Rye Free Japanese Beef Donburi

Total time50 min

Prep time15 min

Cook time35 min

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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
Healo Foods Bone Broth, Heritage Beef 14 Fl Oz
Osso Good Bone Broth, Beef 16 Oz Bare Bones Bone Broth, Beef, Grass-Fed Gourmend Organic Beef Bone Broth
Fond Beef Bone Broth
See all
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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