Sukiyaki Don (Japanese Simmered Beef Bowl)
Sukiyaki Don (Japanese Simmered Beef Bowl)
Ingredients
For the Sukiyaki Don
- 14 ounces thinly sliced beef
- 2 Japanese leek, cut diagonally into 1-inch pieces
- 3 1/2 ounces chrysanthemum greens (shungiku), trimmed and cut into 2-inch lengths
- 4 fresh shiitake mushrooms, stems removed, caps scored decoratively if desired
- 4 eggs, large
- 4 pasteurized eggs, for topping
- 4 cups cooked Japanese short grain rice, hot
For the Sukiyaki Sauce
- 1 teaspoon dashi granules
- 1/2 cup water
- 4 tablespoons soy sauce
- 4 tablespoons sake
- 4 tablespoons mirin
- 3 tablespoons granulated sugar
For Garnish
- 1/4 cup red pickled ginger (benishoga), as needed
Instructions
- 1
Prepare the sukiyaki sauce: In a medium bowl, dissolve the dashi granules in 1/2 cup of hot water. Stir in the soy sauce, sake, mirin, and granulated sugar until the sugar is fully dissolved. Set aside.
⏱️ 5 min
- 2
Heat a large skillet or a shallow pot over medium-high heat. Add a small amount of cooking oil (not listed in ingredients, assume common cooking oil) if desired, though the beef fat will render. Add half of the thinly sliced beef and cook until just browned, about 1-2 minutes per side. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked beef and set aside.
⏱️ 5 min
- 3
In the same skillet, add the Japanese leek and shiitake mushrooms. Sauté for 2-3 minutes until the leek starts to soften slightly. Pour in the prepared sukiyaki sauce.
⏱️ 5 min
- 4
Bring the sauce to a gentle simmer. Return the cooked beef to the skillet, arranging it evenly. Add the chrysanthemum greens around the beef and vegetables. Cover the skillet and simmer for 3-5 minutes, or until the vegetables are tender-crisp and the beef is heated through.
⏱️ 5 min
- 5
Crack the 4 regular eggs directly into the simmering mixture, spacing them out. Cover and continue to simmer for another 3-4 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can gently whisk the eggs in a small bowl and pour them over the mixture, stirring gently to create a scrambled effect.
⏱️ 5 min
- 6
To serve, divide the hot cooked Japanese short grain rice among 4 serving bowls. Carefully spoon the sukiyaki beef, vegetables, and egg mixture over the rice in each bowl. Create a small well in the center of each serving and gently place one pasteurized egg yolk on top. Garnish with red pickled ginger.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sukiyaki Don (Japanese Simmered Beef Bowl)
Ingredients
For the Sukiyaki Don
- 14 ounces thinly sliced beef
- 2 Japanese leek, cut diagonally into 1-inch pieces
- 3 1/2 ounces chrysanthemum greens (shungiku), trimmed and cut into 2-inch lengths
- 4 fresh shiitake mushrooms, stems removed, caps scored decoratively if desired
- 4 eggs, large
- 4 pasteurized eggs, for topping
- 4 cups cooked Japanese short grain rice, hot
For the Sukiyaki Sauce
- 1 teaspoon dashi granules
- 1/2 cup water
- 4 tablespoons soy sauce
- 4 tablespoons sake
- 4 tablespoons mirin
- 3 tablespoons granulated sugar
For Garnish
- 1/4 cup red pickled ginger (benishoga), as needed
Instructions
- 1
Prepare the sukiyaki sauce: In a medium bowl, dissolve the dashi granules in 1/2 cup of hot water. Stir in the soy sauce, sake, mirin, and granulated sugar until the sugar is fully dissolved. Set aside.
⏱️ 5 min - 2
Heat a large skillet or a shallow pot over medium-high heat. Add a small amount of cooking oil (not listed in ingredients, assume common cooking oil) if desired, though the beef fat will render. Add half of the thinly sliced beef and cook until just browned, about 1-2 minutes per side. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked beef and set aside.
⏱️ 5 min - 3
In the same skillet, add the Japanese leek and shiitake mushrooms. Sauté for 2-3 minutes until the leek starts to soften slightly. Pour in the prepared sukiyaki sauce.
⏱️ 5 min - 4
Bring the sauce to a gentle simmer. Return the cooked beef to the skillet, arranging it evenly. Add the chrysanthemum greens around the beef and vegetables. Cover the skillet and simmer for 3-5 minutes, or until the vegetables are tender-crisp and the beef is heated through.
⏱️ 5 min - 5
Crack the 4 regular eggs directly into the simmering mixture, spacing them out. Cover and continue to simmer for another 3-4 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can gently whisk the eggs in a small bowl and pour them over the mixture, stirring gently to create a scrambled effect.
⏱️ 5 min - 6
To serve, divide the hot cooked Japanese short grain rice among 4 serving bowls. Carefully spoon the sukiyaki beef, vegetables, and egg mixture over the rice in each bowl. Create a small well in the center of each serving and gently place one pasteurized egg yolk on top. Garnish with red pickled ginger.
⏱️ 5 min