Inspired by our 5-star in-flight meals, this traditional Japanese dish comes in various forms and variations, but to really elevate it there is one ingredient you can’t miss—ribeye steak. Rest it on a bed of kombu rice and finish it off with homemade teriyaki sauce and yuzu mayonnaise. Easy to make and full of flavor!

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Created in partnership with Bon Appetit. Check out the full recipe below!

Ribeye Donburi Bowl play

Ribeye Donburi Bowl

(2 servings)

For the rice:

  • 1 cup sushi rice
  • 1 1-inch piece kombu
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. mirin

 

For the teriyaki sauce

  • 2 Tbsp. soy sauce
  • 2 Tbsp. sake
  • 2 Tbsp. mirin
  • 1 Tbsp. sugar

 

For the yuzu mayonnaise

  • 1/3 cup mayonnaise
  • 1 Tbsp. yuzu juice

 

For the beef

  • 1 lb. boneless ribeye, generously seasoned with salt and pepper, and at room temperature

 

To finish

  • 1 tsp. shichimi togarashi
  • 2 scallions, thinly sliced on an angle

 

Step One: Make the kombu rice

Rinse the rice under warm water 3-4 times until the water runs clear. Bring the rice, kombu, a large pinch of salt and 1 1/4 cup water to a boil. Cover and reduce to a simmer. Cook for 15 minutes (or follow package directions) until rice is fluffy and water is absorbed. Turn off heat, discard the kombu, and use a wooden spoon to fold in the rice vinegar and mirin. Cover pot with a kitchen towel and then the lid to absorb steam while preparing the rest of the dish.

Step Two: Make the teriyaki sauce

Combine soy sauce, sake, mirin, and sugar in a small pot. Bring to a boil, then reduce heat to low, allowing the sauce to reduce over low heat for about 10 minutes, or until slightly reduced and thickened.

Step Three: Make the yuzu mayonnaise

Combine the mayonnaise and yuzu. Season with a pinch of salt.

Step Four: Cook the ribeye

Heat a cast iron over high heat. Cook steak on the first side until a crust has formed, about 2 minutes. Flip and allow crust to form on other side, about 1 minute. Flip about every 1 minute, 4-5 times total, until steak temps at 125-130 degrees. Remove from heat and set aside to rest for 5-10 minutes. Once rested, thinly slice.

Step Five: Assemble your Donburi Bowl

In a bowl, add a small scoop of kombu rice. Top with 3 slices of the sliced ribeye. Brush the ribeye with the teriyaki sauce. Top with a dollop of yuzu mayonnaise. Garnish bowl with slices scallions and a sprinkling of shichimi togarashi.