Donburi
A comforting Japanese rice bowl topped with savory beef and onions simmered in a sweet and salty sauce.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked Japanese short-grain rice
- 200g thinly sliced beef (ribeye or sirloin)
- 1 medium onion, thinly sliced
- 2 eggs
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1/2 cup dashi stock
- 1 tbsp vegetable oil
- 1 green onion, chopped (for garnish)
- Shichimi togarashi (optional, for spice)
Nutrition Facts
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Instructions
Prepare the sauce: In a small bowl, mix soy sauce, mirin, sugar, and dashi stock until the sugar dissolves completely.
Cook the onions: Heat oil in a pan over medium heat. Add the sliced onions and sauté until they become translucent, about 3-4 minutes.
Add the beef: Place the thinly sliced beef on top of the onions. Cook until the beef starts to brown, about 2-3 minutes.
Simmer with sauce: Pour the prepared sauce over the beef and onions. Reduce heat to low and simmer for 5-6 minutes, allowing the flavors to meld.
Cook the eggs: In a separate pan, fry or poach the eggs to your preferred doneness (runny yolks work best for donburi).
Assemble the dish: Divide the cooked rice between two bowls. Top with the beef and onion mixture, then place an egg on top of each bowl.
Garnish and serve: Sprinkle with chopped green onions and shichimi togarashi if desired. Serve immediately while hot.
Chef's Tips
- Beef slicing tip: For easier slicing, partially freeze the beef for about 30 minutes before cutting.
- Rice tip: Use freshly cooked, slightly sticky Japanese short-grain rice for authentic texture.
- Vegetarian option: Substitute beef with mushrooms or tofu for a vegetarian version.
- Sauce adjustment: If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and add during the simmering stage.
- Leftovers: The beef mixture can be refrigerated for up to 2 days and reheated when needed.
