Wagyu-Foie Don with Onsen Egg and Homemade Light Teriyaki Sauce
Recipe type: Main
Cuisine: Japanese
Serves: 2
  • 200g ribeye steak (the more marbling the better)
  • Salt & Pepper
Foie Gras
  • 2 pcs of foie gras
  • salt & black pepper
Sous Vide Egg
  • 2 medium size chilled egg (abt 55g each)
Light Teriyaki Sauce
  • 2.5 Tablespoons Kikkoman Soy Sauce
  • 2 Tablespoons Mirin
  • 2 Tablespoons Sake
  • 2 teaspoons sugar
  • 2 Tablespoons chopped spring onions
  • 2 portions cooked Japanese Rice
  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.
  2. Cooking the Steak (Pan fried Method)
  3. Season the steak with salt & pepper
  4. Heat the frying pan with 2 tablespoon of oil over medium heat
  5. Add the steak and pan fried the steak until well brown and lightly charred; about 3 to 4 mins
  6. Flip the steak to another side and cook for another 3 to 4 mins
  7. *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.
  8. Remove the steak from the pan and allow the steak to rest before slicing
Cooking the Steak (Sous Vide Method)
  1. Preheat the water bath at 55 degree Celsius (medium rare).
  2. When the water bath reaches 55 degree Celsius, add in the steak and cook for 1 to 1.5 hrs
  3. Remove the bag of steak from the water bath when time is up.
  4. Remove the steak from the bag and pat dry
  5. Season the steak with salt & pepper
  6. Heat the frying pan with 2 tablespoons of oil over medium high heat
  7. Place the steak into the pan and sear for 30 sec
  8. Flip the steak and char for another 30 sec.
  9. 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.
  10. Remove the steak from the pan and allow the steak to rest before slicing.
Sous Vide the Eggs
  1. Increase the temperature of the water bath to 67 degree celsius.
  2. When the temperature reaches 67 degree celsius, slowly place the chilled egg into the pot for 21 minutes
  3. Remove from the pot when the time is up and soak in a bowl of cold water to prevent further cooking.
  4. Gently crack the egg in a separate small bowl before spooning carefully onto the bowl of rice
  5. * Remember to cook the rice while cooking the eggs.
Pan-fry the Foie Gras (Optional)
  1. Heat a clean frying pan over high heat. Keep it dry
  2. Season the foie gras with salt and black pepper
  3. Place the foie gras in the dry, hot frying pan and reduced to medium heat.
  4. Seared until deeply browned and crisp on first side, about 30 seconds.
  5. Flip foie gras onto second side and cook for 30 second longer.
  6. Transfer to paper towel-lined plate and let rest for 1 minute.
  7. Reserve the foie gras fat to pan sear the steak
Teriyaki Sauce
  1. Use the remaining fats from the foie gras and steak.
  2. Add in soy sauce, mirin, sake and sugar lightly heat until sugar dissolve.
  3. Remove the sauce from the pan and use accordingly
Assembling the rice bowl
  1. Divide the rice into 2 separate bowls
  2. Slice the steak and cut the foie gras into cubes
  3. Arrange the sliced beef, cubed foie gras and cracked onsen egg onto the rice.
  4. Garnish with spring onions and drizzle 2 tablespoon teriyaki sauce over each bowl of rice
Recipe by eckitchensg at http://eckitchensg.com/2015/07/wagyufoiedon/