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Steak & Onion Rice Bowl
For this traditional, comforting Japanese donburi (rice bowl), Chef Mike stir-fries zesty onions and tender, flavorful slices of ribeye to get them deliciously caramelized, then simmers the combination in sweet and savory soy and dashi broth, infusing it with umami richness. He spoons a hearty serving over a bed of fluffy rice. On the side: crisp-tender blanched yu choy and another umami bomb—a jammy hard-cooked egg marinated overnight in soy sauce. Super-satisfying and rich in protein, this a perfect post-workout meal.
Nutritional facts
Protein
38g
Carbs
84g
Calories
710
Fat
23g
Ingredients
Hondashi, Veg, Yu Choy, Sake, Garlic, Egg, Sugar, Onion, Light Soy Sauce, Kosher Salt, Kohuho Rice, Green Onion, Ginger, Kombu, Rice Wine, Canola Oil, Soy Sauce, Rib-Eye Beef, Sesame Seeds
Reviews
4.2
Based on 122 reviews
Ehh
Nicole Zinuhova · 04/18/25
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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