Beef Teriyaki Donburi (Japanese Beef Rice Bowl)

A savory-sweet Japanese beef teriyaki donburi featuring tender beef slices and caramelized red onions over steaming rice, crowned with a rich raw egg yolk.

Ingredients

• 400 g thinly sliced beef rolls
• 1 whole red onion
• 3 cloves garlic
• 3 stalks green onions
• 2 slices fresh ginger
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp water starch
• 2 servings steamed white rice
• 1 pasteurized egg yolk
• 1 tsp white sesame seeds
• as needed cooking oil

Instructions

1. 1Slice the Ginger

   

   Place a fresh piece of ginger on a wooden cutting board and slice it thinly using a sharp chefs knife.

   Tip: Keep your fingertips tucked inward to protect your fingers while slicing.
2. 2Mince the Garlic

   

   Take peeled garlic cloves and chop them finely into a fine mince on the cutting board.

   Tip: Mincing garlic finely helps release its aromatic oils more effectively during stir-frying.
3. 3Chop Green Onions

   

   Slice fresh green onions into small green flower pieces using a knife on the cutting board.

   Tip: Separate the white parts from the green parts if cooking them at different stages.
4. 4Slice Red Onion

   

   Slice a whole red onion thinly on the wooden cutting board to prepare it for the stir-fry.

   Tip: Thin slices will soften quickly and blend well with the texture of the beef.
5. 5Mix the Sauce Base

   

   Pour light soy sauce and dark soy sauce into a clean white bowl to begin mixing the teriyaki sauce.

   Tip: Measuring the sauces beforehand ensures the flavor balance is consistent.
6. 6Add Oyster Sauce and Honey

   

   Add oyster sauce, honey, and a little water starch into the bowl containing the soy sauces, then stir well.

   Tip: Stir the mixture thoroughly so the honey dissolves completely into the liquids.
7. 7Prepare the Teriyaki Sauce

   

   Pour the prepared water starch into the bowl containing the soy sauce mixture and stir thoroughly with chopsticks until fully combined.

   Tip: Mix the starch thoroughly to prevent clumps from forming when it hits the hot pan.
8. 8Blanch the Beef Rolls

   

   Transfer the frozen beef rolls into a pan of boiling water infused with ginger slices to eliminate any gamey flavor.

   Tip: Do not overcook the beef during blanching; just cook until the color changes.
9. 9Remove Blanched Beef

   

   Take the beef slices out of the boiling water using tongs as soon as their color changes.

   Tip: Remove them quickly so the meat remains tender for the upcoming stir-fry.
10. 10Heat Oil in Pan

    

    Pour cooking oil into a preheated pan to prepare for sauteing the aromatics.

    Tip: Ensure the pan is hot before adding the oil for a better sear.
11. 11Saute the aromatics

    

    Heat oil in a pan, first saute the minced garlic and white parts of the green onion until fragrant, then add the red onion and stir-fry until softened.

    Tip: Sauteing the garlic and onion whites first releases their aromatic oils into the oil, building a rich flavor base.
12. 12Stir-Fry Red Onion

    

    Toss the sliced red onion into the pan with the aromatics and stir-fry until softened.

    Tip: Cook until the onions turn translucent and release their natural sweetness.
13. 13Add beef rolls

    

    Add the blanched beef rolls into the pan along with the softened onions, preparing for the quick stir-fry phase.

    Tip: Ensure the beef is well-drained after blanching to avoid lowering the pan temperature too much.
14. 14Pour the sauce

    

    Pour the prepared sauce directly over the beef rolls and softened onions in the pan.

    Tip: Make sure to stir the sauce well before pouring to ensure the starch is fully incorporated.
15. 15Toss-fry over high heat

    

    Toss quickly over high heat to ensure the sauce coats every piece of beef and vegetable evenly.

    Tip: Keep the heat high and work fast so the beef absorbs the flavor without becoming overcooked and tough.
16. 16Add green onions

    

    Add green onion flowers into the cooked beef mixture and mix well to finish the dish.

    Tip: Adding green onions at the very end preserves their vibrant color and fresh aroma.
17. 17Add an egg yolk

    

    Carefully separate an edible pasteurized egg yolk and place it directly on top of the cooked beef teriyaki.

    Tip: Always use pasteurized eggs when serving them raw or runny for food safety.

Storage & Reheating

Burn It Off

Frequently Asked Questions