Salmon & Beef Donburi
Onsen Egg

A luxurious 15-minute Japanese rice bowl pairing buttery salmon sashimi with savory glazed beef and a creamy onsen egg. The ultimate weeknight comfort meal.

Ingredients

• 200 g thinly sliced beef
• 150 g sashimi-grade salmon
• 1 whole onsen egg (or soft-boiled egg)
• 1 whole red onion
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp cooking wine or mirin
• 1 tbsp cornstarch
• 1 bowl cooked white rice
• to taste seaweed flakes
• to taste toasted sesame seeds

Instructions

1. 1Blanch the beef slices

   

   Carefully place the thinly sliced beef into a pot of boiling water. Let the water come back to a boil to effectively draw out any impurities and odors from the meat, then drain the beef immediately. This ensures a clean flavor and tender texture for the final dish.

   Tip: Do not overcook at this stage; as soon as the water boils again and the meat changes color, it is ready to be drained.
2. 2Prepare the savory sauce

   

   In a small metal bowl or container, combine two spoons of light soy sauce, one spoon of oyster sauce, one spoon of sugar, and one spoon of cooking wine. Stir the mixture well to ensure the sugar is dissolved and the flavors are fully integrated.

   Tip: Mixing the sauce beforehand ensures even seasoning and prevents individual ingredients from burning when added to the hot pan.
3. 3Prep the onion

   

   Peel a fresh red onion and place it on a clean cutting board. Use a sharp knife to slice the onion into thin uniform strips. These will be stir-fried later to provide a sweet and savory base for the beef topping.

   Tip: To prevent your eyes from watering try chilling the onion in the fridge for 30 minutes before slicing.
4. 4Sauté the red onions

   

   Heat a small amount of oil in a pan and add the sliced red onions. Stir-fry them over medium heat until they soften and begin to change color, which releases their natural sweetness.

   Tip: Cook the onions until they are translucent; if you prefer them very soft, you can add a splash of water and simmer briefly.
5. 5Combine beef and sauce

   

   Add the previously blanched beef slices and the prepared dark sauce mixture to the pan with the sautéed onions. Toss everything together over medium-high heat so the beef is thoroughly coated in the savory liquid.

   Tip: Ensure the heat is high enough to quickly sear the flavors into the meat without toughening it.
6. 6Thicken the glaze

   

   Pour a prepared starch water mixture (slurry) into the pan while stirring constantly. This will thicken the sauce into a rich, glossy glaze that clings perfectly to the beef and onions.

   Tip: Always give your starch water a quick stir just before pouring, as the starch tends to settle at the bottom.
7. 7Add the salmon

   

   Take fresh, high-quality salmon slices and arrange them neatly over one half of your bowl of seasoned rice. The rice should be pre-mixed with seaweed flakes and sesame seeds for extra flavor and texture.

   Tip: Use sashimi-grade salmon for the best flavor and safety when consuming raw fish.
8. 8Assemble the beef

   

   Carefully spoon the cooked beef and softened red onions onto the remaining half of the rice bowl. Ensure the glossy sauce coats the meat well, creating a beautiful contrast between the warm beef and the cool, fresh salmon.

   Tip: Tilt the pan slightly when spooning to ensure you get plenty of the savory glaze onto the rice.

Storage and Safety

Burn It Off

Frequently Asked Questions