Beef And Onion Donburi With Edamame And Fried Egg - Recipe

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Susan says

I love donburi – Japanese one-bowl meals that consist of rice with various toppings. Some restaurants make a speciality out of the dish, but they should never make them too fancy. Donburi is comfort food - it shouldn’t inspire you to spend time trying to figure out how it’s made, or marvel at the cleverness of the chef.

For the beef, buy the type that’s sliced for hotpot, sukiyaki or shabu shabu. It’s hard for a home cook to slice the beef that thin.

If you don't have cooked Japanese rice, make some before preparing the beef and onion topping

Ingredients 1, about 200g (7oz) onion, peeled 10ml (2tsp), plus extra for cooking the egg cooking oil 225g (8oz) beef, very thinly sliced 10ml (2tsp) light soy sauce 10ml (2tsp) sake or Chinese rice wine (or substitute dry sherry) ½ tsp, or to taste granulated sugar ¼ tsp, or to taste fine sea salt, ½tsp sesame oil enough to serve two Steamed Japanese rice furikake (flavoured sprinkles) 2 eggs 50g (1¾oz) frozen shelled edamame Japanese pickled cucumbers or radish Directions

Heat a pot of lightly salted water, add the edamame, cook for 30 seconds, then drain. If you want the edamame to have a brighter green colour, remove the thin membrane covering each soybean.

1/6

In a bowl, mix the beef with the soy sauce, sake, sugar, salt and sesame oil. Thinly slice the onion.

2/6

Heat a wok over a high flame then add 10ml (2tsp) of cooking oil and swirl the pan to coat it lightly. Add the onion and stir-fry until it’s wilted and crisp-tender.

3/6

Add the beef and marinade to the wok and mix with the onions. Stir-fry constantly until the beef just loses its pink colour – do not overcook. Taste the ingredients and adjust the seasonings, if necessary. Turn off the flame.

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Set a lightly oiled pan (either non-stick or well-seasoned cast iron) over a medium flame. When the pan is hot, cook two eggs sunny-side up.

5/6

Scoop hot steamed rice into two large individual-serving bowls. Divide the beef and onion mixture over the rice, then top each portion with an egg. Add the edamame and pickles to each bowl, scatter the furikake on top and serve immediately.

6/6 Susan Jung Japanese Dinner Easy Liking this recipe? Now you can save the recipe you into your own collection. Sign up to our newsletter Fresh recipes straight to your inbox. A curated collection of Asian dishes to make at home. Thanks, you're on the list!Error, please try again later.Please enter a valid email address. By registering, you agree to our T&C and Privacy Policy. Find us on facebook Join our community and get the latest recipes from all over Asia for you to make at home.

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