Go Back
–+ servings

Sukiyaki Don (Sweet Simmered Beef Rice Bowl)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Instructions 

  • Cut 1 Japanese leek (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 mushrooms, thinly slice the stems and cut decorative patterns on top of the caps.
    Diagonally sliced Japanese leeks, cut crown daisy, decoratively cut shiitake caps and thinly sliced shiitake stems
  • Separate two 2 pasteurized eggs, place the yolks in a bowl and set aside to garnish the dish at the end. Pour the leftover whites into a separate bowl and crack in another 2 eggs. Whisk well and set by the stove.
    whisked egg in a bowl with two individual egg yolks in separate glass bowls
  • Take a cold pan and add ¼ tsp dashi granules, 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp sake, 2 tbsp mirin and 1 ½ tbsp sugar. Mix well.
    ingredients to make sukiyaki sauce in a frying pan
  • Add shiitake mushrooms (both caps and stems) to the sauce and heat over medium-low, stirring occasionally.
    shiitake mushrooms cooking in sukiyaki-style sauce in a frying pan
  • Once it starts to bubble and the shiitake is slightly softened, add 200 g thinly sliced beef and cook to your preferred doneness.
    cooking beef and shiitake mushrooms in sukiyaki sauce
  • Once cooked to your liking, transfer the beef and mushroom caps to a warm plate and set aside.
    cooked beef and shiitake caps on a white plate
  • Add the crown daisy and leeks to the pan and cook in the leftover sauce until slightly softened.
    simmering crown daisy, green onion and shiitake stems in sukiyaki sauce
  • Pour the egg mixture from earlier around the pan and cook to your preferred doneness.
    cooking whisked egg with crown daisy and Japanese leeks in a frying pan
  • If you prefer your eggs well done, place a lid on to help the top steam. Once cooked through, take the pan off the heat and use a spatula to divide it into portions.
    cooking egg with crown daisy and Japanese leek in a frying pan
  • Prepare 2 portions cooked Japanese short-grain rice in large serving bowls and top with the contents of the pan.
    cooked egg with crown daisy, Japanese leek and shiitake stems served over rice
  • Place the beef on top and garnish each bowl with a shiitake cap, egg yolk and red pickled ginger (benishoga). Enjoy!
    Sukiyaki beef donburi rice bowl topped with red pickled ginger, shiitake mushroom and egg yolk in a mottled bowl

Notes

For the best result, look for paper-thin "sukiyaki" or "shabu-shabu" slices (or ask a butcher for ribeye/chuck sliced very thin) because thin, marbled beef stays silky with brief heat. Thicker slices force longer cooking and turn chewy even in a tasty sauce.
Use pasteurized eggs for the raw yolk garnish to safely achieve sukiyaki's signature creamy finish. Look for cartons labeled "pasteurized," or substitute a soft-cooked onsen tamago if unavailable.
Keep the lid off during the final simmer so vegetable moisture escapes and the sauce reduces into a glossy, clingy glaze. Covering the pan traps steam and leaves you with thin, watery broth that drowns the rice.
Store topping and rice separately in airtight containers (fridge up to 3 days, freezer up to 1 month for topping only). Reheat gently in a covered skillet with a splash of water over medium-low heat to preserve tenderness and prevent the sugary glaze from scorching.