Brad Kilgore’s Wagyu Donburi
Intro
We all know how many hours a chef works. We also know that we may only eat one good meal a day (if we are lucky). I find myself cooking at home with good ingredients, but in a simple way, so I can use just one or two pots or pieces of equipment. The Donburi bowl from Japan has always been a complete meal in one. The bowl that we will cook together is inspired by the Meiji Era (1868-1912), which is when cuts of beef were introduced to the Donburi bowl, rather than the original version of barbecue eel. “Dating back to the Edo period (1603-1867), Donburi emerged as a practical solution for busy merchants and workers who needed quick, satisfying meals. The word "Donburi" (丼) refers to both the dish and the bowl it's served in, highlighting the inseparable relationship between container and content.” This still stays true today.
-Chef Brad Kilgore
Ingredients
Two 8oz Pieces of Westholme wagyu Hanger Steak
Smoked Beef Tare Glaze
Dried Moroccan Olive Chili Crisp
Ume Miso
Green Ichimi Seasoning
Sushi Rice Sourced from Japan
Method
Smoked Wagyu Beef Tare Glaze Recipe
32oz Smoked Peppercorn Wagyu Steak
1qt. Apple Wood Chips
Crust in ground pepper
Hot Smoke with heavy smoke at 350F fan low until the meat is fully cooked through (About 15-20min)
Rest on a rack until room temperature and dice
To Make the Glaze:
ALL of the Smoked Peppercorn Beef (Diced) from above
4000 g ABC Sweet Soy Sauce
1750 g Dark Tamari Soy Sauce
1000 g Brown Rice Vinegar
650 g Mirin
300 g Dry Sake
150 g Chinese Fermented Black Beans
120 g Charred Ginger
8 ea Charred Garlic Bulbs
8 ea Rosemary Sprigs
Slowly bring to a gentle simmer
Simmer on low for 3-4 minutes
Turn the heat off the burner and let rest (20min)
Strain through a Chinois and cool
Wagyu Don Bowl Chef Instructions:
Pre heat your cast iron pan or charcoal grill
Rinse your sushi rice until the water is clear, agitate as necessary.
Cook your sushi rice with filtered water. Use the ratio of 270g filtered water to 225g rice. Suggested to add; a piece of kombu, splash of rice wine vinegar, and a pinch of sugar and salt.
Season the hanger steak generously with fine sea salt and ground peppercorn.
Sear and char all sides of the steak and let rest for at least 5min. The hanging tender cut generally requires a bit more resting than other cuts. If need be, in order to cook to desired temperature you may need to cook a bit further on the grill after resting or for a few minutes into an oven.
Brush and or glaze the beef with our smoked Beef Tare, do this a few times during the cooking and resting process. Save some for the final plate up.
Add some vegetables that you may have around to the grill like scallions or even wild ramps.
Once the sushi rice is you are ready to place it into your bowl.
Slice your rested Westholme Wagyu Hanger Steak and fan it around the rice.
Follow the steak with your grilled vegetables, and a few spoonfuls of the ume miso and the dried Moroccan olive chili crisp.
Finish by sprinkling the togarashi spice over the entire dish.
Enjoy!
Smoke. Glaze. Wagyu. Repeat.
Chef Bio
Chef Brad Kilgore is an award-winning chef known for his progressive American cuisine and inventive use of local ingredients. He trained in Michelin-starred kitchens in Chicago, including Alinea and L2o, before earning national acclaim in Miami, where his debut restaurant, Alter, received 4 stars from the Miami Herald and multiple nods from Food & Wine, Esquire, and the James Beard Foundation. He now leads Kilgore Culinary Group with national and international projects that blends bold innovation with refined technique, often centered around wood-fire elements and globally inspired flavors.
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