Bring Japanese donburi luxury home with Zairyo’s premium foie gras — rich, buttery, and perfect for any occasions! Finished with a silky egg yolk and a touch of black tobiko or caviar for a gentle pop of umami, this foie gras don comes together in under 15 minutes but is packed full of flavours.
Ingredients (1 serving):
1 x Foie Gras Slices
Japanese Rice (we used Niigata Koshihikari Rice)
1 Egg yolk (we used Hinata Eggs)
Black Tobiko or Caviar
Spring onions (optional)
Ebara Ohgon No Aji Noujuku Yakiniku Sauce
Or choose to make your own sauce:
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (or water)
1 tsp sugar
- Mix them together and simmer for 40s-50s to thicken.
Steps:
- Cook rice
- Score & season the foie gras with salt and pepper
- Pat dry, and lightly score shallow cross-hatch lines on one side of the foie gras.
- Sear the foie gras in a pan over medium to medium-low heat (no oil needed) for 45–60 seconds per side until golden.
- Remove and let rest (at least 5 minutes).
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OPTIONAL STEP: If you're making your own sauce you can choose to deglaze the pan and add in sauce mixture, let it bubble for 10–20 seconds until slightly glossy.
Assemble the don:
Place hot rice in a bowl. Top with foie gras slices, drizzle over with sauce, add an egg yolk and finish with black tobiko or caviar. Garnish with spring onions (optional).
Enjoy!