Beef Sukiyaki Rice Bowl
| Prep Time | 15 mins |
| Difficulty | Beginner |
| Good For | 2 |
Ingredients
| 1 | 250 g beef sirloin or ribeye, cut sukiyaki style |
| 2 | 1 large onion, thinly sliced |
| 3 | 2 tbsp muscovado sugar |
| 4 | 2 tbsp soy sauce |
| 5 | 400 ml dashi, beef stock, or water |
| 6 | 2 large eggs |
| 7 | 2 tbsp oil |
| 8 | Salt and pepper, to taste |
Steps
| 1 | Heat oil in a pan and sauté the onions over medium heat until soft and golden, about 5–7 minutes. |
| 2 | Sprinkle in the muscovado sugar and let it caramelize with the onions for 2 minutes. |
| 3 | Pour in the soy sauce and dashi/stock, stirring to combine. |
| 4 | Add the beef slices one at a time, making sure each piece cooks evenly in the broth. |
| 5 | Taste and adjust seasoning with salt, pepper, or extra sugar if needed. |
| 6 | For the eggs: bring water to a boil, turn off the heat, add eggs, cover, and let sit for 6 minutes for a soft-boiled finish. |
| 7 | To assemble: scoop rice into bowls, top with the beef and onions, then crown each bowl with a soft-boiled egg. |
| 8 | Garnish with leeks or green onions for freshness. |
Tips
| 1 | Use Primebeef ribeye or striploin for the most tender, restaurant-quality sukiyaki experience. |
