Single-Side Sear Marbled Short Rib with Negi Miso Donburi

I rarely go to the Asian supermarket because I’m so far away from any (which has resulted in me making a lot of things at home) but when I do go, I like to pamper myself a bit. I bought this beautifully fresh and insanely marbled package of short rib and immediately new what I had to do with it.

I seared it on just one side because you know I’m a fiend for my meat rare/raw, but also because they were pre-sliced so thin it would have cooked through. You could of course, sear both sides but it will come out medium. Delicious as well but if you don’t eat your meat anything more done than rare, that might be a problem. I had to freeze them for about an hour to get it to make sure it didn’t cook all the way through before the cooked side was done searing. It was quick marinated in a sauce (the recipe included) to allow it to caramelize quickly.

They negi miso and egg yolk are non-negotiable conditions.

Yes yes, discalimer about health effects of eating undercooked meat. Let’s move along!

Recipe

• 6 – 8 ounces really marbled sliced beef (shortrib, wagyu, or kobe all work–you want it fatty and melting in your mouth!)
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon sake
• 1 clove garlic, finely minced
• 1 tablespoon thinly sliced scallion
• 1 tablespoon miso paste
• 1 raw egg yolk
• 1 bowl of hot white rice

1. Freeze sliced beef for one hour until firm. This prevents it from cooking through before the side is seared.
2. Combine miso paste and thinly sliced scallion. Set to the side.
3. Combine sesame oil, soy sauce, mirin, sugar, sake, and minced garlic together and quickly toss the beef slices into it.
4. Allow it to marinate while you bring heat a pan on high heat (careful, this will set off your smoke alarms).
5. Take the slices and lay them down on the pan to sear, keep on for approximately 25-30 seconds, or until the one side begins to caramelize and char.
6. Quickly remove from heat and lay on bed of white rice.
7. Top with negi miso and raw egg yolk. I like to break the egg yolk so it runs all over the meat, take a small smidge of the negi miso, smear it on the meat, and eat with a bite of rice.