Dancing Bonito Flakes Over Forbidden Rice with Ginger-Garlic Skirt Steak

For Rice:
Rinse black rice under cold water until water runs clear. In a saucepan, combine vegetable broth and non-alcoholic wine with mirin, sake, soy sauce, salt, and sugar. Bring to a simmer. Stir in rice. Cover and cook over low heat for 35-40 mins until tender and liquid is absorbed. Stir in butter, let rest for 5 mins, then fluff with fork. While still warm, gently stir in 1 tbsp bonito flakes to melt into the grains. 

For Egg Options:
Scrambled: Heat 1 tsp oil in pan, scramble beaten eggs until just set. Stir into rice. Soft Egg Layer: Preheat oven to 300F. Whisk eggs with 2 tbsp milk or dashi and a pinch of salt until smooth. In a non-stick or oven safe pan, melt butter over medium-low heat. Pour in eggs and stir gently until soft curds form, approx 1 min. Spread evenly and bake for 3-4 mins until just barely set and still glossy. Slide or spoon eggs over the rice mixture in your pot.

Quail Eggs: Hard boil eggs for 4 1/2 – 5 mins. Cool in ice bath. Peel and halve for garnish.

For Steak:
Mix ginger, garlic, soy sauce, vinegar, honey, sesame oil, and pepper. Marinate steak 15 mins. Heat oil in a pan and sear steak 2-3 mins per side. Let rest and slice thinly against the grain.

Plate the rice, top with sliced steak and egg layer or quail eggs. Finish with remaining bonito flakes, scallions, and a drizzle of sesame oil if desired. Enjoy with a glass of V. Sattui Muscat or non-alcoholic Gewurztraminer.