Wagyu Donburi
Duxelle Rice, Bulldog Sauce, Horseradish Cream, Garlic Chips, Chives
Chefs Paolo Justo and Luis Mercado of Kira | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Bulldog Sauce:
480 grams ketchup
280 grams Worcestershire sauce
120 grams soy sauce
56 grams granulated sugar
240 grams hot sauce
Duxelle:
Sunflower oil
450 grams sliced maitake mushrooms
225 grams chopped shallots
225 grams chopped garlic
230 grams white wine
10 grams kosher salt
3 grams cracked black pepper
50 grams butter
Horseradish Cream:
400 grams heavy cream
140 grams horseradish, grated
10 grams sea salt
To Assemble and Serve:
Yield: 1 serving
White rice
Thinly sliced A5 wagyu
Garlic chips
METHOD
For the Bulldog Sauce:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Horseradish Cream:
In a mixing bowl, whisk together all ingredients until desired consistency is achieved.
For the Duxelle:
In a pan over medium flame, heat oil. Add mushrooms, shallots, and garlic. Cook until alliums are caramelized. Deglaze pan with wine. Cook until au sec. Season with salt and pepper. Remove from heat and let cool. Once cool, fold in butter. Set aside.
To Assemble and Serve:
In a mixing bowl, combine rice and desired amount Duxelle. Transfer mixture to a serving bowl. Top with wagyu followed by desired amount Bulldog Sauce, and 1 dollop Horseradish Cream. Garnish with desired amount Garlic Chips and chives.
