Beef Donburi with Japanese BBQ Sauce
Equipment
- Medium skillet or pan
- Small saucepan
- Rice cooker or pot for cooking rice
- Mixing bowl
- Whisk
Ingredients
For the Beef
- 1 lb thinly sliced beef ribeye, sirloin, or shabu-shabu cut
- 1 small onion thinly sliced
- 1 tbsp vegetable oil
- 2 cups cooked Japanese short-grain rice
Japanese BBQ Sauce
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 clove garlic minced
- 1 tbsp sesame oil
- 1 tbsp ketchup adds depth and sweetness
- ½ tsp smoked paprika for a subtle BBQ touch
- ½ tsp cornstarch optional, for thickening
Garnishes
- 1 soft-boiled egg or onsen tamago optional
- 1 tbsp sliced green onions
- 1 tsp toasted sesame seeds
- Pickled ginger beni shoga, for a traditional touch
Instructions
Prepare the BBQ Sauce
- In a small saucepan, combine soy sauce, mirin, sake, honey, ginger, garlic, sesame oil, ketchup, and smoked paprika. Heat over medium-low, stirring until well combined. If you want a thicker sauce, dissolve ½ tsp cornstarch in 1 tbsp water and whisk it in. Simmer for 2–3 minutes until slightly thickened. Remove from heat and set aside.
Cook the Beef and Onions
- Heat a medium skillet over medium-high heat. Add vegetable oil and sauté onions until soft and slightly caramelized (about 3 minutes). Add the thinly sliced beef and cook until just browned, about 2–3 minutes. Pour in the BBQ sauce, stirring to coat everything evenly. Let it simmer for another minute to absorb the flavors.
Assemble the Donburi
- Scoop hot steamed rice into bowls. Top with the beef and onions, making sure to drizzle any extra sauce over the top. Garnish with green onions, sesame seeds, and pickled ginger. If using, add a soft-boiled egg on top for extra richness.
Enjoy!
- Break the egg and mix it into the beef and rice for a creamy texture. Grab your chopsticks and dig in!