Japanese🍚 Starches

Sukiyaki Bowl

Name: Sukiyaki Bowl
Total time: 10 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 60 g Thin beef slices; 50 g Long green onion (Naganegi); 1 Fresh shiitake mushroom; 40 g Firm tofu; 1 Spring onion leaf; 1 Egg; 150 g Hot steamed rice; to taste Beni shoga (pickled ginger); 1 tbsp Dashi stock; 1 tsp Vegetable oil; 50 ml Soy sauce; 50 ml Sake; 50 ml Mirin; 2 tbsp Raw sugar

⏱ 10 min🍽 Serves 1

A quick and satisfying way to enjoy sukiyaki at home—thin beef, tofu, shiitake mushroom and a soft egg simmered in a ready-made sukiyaki sauce, served over hot steamed rice.

Adapted from a video by Cooking with Dog

Sukiyaki Bowl Recipe (Easy Beef Donburi Rice Bowl with Tofu and Egg)

Watch on YouTube

Ingredients

Thin beef slices60 g
Long green onion (Naganegi)50 g
Fresh shiitake mushroom1
Firm tofu40 g
Spring onion leafCut into 3 cm pieces1
Egg1
Hot steamed rice150 g
Beni shoga (pickled ginger)to taste
Dashi stockMade from granulated kombu dashi powder dissolved in water; substitute with hot water1 tbsp
Vegetable oil

Steps

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1
Combine soy sauce, sake, mirin, and raw sugar in a small pot. Heat on medium heat, stirring occasionally to dissolve the sugar.
2
Once it starts to simmer, reduce the heat and keep it simmering for about 1.5 minutes to evaporate the alcohol (called nikiri), leaving behind rich umami and sweetness.
3
When the alcohol smell is gone, remove from heat and cool the pot in a bowl of water. Once cooled, pour the sauce into a clean bottle for storage—this is your sukiyaki sauce.
4
Diagonally slice the long green onion into 1 cm pieces. Remove the shiitake stem and slice the cap into 5 mm pieces. Cut the spring onion leaves into 3 cm pieces.
5
Heat the vegetable oil in a small pan and coat the surface. Add the long onion and shiitake slices, spread them out, and let them brown without moving before flipping to brown the other side.
6
Turn off the heat and push the onion and mushroom to one side. Place the tofu and beef slices in the cleared space. Beef with some marbling is recommended for a more tender, flavorful result.
7
Add 1.5 tablespoons of the sukiyaki sauce and 1 tablespoon of dashi stock (to prevent the sauce from reducing too fast). Turn the heat back on and gently loosen the beef slices.
8
Cover and simmer over medium-low heat for about 1 minute. Remove the lid, flip the tofu, and continue cooking until the beef is no longer pink.
9
Move the ingredients aside and crack the egg into the remaining broth. Scatter the spring onion leaves over everything, and cook until the broth is mostly reduced. Adjust with a little more dashi if needed.
10
Prepare a bowl of hot steamed rice, place the tofu on top, then arrange the beef, long onion, and shiitake slices around it.
11
Gently scoop the egg with a ladle without breaking the yolk and place it in the center. Garnish with pickled beni shoga to taste, and drizzle over remaining broth if you like extra sauce.

Sukiyaki Bowl

Ingredients

Steps

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