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Aged beef & caviar donburi

by Michael O'Hare
The Man Behind the Curtain, United Kingdom

I cook what I know and love, what I find beautiful without boundaries of tradition or geography and do this with a very precise aesthetic of how I feel my food should be.

Aged beef & caviar donburi

    6 PERS.
  • timing
  • preparation time
  • Cooking time


300g sushi rice
1 small piece Tokon Hidaka Kombu
380ml mineral water
75ml rice vinegar
10g sugar
5g sea salt
300g 120-day aged beef
50g beef fat
10g koji
Sea salt, to taste
Caviar, as desired

150ml unpasteurised soy sauce
10ml smoked soy
20ml Tosazu vinegar
150ml Mirin
45g sugar
10ml sake
150ml beef consommé
100g aged beef fat
Silver leaf (optional)


1 — RICE
Wash the rice in cold mineral water gently, repeat 5 times taking care not to damage the grains. Cover with fresh water and allow to soak for 30 minutes. In a saucepan, combine the vinegar sugar and salt. Bring to boil, then remove from heat. Add 8g Kombu and allow to infuse. Drain rice and add to pot with 380ml water and Kombu, cook rice on high heat for 1 minute then reduce to medium heat for 14 minutes with lid on. Remove from heat and allow to stand for 10 minutes.

2 — BEEF
Meanwhile mince beef and season with koji, beef fat and salt.

Transfer the rice to a hangiri bowl and season with vinegar mix. Place rice in mould, top quickly with the beef and the caviar. Garnish with silver leaf (optional) and serve the sauce separately.

The temperature contrast is important in this pairing: warm sushi rice dressed in vinegar with the cold saline caviar feels like bubbles on the tongue. The richness from the aged beef and warm beef fat is cleaned instantly and shows incredible length of expression. The clear and concise flavour profile of the dish allows the complexity of Krug Grande Cuvée 170ème Édition to take centre stage.
Krug Grande Cuvée
Krug Grande Cuvée
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