
eckitchensg
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Servings :
2 Servings
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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