Best 3 Quick Sukiyaki Style Beef Donburi Recipes

YOSHINOYA BEEF BOWL (GYUDON)

Steps:

• Gather all the ingredients.
• If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
• Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
• Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
• Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
• When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
• Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
• Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).

GYUDON (JAPANESE BEEF RICE BOWL)

Steps:

• Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
• First, thinly slice the onion.
• Next, cut the green onions diagonally into thin slices.
• Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
• In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
• Next, add the onion slices and spread them throughout the pan, separating the onion layers.
• Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
• Cover the pan with a lid and start cooking over medium heat.
• When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
• Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
• In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
• Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!

GYU DONBURI

Steps:

• Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
• Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
• Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
• Serve over cooked rice.