Ribeye Donburi

• 2 Prime ribeyes (16 oz each)
• 2 Egg yolks
• Tamari (to cure)
• 1 tsp Mirin
• 1 cup sushi rice (Calrose rice)
• 1 Kombu strip
• Caviar (optional)

Epic Sauce

• 2 scallions (chopped)
• 1 Fresno chile (chopped)
• 1 tbsp Salsa macha (or chili crisp)
• 1 tsp Agave nectar
• 3 tbsp Tamari (or soy sauce)
• 3 tbsp Mirin
• 1/2 tsp Sesame oil
• Pinch Bonito flakes

1. 1

   First, cover the yolks in Tamari and the mirin. Then, let cure in the fridge for a minimum of 1 hour and maximum 4 hours.

2. 2

   Secondly, wash your rice. Add to rice cooker with 1 1/4 cup of water and Kombu strip.

3. 3

   Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hour. Then, pat dry real well and remove salt.

4. 4

   Brush soy sauce onto the steak.

5. 5

   Preheat a pan for 2 minutes on high. Add olive oil. Then, sear on medium high for 2.5-3.5 minutes per side. Let it rest 10 minutes. Slice.

6. 6

   Mix together everything for the sauce.

7. 7

   Lastly, divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk and caviar.