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Sukiyaki Donburi

Sukiyaki Donburi

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Sukiyaki Donburi Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes

Ingredients:

8 oz shirataki noodles
6-8 shiitake mushrooms, stems removed
2 oz shungiku
4-6 oz regular tofu, cut into pieces
3 stalks Tokyo Negi or scallion, cut diagonally into 2-inch lengths
1/2 lb thinly sliced fatty beef, such as Ribeye

Sauce:

1/4 cup Mizkan (Bonito Flavored) soup base
1/4 cup water
1 teaspoon sugar
2 tablespoons Mizkan Honteri Mirin
2 tablespoons sake

Method:

Rinse the shirataki noodles with cold water a few times until clean, drain and set aside. Arrange the ingredients in a skillet in the following order. Rinse the shungiku thoroughly, set aside. You can cut the bottom part of the stems, about 1/2 inch off. Make two incisions in the cap of the mushroom to form the nice “cross” shape. Slice the beef into smaller pieces, if you like.

Arrange the ingredients in a skillet.

Mix all the ingredients in the Sauce in a small bowl. Blend well.

Heat up the skillet on high heat. Cook for about 30 seconds, add the sauce in the skillet. Cover and cook until the sauce is boiled. Use a pair of chopsticks to turn the beef around and make sure they are cooked. Turn off the heat once everything is cooked.

Scoop steamed rice into a big rice bowl. Top the rice with the various ingredients in the Sukiyaki. Serve with some shredded benishoga (pickled ginger).

Cook’s Notes:
  1. You can find all the ingredients in Japanese food stores.
  2. If you can’t find shirataki noodles (which is made of konjac yam), you can use regular cellophane noodles (mung bean noodles/glass noodles).
  3. You can use watercress to replace shungiku.
  4. If you can’t find thinly sliced beef, buy the ribeye, freeze it and slice with very sharp knife. The key is to slice the beef really thin.

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16 COMMENTS... read them below or add one

  1. saluki

    What would you suggest as a substitute for the shungiku? Unfortunately, there are no Japanese groceries in my area.

  2. sonia

    Hi Bee, i always follow your recipe and mostly always turn out very good. You always have alot of ingredients that i personally can get it easily on Hmart in my area. I really want to try this and the only ingredient that i don’t have is Mizkan bonito flavour. Is that the same taste with soy sauce?

    • Hi Sonia, no, it’s not the same taste as soy sauce, it’s much better with dashi added into. You should pick up a bottle. I love it and use it every day. You can get it at H Mart. :)

  3. ilovechinesefood

    Hi Bee.

    Ever since I moved to the US more than 3 years ago, I’ve been quietly following your blog and have tried many yummy recipes that you’ve posted. Never missed a single blog. You’ve been such a wonderful inspiration for me. So just want to say a BIG thank-you for everything!

    Love the pictures you’ve incorporated into the recipe for printing. Will definitely try to make Sukiyaki Donburi for my family and I’m sure they will love it :)

    Have a lovely week!

  4. Shilpa

    You mentioned about chicken. If I use chicken, can I just cut into regular pieces instead of thinly sliced? Not sure if I’m able to slice the chicken meat so thin…

  5. Ken

    Absolutely yummy looking. I tell you, the Japanese restaurants around here don’t do as good of a job as you, that’s for sure.

  6. This is a dish that I must try on my own! I’ve tried it at Japanese restaurants, but this looks simply divine… love the use of Shiitake mushrooms! They have such a wonderful flavour! Thanks for sharing…

    -Shannon

  7. Bianca Lind

    Bee, I have tried a number of gyudon recipes and each never tasted right. This however was perfect! It was an absolute hit with the family. Thank You!

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