How To Make Donburi Beef

This recipe takes its name from the Japanese oversized bowl in which it is served. Fish, meats or vegetables are simmered together in a sauce and then served over rice in a donburi bowl.

This recipe is extracted from Bibimbap, published by Ryland Peters & Small (£20)Photography © Ryland Peters & Small

Ingredients for Donburi beef Serves: 4

  • 200g Japanese medium grain rice
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2cm piece of fresh ginger, peeled and shredded
  • 600g minced beef

Ingredients for pickled mushroom

 Ingredients for Donburi sauce

 Ingredients to garnish

  • spring onions, thinly sliced
  • cucumber, thinly sliced
  • a handful of mixed salad leaves

How to make Donburi beef

  1. Start by pickling the mushrooms. Place the dried mushrooms in a bowl and add plenty of boiling water to cover. Set aside for 20 minutes to soak. Drain the mushrooms and reserve 150 ml of the liquid. Carefully slice off the mushroom stalks and discard.
  2. Combine the mushrooms, reserved mushroom liquid, light soy sauce, vinegar, sugar and a pinch of salt in a small saucepan. Bring to the boil, stirring, and then simmer gently, partially covered, for 30 minutes. Remove from the heat and cool completely. Once cool, drain the liquid and thinly slice the mushrooms. Place the mushrooms in a jar and pour over the poaching liquid. Store for 1 week in the fridge; use as required.
  3. Cook the rice according to the packet instructions. Keep warm.
  4. Make the donburi sauce. Place all the ingredients in a bowl and stir to mix together well.
  5. Transfer the sauce to a large frying pan and add the onion, garlic and ginger. Bring to the boil and simmer gently for 5 minutes until the onions are softened. Increase the heat to high, add the beef and cook for a further 5–10 minutes until the beef is browned and slightly sticky.
  6. Divide the cooked rice between bowls, flattening slightly. Divide the beef and onion mixture between the bowls and add the pickled mushrooms and all the garnishes.
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