Sukiyaki Don (Sweet Simmered Beef Rice Bowl)

Name: Sukiyaki Don (Sweet Simmered Beef Rice Bowl)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 Japanese leek; 50 g Chrysanthemum Greens; 2 shiitake mushroom; 2 egg; 2 egg; ½ tsp dashi granules; 2 tbsp soy sauce; 2 tbsp sake; 2 tbsp mirin; 1 ½ tbsp sugar; 200 g beef; 2 portions Japanese short-grain rice; pickled ginger

User Reviews

4.5

4 reviews

Excellent

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2 servings
Course
Main Course
Cuisine
Japanese

Sukiyaki Don (Sweet Simmered Beef Rice Bowl)

Celia Wu

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Ingredients

Servings

1 Japanese leek or regular leeks, naganegi
50 g Chrysanthemum Greens shungiku, aka crown daisy/shungiku/tong ho
2 shiitake mushroom fresh
2 egg pasteurized
2 egg
½ tsp dashi granules
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 ½ tbsp sugar
200 g beef check for recommended cuts in the post, thinly sliced
2 portions Japanese short-grain rice cooked
pickled ginger benishoga, red, aka benishoga

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Instructions

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Cut 1 Japanese leeks (naganegi) into diagonal slices ½ inch thick and 50 g chrysanthemum greens (crown daisy/shungiku/tong ho) into 2 inch pieces. Separate the stems and caps of 2 fresh shiitake mushroom, 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 egg. 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!