Sukiyaki Don (Sweet Simmered Beef Rice Bowl)
https://sudachirecipes.comEnjoy Japanese sukiyaki in the form of a rice bowl topped with luxurious slices of beef and flavorful vegetables simmered with egg in a simple homemade warishita sauce.
Ingredients
- 1 Japanese leeks (naganegi) or regular leeks
- 50 g chrysanthemum greens (shungiku) (shungiku)
- 2 fresh shiitake mushroom(s)
- 2 pasteurized eggs
- 2 medium egg(s)
- ½ tsp dashi granules
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 1 ½ tbsp sugar
- 200 g thinly sliced beef check for recommended cuts in the post
- 2 portions cooked Japanese short-grain rice
- red pickled ginger (benishoga) (benishoga)
Instructions
- Cut 1 Japanese leeks (naganegi) into diagonal slices ½ inch thick and 50 g chrysanthemum greens (shungiku) into 2 inch pieces. Separate the stems and caps of 2 fresh shiitake mushroom(s), thinly slice the stems and cut decorative patterns on top of the caps.
- Separate two 2 pasteurized eggs, place the yolks in a bowl and set aside to garnish the dish later. Add the whites to a separate bowl and crack in another 2 medium egg(s). Whisk well and set by the stove.
- Take a cold pan and add ½ tsp dashi granules, 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin and 1 ½ tbsp sugar. Mix well.
- Add shiitake mushrooms (both caps and stems) to the sauce and heat over medium-low, stirring occasionally.
- Once it starts to bubble and shiitake is slightly softened, add 200 g thinly sliced beef and cook to your preferred doneness.
- Once cooked to your liking, transfer the beef and mushroom caps to a plate and set aside.
- Add the crown daisy and leeks to the pan and cook in the leftover sauce until slightly softened.
- Once softened, pour in the bowl of egg mixture from earlier.
- Cook the eggs to your preferred doneness. If you prefer it well done, place a lid on to help the top steam.
- Divide 2 portions cooked Japanese short-grain rice into serving bowls and topped with the simmered eggs and vegetables.
- Arrange the beef on top and garnish each bowl with a shiitake cap, egg yolk and red pickled ginger (benishoga).
- Enjoy!