Beef Donburi California Style Beef Rice Bowl Recipes

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BEEF DONBURI CALIFORNIA STYLE - BEEF RICE BOWL



Beef Donburi California Style - Beef Rice Bowl image

Usage of wine comes from living in the Bay Area. Feel free to use either white or red wines instead of both. If you do not have sake, you can sub white wine. You can purchase shichimi togarashi which is a Japanese 7 spice pepper mixture often used in soups, meats, and veggies. You can also find a recipe in recipezaar by typing shichimi togarashi.

Provided by Rinshinomori

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb beef (such as sirloin, ribeye, etc)
1 onion
2 1/2 tablespoons sugar
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin
1 1/2 tablespoons white wine
1 1/2 tablespoons red wine
1 1/2 tablespoons sake
1 teaspoon salt
1 tablespoon vegetable oil
3/4-1 cup water
cooked rice
pickled ginger (optional)
shichimi togarashi (optional)

Steps:

  • Cut beef into very thin bite size pieces. Cut onion into about 8 wedges.
  • Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water.
  • When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half.
  • Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper.

Nutrition Facts : Calories 864.2, Fat 83.9, SaturatedFat 33.9, Cholesterol 112.4, Sodium 1299.9, Carbohydrate 12.2, Fiber 0.6, Sugar 9.4, Protein 10.9

QUICK SUKIYAKI STYLE BEEF DONBURI



Quick Sukiyaki Style Beef Donburi image

This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.

Provided by IngridH

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 12

1 ounce snow peas, trimmed
1 teaspoon vegetable oil
1 green onion, white part only thinly sliced (save the green part to garnish another dish)
2 cremini mushrooms, thinly sliced
3 ounces beef sirloin, very thinly sliced (look for sukiyaki sliced beef at an asian market)
1 1/2 teaspoons sugar
1/4 cup dashi
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 cup cooked brown rice
shichimi pepper, to taste

Steps:

  • Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
  • In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
  • Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
  • Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
  • Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
  • ***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
  • If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.

Nutrition Facts : Calories 527.5, Fat 17.1, SaturatedFat 5.3, Cholesterol 63.8, Sodium 2155.4, Carbohydrate 60.8, Fiber 5.2, Sugar 9.3, Protein 27.8

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