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Wagyu Donburi with King Oyster Mushroom Serves: 2 Prep time: 40 minutes Cook time: 10 minutes Ingredients - 3 cups (600g) cooked short-grain rice - 2 Wagyu ribeye steaks - 1 king oyster mushroom - 2 eggs - small bunch of chives, finely sliced - 1 tsp brown sugar - 2 tbsp soy sauce - 1 tbsp sake - 1 tbsp mirin - pinch of bonito flakes - salt, to taste Method 1. In a small pot, combine the brown sugar, soy sauce, sake, mirin, and bonito flakes. Bring the mixture to a light simmer, then turn off the heat and allow it to cool completely. Strain the sauce to remove the bonito flakes, and set aside. 2. Season the Wagyu steaks with salt on all sides. Ideally, render some Wagyu fat trimmings in the pan to use as oil; if you don’t have trimmings, use a neutral-flavoured oil instead. Cook the steaks to your preferred doneness, then remove from the pan and let them rest for 10–12 minutes before slicing. 3. While the steak is resting, slice the king oyster mushroom in half. Score a diamond pattern into the flat cut surface and season with a little salt. In the same pan used for the steak, place the mushroom flat side down, and cook for 3–4 minutes. Flip and cook on the other side until tender. 4. Place the steamed short-grain rice in the centre of a bowl. Layer the sliced Wagyu steak over the rice, sprinkle the chives in the centre, and place a fresh egg yolk on top. Arrange the cooked mushroom on the side. Drizzle with the sauce prepared earlier, and serve immediately.

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