- Prep
- —
- Cook
- —
- Total
- 12 min
- Calories
- 698
- Protein
- 52g
- Carbs
- 50g
- Fat
- 33g
Get ready
Ingredients
For the rice
- 120 g Dry Sushi Rice
- 150 g Bone Broth
- 200 g Tenderstem Broccoli chopped
- 1 tbsp Butter
- 1 Garlic Clove minced
For the steak
- 400 g Rump Steak
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Soy Sauce
- 200 ml Bone Broth
To Serve
- 2 Egg Yolks
- Urfa Chilli Flakes
Cook
Method
- For the rice, rinse the sushi rice under cold water until it runs clear, then drain well. Add the rice, bone broth, butter and garlic to a small saucepan and stir to combine. Scatter the chopped broccoli evenly over the top. Bring to a boil, cover with a tight-fitting lid, reduce to low and cook for 12 minutes. Turn off the heat and let it steam for another 12 minutes without lifting the lid. Alternatively, cook as normal in a rice cooker.
- For the steak, pat the steak dry. Heat a frying pan over a high heat. Sear the steak for 2–3 minutes on each side for medium-rare, or cook to your liking. Remove from the pan and rest for 5 minutes, then slice into thin strips. In the same pan, allow it to cool for a minute, then add the sake, mirin, soy sauce and bone broth. Reduce until thick and glossy.
- Divide the rice between bowls, top with the steak, spoon over the sauce and finish with an egg yolk and a pinch of urfa chilli flakes.