Bao’s Taipei Butter Rice

Bao is a popular restaurant in London that is known for its range of steamed buns and contemporary Taiwanese dishes. Their Taipei Butter Rice is undoubtedly my favourite dish from them. Delicious slices of grilled dry-aged steak over a bed of buttery rice, topped with a deep coloured yolk and sprinkled with some crushed pepper. Absolutely divine! I found the butter rice from their version a bit too rich when combined with the egg yolk for my taste so decided to tone it down a notch in this version. It was really easy to assemble and fun to make. Sharing with you the recipe to my interpretation below:

Taipei Butter Rice with Steak and Egg Yolk

Mai

My interpretation of Bao Borough’s delicious Taipei butter rice dish topped with dry-aged steak and a cured egg yolk

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Total Time 1 hour hr

Servings 1 Serving

Ingredients

  

• 225 g Rump steak
• 1 egg
• 2 tbsp soy sauce
• 1 bowl of cooked rice preferably short grain
• Crushed peppercorns
• Salt to taste
• 40 g Butter
• Cooking oil
• 1 clove of garlic

Instructions

 

• Cure the egg yolk beforehand by leaving the egg yolk in bowl of soy sauce in the fridge (preferably for a few hours)
• Rub salt and pepper onto your steak and leave it to rest to room temperature.
• Heat up your skillet and add a bit of oil.
• When the pan is hot enough, sear the steak for 3 minutes on each side (my steak was a rather thick cut ~2inch so adjust the cooking time accordingly, I’d say 1min each side for a standard supermarket rump cut)
• Add some butter (20g) to the pan, let it melt then using a spoon, baste the butter over the steak. Do this for a further 2 minutes. 
• Remove the steak and leave it to rest for about 8 minutes
• In another pan melt some butter (20g) then add some garlic. Stir until the butter is melted. Do this on low heat and you don’t want the butter to burn.
• Add the cooked rice into the pan and mix everything together until the butter is well absorbed into the rice.
• Assemble: scoop the rice into a bowl, slice the steak and align them around the bowl. Topped it all off with the cured egg yolk in the middle and generously sprinkle some crushed pepper.
• Enjoy!

Notes

For simplicity, you can make this using an uncured egg yolk (make sure it’s fresh and safe to eat raw) and normal unbuttered rice too. This would take you less than 30 minutes to prepare.

Keyword Bao London, Egg Yolk, Steak Rice, Taipei, Taipei Butter Rice

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