Sukiyaki Donburi
すき焼き丼·(sukiyaki donburi)
The 20-Minute Donburi: Weeknight Survival
Twenty minutes is the exact window between dropping your keys and dinner. In Japan, sukiyaki is a weekend event of A5 wagyu and bubbling iron pots, but you can hack those exact flavors with shaved supermarket ribeye as the soy broth bubbles in a ten-inch nonstick skillet. Nail the golden ratio of soy, mirin, and sugar, keeping the shirataki noodles strictly segregated from the raw meat, lest their calcium turn the beef tough, then slide the beef over rice and eat right away.
Before you start
Wash the shirataki thoroughly.
Rinse the noodles extensively under cold water to remove their natural earthy aroma before they hit the pan.
Ingredients
- soy sauce3 tbsp
- mirin3 tbsp
- sake3 tbsp
- sugar1 1/2 tbsp
- water or dashi2 tbsp
- vegetable oil or beef tallow1 tsp
- leek1 med
- highly-marbled beef8 oz
- medium-firm tofu7 oz
- shirataki noodles3 oz
- fresh shiitake mushrooms4 med
- fresh watercress or spinach1 cup
- eggs2 large
- short-grain Japanese rice2 cup
Method
- 01
Mix the golden ratio sauce.
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and water until the sugar is fully dissolved.
- 02
Char the alliums.
Heat the oil or beef tallow in a wide, shallow frying pan over medium heat, searing the leeks for about two minutes until they begin to char and release their fundamental sweetness.
- 03
Quickly sear the beef.
Push the leeks to one side, lay out the thin slices of beef in a single layer, and let them cook just until the bottoms begin to brown.
- 04
Bathe the meat.
Immediately pour the golden ratio sauce over the meat before it cooks through, ensuring it remains slightly pink and tender.
- 05
Simmer the ingredients in distinct zones.
Push the beef to the edge of the pan so it doesn't overcook, then add the tofu, mushrooms, and shirataki noodles to the bubbling sauce in their own separate sections.
- 06
Wilt the greens.
Let everything simmer gently for three to four minutes until the tofu absorbs the broth, then lay the watercress over the top and simmer for one final minute.
- 07
Add the egg finish.
Drizzle the beaten eggs evenly over the simmering pan, cover with a lid, and turn off the heat for 45 seconds until softly set into a silky custard.
- 08
Assemble the donburi.
Slide the meat, vegetables, and custard egg over deep bowls of hot steamed rice, pouring the remaining sweet-savory broth directly over the top to soak the grains.
Notes
Respect the geographic boundaries of your pan.
Shirataki noodles contain a calcium coagulant that will instantly toughen raw beef if they touch in the skillet. Keep them completely separated.
The beef must be shaved ultra-thin.
Buy shabu-shabu cut meat at an Asian market, or ask a standard butcher to run a well-marbled ribeye or chuck roast through their deli slicer.
From Cook Japanese in America.