Wagyu Donburi 和牛火山丼

Remove the steak from the fridge and leave at room temperature for 15 minutes before cooking.

牛扒由雪櫃取出，放室溫15分鐘再煎。

Cook the rice. Meanwhile, combine the sake, Japanese soy sauce, mirin and sugar in a bowl. Prepare 2 onsen eggs using the method in our Beef Donburi with Onsen Egg recipe.

煮好白飯。期間將料理清酒、日式醬油、味醂同糖拌勻，並參考牛肉丼配溫泉蛋食譜嘅做法，準備好2隻溫泉蛋。

Pat the steak thoroughly dry with kitchen paper, then season with salt and pepper.

用廚房紙徹底印乾牛扒表面水分，再灑上鹽同胡椒粉調味。

Add a little cooking oil to a stainless steel or cast iron pan and preheat over high heat. Pat the steak dry once more just before placing it in the pan.

不鏽鋼鑊或鑄鐵鑊加入少許食油，用大火燒熱。牛扒落鑊前，再用廚房紙印乾表面水分。

Sear the fat edge first, then sear both broad sides and the remaining edges for about 30 seconds to 1 minute per side. Gently press the steak against the pan to ensure even contact. Do not worry if a browned crust has not formed after the first sear; the second sear is where the crisp, brown crust develops.

先煎牛扒嘅脂肪邊，再煎兩個大面同其餘側邊，每面約30秒至1分鐘。輕輕按住牛扒，令表面均勻接觸鑊面。第一次煎完未有焦殼都唔使擔心，第二次煎製先會形成金啡色嘅香脆焦殼。

Transfer the steak to a rack and rest for 5 minutes. Use a meat thermometer to check the temperature at the centre. After the first sear, the centre is usually only around 30°C. This is the rest between sears; continue with the second sear in step 7.

牛扒取出放喺架上，靜置5分鐘，再用肉類溫度計量度中心溫度。第一次煎完，中心溫度通常只有約30°C。呢次係兩次煎製之間嘅靜置，之後按步驟7進行第二次煎製。

Return the steak to the pan over high heat and repeat the searing process to develop a crisp crust. Check the centre temperature with a meat thermometer; if measuring during searing, use a probe rated for that cooking temperature.

將牛扒放返鑊中，用大火按相同步驟再煎一次，令表面形成香脆焦殼。用肉類溫度計檢查中心溫度；如果煎嘅期間持續量度，要用適合該烹調溫度嘅探針。

After the second sear, check the centre temperature. If it has reached 54°C, proceed to the final 10-minute rest in step 9. If it is still below 54°C, rest briefly on the rack before a third sear, checking the temperature as you cook. Remove the steak as soon as the centre reaches 54°C, then proceed to step 9.

第二次煎完，檢查中心溫度。如果已達54°C，就按步驟9進行最後10分鐘靜置。如果仍低於54°C，先放架上稍作靜置，再進行第三次煎製，期間檢查溫度。中心一達到54°C就立即離鑊，再按步驟9靜置。

Place the steak on a rack set over a plate and pour the rendered fat from the pan over it. Cover loosely with aluminium foil and rest for 10 minutes. Keep the pan for the sauce without washing it.

碟上放架，將牛扒放喺架上，再淋上鑊中煎出嘅牛脂。鬆鬆地蓋上錫紙，靜置10分鐘。保留原鑊煮汁，唔使洗鑊。

While the steak rests, reduce the heat to medium and pour the sauce mixture into the pan. Stir and scrape up the browned bits from the bottom of the pan.

牛扒靜置期間，將爐火調至中火，倒入照燒汁料，邊攪拌邊刮起鑊底嘅焦香精華。

Bring the sauce to a boil, then add the butter. Stir until the butter melts and the sauce thickens slightly. Transfer to a bowl and set aside for serving.

醬汁煮滾後加入牛油，攪拌至牛油融化、醬汁略為收稠，盛起備用。

After resting, slice the steak as thinly as possible against the grain.

牛扒靜置完成後，逆紋切成薄片，盡量切薄。

Divide the cooked rice between 2 servings. For each serving, fill a bowl with rice, then invert it onto a serving plate to form a rounded mound. Gently press a small crater into the top to hold the egg.

將白飯分成2份，每份放入碗中，再倒扣喺碟上，做成小山形。飯頂輕輕壓出一個小凹位，留嚟放溫泉蛋。

Arrange the Wagyu slices around the rice. Carefully place the onsen egg in the crater, drizzle with teriyaki sauce and finish with the chopped spring onions.

將和牛薄片圍住白飯鋪好，小心將溫泉蛋放喺飯頂凹位，淋上照燒汁，最後灑上蔥花。