Best Quick Sukiyaki Style Beef Donburi Recipes

GYUDON (JAPANESE BEEF RICE BOWL)

Steps:

• Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
• First, thinly slice the onion.
• Next, cut the green onions diagonally into thin slices.
• Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
• In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
• Next, add the onion slices and spread them throughout the pan, separating the onion layers.
• Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
• Cover the pan with a lid and start cooking over medium heat.
• When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
• Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
• In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
• Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!

QUICK SUKIYAKI STYLE BEEF DONBURI

Steps:

• Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
• In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
• Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
• Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
• Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
• ***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
• If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.