Quick Sukiyaki Style Beef Donburi Recipes

Steps:

• Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
• In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
• Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
• Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
• Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
• ***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
• If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.

Steps:

• Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
• Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
• Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
• Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
• Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.

Steps:

• In large skillet, brown beef until crumbly.
• In small bowl, mix sugar, soy sauce, A-1, and salt.
• Set aside.
• Drain mushrooms, reserving liquid.
• When meat is cooked, mix in vegetables.
• Add sauce.
• Simmer 3 minutes, or until vegetables are just tender crisp.
• Combine cornstarch and reserved mushroom liquid.
• Stir into sukiyaki.
• Cook just until thickened.
• Serve over rice.

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.