Uni Steak Pot Rice

Uni Steak Pot Rice

One word: luxurious.

This dish is definitely not an everyday bowl of rice. It's a decadent bowl of rice with uni, steak, and butter that's dusted with golden salted egg yolk. It's a bowl of rice fit for a special night. I don't eat much steak, but I love to get a high-quality cut from a reputable butcher on the special occasions I eat it. Even then, I'm not a huge fan of eating huge slabs of meat and prefer when the steak is an accoutrement to a dish. If you're like me, then this is the perfect recipe for you.

300g is less than a single serving at most steakhouses, but it was plenty for our family of three (with a huge appetite) to be super-satisfied. The cut used today is a grass-fed triple A+ Hanwoo top sirloin. It was definitely a special treat for our family.

Ingredients

2½ cups short-grain sushi rice 

300g steak (I used top sirloin)

100g chives, finely sliced

100g uni aka sea urchin

2 tbsp unsalted butter

1 tbsp neutral oil

1 tsp kosher salt

1 salted egg yolk

Sauce

½ cup soy sauce

¼ cup mirin

¼ cup sake 

2 tbsp sugar

2 tbsp honey 

Directions

The Best and Fluffiest Pot Rice

Wash your rice thoroughly. Rub the rice against each other using the palm of your hands. Repeat the process for 7-8 times or until the water coming from the rice is transparent. 

Soak the rice in water for 30 minutes. This process allows the rice to plump evenly and to have a fool-proof, evenly cooked fluffy rice. 

Drain the soaked rice. It should be plumper and even in size. 

Prepare a heavy-duty pot. I used a cocotte pot from staub because it does an excellent job of keeping the steam and pressure inside. Add the water. The soaked rice to water ratio should be 1:1. 

Heat your pot on high heat with the lid. 

Once you hear a slight simmering and bubbling from the rice, open the lid slightly to take a sneak peek. 

If so, drop the heat to the lowest setting and steam the rice for 15 minutes. 

Turn the heat off and let the residual heat cook the rice for another 5 minutes. 

Steak

Pat the steak dry with a kitchen towel.

Season the steak liberally with kosher salt. 

Heat a large skillet on high heat. Drizzle in the oil, and once the pan starts to smoke, gently drop the steak in slightly. Since I'm using sirloin, the fat cap was on the side of the steak, so I decided to render the beef fat first.

Press the steak gently in the center to have an evenly crusted surface. 

Flip once golden brown. Add the butter in and baste any grey spots Cook the steak on each side for 1 ½ minutes for a medium rare. The steak will be on the rare side, but do not worry, as the residual heat from the rice will cook the steak to a perfect medium rare once mixed. 

Take the steak out of the pan and let it rest covered. Make sure to reserve the fat and butter from the cooked steak. 

Sauce

Add the sauce ingredients to the skillet used to cook the steak. 

Simmer on medium heat until the alcohol has evaporated for around 5 minutes. 

Assembly

Cut the steak into 1cm cubes. 

Pour in ¼ cup of the sauce on the rice. 

Layer on the chives, steak, and uni. 

Finish with grated salted egg yolk. 

Mix gently and add in more sauce as needed. Enjoy!

Uni Steak Pot Rice

4 from 118 votes

Recipe by Doobydobap Course: Dinner, LunchCuisine: Korean, Japanese, FusionDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

This uni steak pot rice is a decadent bowl of rice with uni, steak, and butter that's dusted with golden salted egg yolk.

Ingredients

• 2 ½ cups short-grain sushi rice

• 300 g steak (I used top sirloin)

• 100 g chives, finely sliced

• 100 g uni aka sea urchin

• 2 tbsp unsalted butter

• 1 tbsp neutral oil

• 1 tsp kosher salt

• 1 salted egg yolk

• Sauce

• ½ cup soy sauce

• ¼ cup mirin

• ¼ cup sake

• 2 tbsp sugar

• 2 tbsp honey

instructions

• The Best and Fluffiest Pot Rice
• Wash your rice thoroughly. Rub the rice against each other using the palm of your hands. Repeat the process for 7-8 times or until the water coming from the rice is transparent.
• Soak the rice in water for 30 minutes. This process allows the rice to plump evenly and to have a fool-proof, evenly cooked fluffy rice.
• Drain the soaked rice. It should be plumper and even in size.
• Prepare a heavy-duty pot. I used a cocotte pot from staub because it does an excellent job of keeping the steam and pressure inside. Add the water. The soaked rice to water ratio should be 1:1.
• Heat your pot on high heat with the lid.
• Once you hear a slight simmering and bubbling from the rice, open the lid slightly to take a sneak peek.
• If so, drop the heat to the lowest setting and steam the rice for 15 minutes.
• Turn the heat off and let the residual heat cook the rice for another 5 minutes.
• Steak
• Pat the steak dry with a kitchen towel.
• Season the steak liberally with kosher salt.
• Heat a large skillet on high heat. Drizzle in the oil, and once the pan starts to smoke, gently drop the steak in slightly. Since I'm using sirloin, the fat cap was on the side of the steak, so I decided to render the beef fat first.
• Press the steak gently in the center to have an evenly crusted surface.
• Flip once golden brown. Add the butter in and baste any grey spots. Cook the steak on each side for 1 ½ minutes for a medium rare. The steak will be on the rare side, but do not worry, as the residual heat from the rice will cook the steak to a perfect medium rare once mixed.
• Take the steak out of the pan and let it rest covered. Make sure to reserve the fat and butter from the cooked steak.
• Sauce
• Add the sauce ingredients to the skillet used to cook the steak.
• Simmer on medium heat until the alcohol has evaporated for around 5 minutes.
• Assembly
• Cut the steak into 1cm cubes.
• Pour in ¼ cup of the sauce on the rice.
• Layer on the chives, steak, and uni.
• Finish with grated salted egg yolk.
• Mix gently and add in more sauce as needed. Enjoy!

Recipe Video

Notes

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