Shibuya Steak Rice Bowl
Whipped Cream and Teriyaki Sauce

A viral Japanese fusion bowl featuring tender medium-rare steak over rice, paired with silky whipped cream, crispy garlic chips, a rich egg yolk, and savory teriyaki sauce.

Ingredients

• 1 piece thick-cut steak
• 1 bowl cooked white rice
• 1 bulb garlic
• 1 whole white onion
• 100 ml heavy cream
• 20 g unsalted butter
• 1 edible egg yolk
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• 1 tsp cornstarch
• 2 tbsp water
• to taste salt
• to taste black pepper
• to taste olive oil

Instructions

1. 1Bake the garlic slices

   

   Place sliced garlic submerged in oil in a small bowl inside the oven and bake at 200 degrees for 20 minutes until golden and crispy.

   Tip: Keep an eye on the garlic towards the end of baking so it doesnt burn.
2. 2Marinate the shredded onions

   

   Add salt and sugar to thinly sliced white onions in a patterned bowl and mix well to marinate and reduce greasiness.

   Tip: Let the onions sit for a few minutes so they soften and absorb the seasoning.
3. 3Whip the softened butter

   

   Place room-temperature softened butter into a metal mixing bowl, add sugar, and use a hand mixer to whip the butter until smooth and creamy.

   Tip: Make sure the butter is properly softened at room temperature so it incorporates smoothly with the sugar.
4. 4Add heavy cream to butter

   

   Pour heavy cream into the whipped butter mixture in batches, continuing to mix with the electric hand mixer until incorporated.

   Tip: Pouring the heavy cream gradually in batches ensures the mixture emulsifies correctly without curdling.
5. 5Whip to soft peaks

   

   Continue whipping the butter and cream mixture with the hand mixer until soft peaks form, creating a silky and rich cream topping.

   Tip: Stop whipping once soft peaks form to maintain a smooth, luxurious texture without over-beating.
6. 6Season the steak

   

   Season both sides of a raw, thick-cut steak with salt, olive oil, and freshly ground black pepper on a yellow plate.

   Tip: Ensure both sides are evenly coated with seasoning to enhance the crust and flavor during searing.
7. 7Season the steak

   

   Marinate both sides of a raw steak with salt, black pepper, and a drizzle of olive oil to enhance flavor before searing.

   Tip: Rub the seasonings evenly across the entire surface of the meat.
8. 8Sear the steak fat edge

   

   Use tongs to hold the steak upright in a very hot pan to render and sear the fat edge first.

   Tip: Make sure the pan is sufficiently hot before adding the meat to get a proper sear.
9. 9Pan-sear the steak

   

   Fry each side of the steak for one minute in the hot pan to develop a nice browned crust.

   Tip: Avoid moving the steak around too much while it sears to form a better crust.
10. 10Rest the cooked steak

    

    Wrap the seared steak in aluminum foil and let it rest for about five minutes so it cooks more evenly and retains its juices.

    Tip: Do not skip resting, as it prevents the juices from escaping when sliced.
11. 11Mix teriyaki sauce ingredients

    

    Combine soy sauce, dark soy sauce, mirin, black pepper, honey, cornstarch, and water in a small marble-patterned bowl and mix well.

    Tip: Make sure the cornstarch is fully dissolved to avoid lumps.
12. 12Simmer the teriyaki sauce

    

    Pour the teriyaki mixture into a small stainless steel saucepan and heat over medium flame until it bubbles, thickens, and turns glossy.

    Tip: Stir continuously while heating to prevent scorching at the bottom.
13. 13Slice the rested steak

    

    After letting the cooked steak rest in foil, use a sharp chefs knife to slice it evenly across the purple cutting board, revealing the tender center.

    Tip: Letting the steak rest ensures the juices stay locked inside before slicing.
14. 14Plate the sliced steak over rice

    

    Carefully arrange the neatly sliced medium-rare steak over a bed of warm white rice in a large serving bowl.

    Tip: Fan out the slices slightly for an appealing presentation.
15. 15Add marinated shredded onions

    

    Use chopsticks to place a portion of the salt-and-sugar marinated shredded onions on top of the arranged steak and rice bowl.

    Tip: The fresh onions help cut through the richness of the dish.
16. 16Add Crispy Garlic Chips

    

    Scatter a generous amount of evenly browned, crispy baked garlic chips over the sliced steak and rice bowl. These chips add a rich, aromatic crunch that enhances the overall texture and savory depth of the dish.

    Tip: Ensure the garlic is baked evenly until golden brown to avoid any bitter burnt flavors.
17. 17Add Egg Yolk

    

    Gently slide a fresh, raw edible egg yolk into the center of the arrangement, resting it right against the sliced steak. When broken, the rich yolk will mix with the teriyaki sauce and coat the meat and rice.

    Tip: Use high-quality, fresh edible eggs since the yolk is served raw.
18. 18Top with Whipped Cream

    

    Add a large scoop of the lightly sweetened, silky whipped cream mixture directly next to the egg yolk and onions. This unique component melts slightly into the warm beef and rice, adding a luxurious creaminess.

    Tip: Whip the cream to soft peaks so it holds its shape nicely on top of the bowl without becoming too stiff.
19. 19Drizzle Teriyaki Sauce

    

    Finish the assembled bowl by evenly drizzling the rich, thickened homemade teriyaki sauce over the sliced steak and other toppings. The sweet and savory glaze ties all the distinct flavors together.

    Tip: Heat the sauce until it reaches a sticky consistency so it clings nicely to the beef rather than soaking straight into the rice too quickly.

Storage & Reheating

Burn It Off

Frequently Asked Questions