Snake River Farms Wagyu Beef Bowl Recipe

Prep the beef

Remove the Wagyu from the refrigerator and let rest at room temperature for 15–20 minutes. If not already thinly sliced, partially freeze for 20–30 minutes to firm, then slice across the grain into 1/8–1/4 inch slices.

Season both sides of the slices lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Keep the beef chilled until ready to sear.

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Working in one or two quick batches so you do not crowd the pan, sear slices 15–30 seconds per side until browned at the edges but still medium-rare to medium (Wagyu cooks quickly due to high fat). Remove to a warm plate and tent with foil.

While the rice cooks, whisk together 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil and 1 tsp chili paste in a small bowl until sugar dissolves. This will be your glaze/sauce.

After searing each batch of beef, return the pan to medium heat and add the sauce mixture. Bring to a gentle simmer and let it reduce for 1–2 minutes until slightly thickened and glossy. Add the seared beef back to the pan and toss briefly (30–45 seconds) to coat in the glaze. Remove beef and any juices to a warm bowl. Use remaining glaze as finishing sauce over bowls.

Cook the rice

Rinse 2 cups short-grain rice under cold water until water runs clear. Drain. Combine the rice with 2.2 cups water in a rice cooker or medium pot. If using stovetop, bring to a boil uncovered, then reduce to low, cover, and cook 15 minutes. Turn off heat and let rest, covered, 10 minutes.

Combine 1 tbs rice vinegar, 1 tsp sugar and 1 tsp salt; stir until dissolved. Gently fold into the cooked rice to season. Keep rice warm.

Prepare soft-boiled eggs: Bring a small pot of water to a gentle boil. Lower in 2 eggs and simmer for 6 minutes for a custardy yolk. Immediately transfer to an ice bath for 3–4 minutes, then peel and halve.

Arrange 2 cups warm rice divided between bowls. Top with glazed Wagyu slices, 1/2 cup pickled cucumber, halved soft-boiled eggs, sliced scallions, and 1–2 tsp furikake or shredded nori and toasted sesame seeds.

Drizzle the bowls sparingly with 1/2 tsp toasted sesame oil and any reserved glaze. Garnish with cilantro or microgreens and a lime wedge. Squeeze lime over the beef just before eating.

Serve immediately while beef and rice are warm.