Umami Beef and Egg Donburi with Soy-Ginger Glaze
Tender slices of beef caramelized in a savory-sweet soy-ginger glaze, served over a bed of steaming rice and topped with silky scrambled eggs that melt into each bite, creating a deeply satisfying umami-packed bowl.
Umami Beef and Egg Donburi with Soy-Ginger Glaze
shopping_basketIngredients
- beef, thinly sliced (400g)
- eggs (4 large)
- cooked jasmine or short-grain rice (600g, warm)
- onion, thinly sliced (1 medium)
- soy sauce or tamari (3 tablespoons)
- mirin (2 tablespoons)
- sake (1 tablespoon)
- fresh ginger, peeled and grated (1 tablespoon)
- white sugar (1 teaspoon)
- green onions, sliced (2 stalks)
- vegetable oil (2 tablespoons)Missing (Pantry Staple)
- salt (to taste)Missing (Pantry Staple)
- white pepper (to taste)Missing (Pantry Staple)
- water (1-2 tablespoons, if needed to adjust sauce consistency)Missing (Pantry Staple)
Nutrition Per Serving
Calories
520
Protein
28g
Fat
18g
Carbs
48g
restaurantInstructions
Prepare Ingredients
Slice the beef across the grain into thin strips (if not pre-sliced). Thinly slice the onion, grate the ginger, and chop the green onions. Beat the eggs in a small bowl and season with a pinch of salt and white pepper.
Cook the Beef and Onions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and cook until softened and translucent, about 3 minutes. Add the beef strips and stir-fry until just browned, about 2 minutes. Pour in the soy sauce, mirin, sake, grated ginger, and sugar. Simmer, stirring occasionally, until the sauce thickens and glazes the beef, about 3 minutes. If the sauce becomes too thick, add a splash of water.
Make Silky Scrambled Eggs
In a separate non-stick skillet, heat the remaining 1 tablespoon of oil over medium-low heat. Pour in the beaten eggs and let them set for about 10 seconds. Using a rubber spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue until the eggs are softly set but still glossy and creamy, about 1–2 minutes. Remove from heat immediately.
Assemble the Bowl
Divide the warm cooked rice among four deep bowls. Spoon the glazed beef and onion mixture over the rice, allowing the sauce to soak in. Top each bowl with a generous portion of the silky scrambled eggs. Garnish with sliced green onions.
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