How to Make Sukiyaki Don

🔗 Full printable recipe on my website! Just google "sukiyaki don sudachi"

Craving sukiyaki but short on time? This 15-minute beef bowl delivers all that sweet-savory magic over fluffy rice, no hot pot required! 🍚✨

Vegetables

1 Japanese leek (naganegi)

50 g chrysanthemum greens (shungiku)

2 fresh shiitake mushrooms

Eggs

2 pasteurized eggs (for raw yolk topping)

2 eggs (for cooked egg mixture)

Warishita Sauce

¼ tsp dashi granules

2 tbsp soy sauce

2 tbsp sake

2 tbsp mirin

1½ tbsp sugar

Main

200 g thinly sliced beef (sukiyaki cut)

2 portions cooked Japanese rice

Garnish

red pickled ginger (benishoga)

Slice leek diagonally and cut greens into 2-inch pieces. Separate shiitake caps and stems, slice stems thinly.

Separate pasteurized egg yolks and set aside. Whisk whites with whole eggs in a separate bowl.

Combine dashi, soy sauce, sake, mirin, and sugar in a cold pan. Mix until dissolved.

Add shiitake to the sauce and heat over medium-low until bubbling and softened.

Add beef and cook to preferred doneness.

Transfer beef and mushroom caps to a plate.

Add greens and leeks to the pan and cook until slightly softened.

Pour in egg mixture and cook to preferred doneness.

Cover with lid if you prefer well-done eggs. Divide into portions.

Place rice in bowls and top with egg-vegetable mixture.

Arrange beef and shiitake caps on top. Garnish with egg yolk and pickled ginger.

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