Steak bowl with warishita butter sauce

Steak bowl with warishita butter sauce

This steak bowl with warishita butter sauce from Tim Anderson's latest cookbook Bowls & Bento is a hearty modern Japanese dish perfect for when you want good food fast.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Grease a couple of ramekins or similar small containers with sesame oil, then divide 1 tablespoon soy sauce between them. Carefully place the egg yolks in each cup and leave to cure lightly while you prepare the rest of the meal
  2. Step 2

    Combine the remaining 3 tablespoons soy sauce with the sake, water, mirin, sugar and dashi powder and stir well to dissolve
  3. Step 3

    Season the steak on all sides with salt and pepper. In a lightly oiled frying pan set over a high heat, cook the steak to your liking – if you’re going for a very thick steak, this should take about 10 minutes, turning the steak every minute. Remember to err on the side of rare – if you cut into it and it’s not done, you can keep cooking it, but if it’s overdone, there’s no going back
  4. Step 4

    Remove the steak from the pan and remove the pan from the heat
  5. Step 5

    Leave the pan to cool slightly, then add the sauce and bring to the boil
  6. Step 6

    Add the butter and whisk it into the sauce as it melts. Keep the sauce at a low simmer until ready to serve
  7. Step 7

    Slice the steak very thinly and arrange the slices in a circle on top of each bowl of hot rice. Place an egg yolk in the middle of each bowl, then spoon over the sauce
  8. Step 8

    Garnish with the chopped chives and a dab of wasabi and pickled ginger on the side, if using, and serve piping hot