Embrace the best features of two types of Japanese dish with this beef sukiyaki donburi rice bowl recipe. Sukiyaki is a hot pot dish made with meat, tofu, fresh vegetables and noodles simmered in a large pot with a sweet/savoury soy based soup, while donburi is a one-bowl meal of rice with any meat or vegetable-based topping. Add a ladle full of sukiyaki to a bed of rice in a donburi bowl, and you have a great sukiyaki donburi.
Start the preparation by slicing up all your ingredients into small bite size pieces or thin slices. If you aren’t using pre-sliced meat, try freezing the meat before slicing to get it extra thin.
Heat up a large pan and lightly grease the base (either with suet or normal vegetable oil) before adding the thin strips of beef or pork and start cooking them gently.
Once the meat is nearly cooked, add the sukiyaki sauce to your pan. Once the sauce begins to boil, add the rest of your vegetables and try to keep items together. For example, keep the tofu on one side and the mushrooms on the other. Allow the ingredients to simmer for a few minutes. Add a pinch of nanami togashi to give a spicy quick to your meal.
Once everything is ready, pour the cooked sukiyaki mix over a bowl of freshly cooked rice. Crack a raw egg into a separate small bowl and dip the sukiyaki into the egg as you eat. Of course, you can always hard boil the egg and add it on top if you prefer.
- To get your beef or pork sliced really thin, freeze it first and then slice, either with a meat slicer, or a very sharp knife.
- Two tablespoons of mirin sweet cooking sake work well as a replacement for sugar if you prefer.