We're looking to Japan for steak night with a delicious razzle and a big serve of dazzle. Sticky, glazed porterhouse steaks are pan-fried and thinly sliced, before being draped over warm rice and served with an impressive (but super-easy) orb of sesame spinach salad. We've topped ours with a golden yolk that becomes gorgeously jammy from the heat of the steak, but if you'd rather not, this is still a winner without it.
Wash rice under cold water to remove excess starch. Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Place mirin, 60ml (¼ cup) soy sauce, 60ml (¼ cup) water and caster sugar in a saucepan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 7–10 minutes or until lightly thickened and glossy. Set aside to cool. While sauce is cooking, continue with step 3.
Blanch spinach in a saucepan of salted, boiling water for 30 seconds or until just wilted. Drain and refresh under cold running water. Once cool, use your hands to squeeze any excess water from spinach. Shape into 2 equal-sized balls, squeezing firmly to remove as much moisture as possible.
Place spinach balls in a bowl with sesame seeds, remaining soy sauce and honey. Toss gently to coat, keeping balls intact.
Season steak on both sides with salt. Heat vegetable oil in a frypan over medium-high heat. Cook steak for 3–4 minutes each side for medium-rare or until cooked to your liking, basting occasionally with the donburi sauce in the final few minutes to caramelise. Transfer to a plate, cover loosely with foil and set aside to rest for 7–10 minutes.
Pack rice into a dome shape in each bowl. Thinly slice steak against the grain and arrange over rice. Spoon over any remaining donburi sauce and sprinkle with Japanese seven spice. Serve with spinach salad and egg yolk (if using, see below tip).