Mushroom Free Japanese Beef Donburi
Total time50 min
Prep time15 min
Cook time35 min
4.9(17)
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain brown rice
- 3 cups water
- ¼ tsp salt
For the beef and onion
- 1 ½ lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
- 2 medium yellow onions, halved and thinly sliced into half-moons
- 1 cup low-sodium beef broth
- 3 tbsp tamari
- 2 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
For the soft-cooked eggs
- 4 large eggs
For serving
- 2 scallions (green tops only), thinly sliced
- 1 tsp sesame seeds (optional)
- 1 tsp shichimi togarashi (optional)
Instructions
- 1
Combine the brown rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest possible heat, cover tightly, and cook for 30 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, combine the beef broth, tamari, honey, and grated ginger in a small bowl and stir until the honey dissolves. Set aside.
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