Beefsteak Donburi Japanese Rice Bowl With Spinach Recipe

Ingredients

• 1 tablespoon (15ml) canola or other neutral cooking oil
• 9 medium cloves garlic, 8 halved (larger cloves can be cut into thirds) and 1 minced, divided
• One 10-ounce (280g) bunch spinach, thoroughly washed and spun dry
• Kosher salt
• 1/2 teaspoon (2.5ml) toasted sesame oil
• 1/2 teaspoon (2.5ml) rice vinegar
• 2 ribeye steaks, each about 1/2 inch thick (about 12 ounces; 370g) (see note)
• 1/4 teaspoon (1ml) mayonnaise (optional)
• 1/4 cup (60ml) sake
• 1/4 cup (60ml) dashi, either instant or homemade (see note)
• 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) mirin
• 1/2 teaspoon cornstarch, dissolved in 1 tablespoon (15ml) water
• 1 tablespoon (15g) unsalted butter
• To Serve:
• 6 cups cooked short-grain Japanese rice (see note)
• Kizami nori (optional; see note)
• 2 scallions (1.5 oz; 43g), thinly sliced on a bias
• Kizami beni shoga (pickled ginger strips) (optional; see note)

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