Recipe
Like a High-End Restaurant! Melt-in-Your-Mouth Ultimate Sukiyaki Don
Ingredients
- 150gsliced US beef chuck eye roll
- 40ml mirin (2 tbsp)
- 20ml soy sauce (1 tbsp)
- 3shiitake mushrooms
- 1/2scallion (negi)
- 30gcrown daisy (shungiku)
- 180gcooked rice
- 3egg yolks
- 3egg whites
About "Ultimate Sukiyaki Don"
This ultimate Sukiyaki Don features US beef chuck eye roll. Using a golden ratio sauce of 1 part soy sauce to 2 parts mirin and a high-end restaurant technique of gently cooking the beef one slice at a time, it turns out melt-in-your-mouth tender. Scoring the shiitake stems in a grid pattern dramatically brings out their aroma and umami, while the trio of aromatic ingredients—crown daisy, scallions, and shiitake—elevates the entire bowl. Enjoy the rich flavor of lean beef with a clean, refreshing finish.
Introduction to アメリカンビーフ&アメリカンポーク公式チャンネル →
Video Timestamps
Tips for Making "Ultimate Sukiyaki Don"
-
Heat control
- Gently swish the beef slices one by one over low heat to keep them tender. Remove once 90% cooked.
-
Prep
- Score the shiitake stems in a fine grid pattern to dramatically release their locked-in aroma and umami.
-
Seasoning
- The versatile golden sauce uses a 1:2 ratio of 20 ml soy sauce to 40 ml mirin. It works for other Japanese dishes too.
-
Egg mixture
- Using 2 egg yolks and 3 egg whites creates a higher white-to-yolk ratio for a wonderfully silky texture.
-
Plating
- Pluck young crown daisy leaves to garnish like herbs and place the egg yolk in the center for a stunning look.
Ingredients for "Ultimate Sukiyaki Don"
9 items* Tap ingredient names to find on Amazon
How to Make "Ultimate Sukiyaki Don"
- 1
Prepping the Vegetables
Set aside a few young crown daisy leaves for garnish. Roughly chop the remaining leaves into 4cm pieces and thinly slice the stems. Thinly slice 1/2 scallion. Remove the tough ends of the 3 shiitake stems, score the stems in a fine grid pattern, and gently open them with your hands to release their aroma.
- 2
Preparing the Golden Sauce and Egg Mixture
In a bowl, combine 20 ml soy sauce and 40 ml mirin to make the golden ratio sauce. Set aside 1 egg yolk for garnish. Lightly whisk the remaining 2 egg yolks and 3 egg whites together. Using more egg whites creates a wonderfully silky texture.
- 3
Perfect Heat Control for the Beef
Pour the golden sauce into a pan, bring to a boil over high heat, then immediately reduce to low. Gently swish the US beef slices through the sauce one by one to cook them gently. Be careful not to overcook; once they are about 90% cooked, transfer them to a tray.
- 4
Cooking Vegetables and Adding Egg
The pan now contains the delicious beef juices. Add the shiitake mushrooms and cook, followed by the scallions and the crown daisy leaves and stems. Once everything is cooked through, pour in the beaten egg in two batches. When the egg is soft and runny, return the beef to the pan and immediately turn off the heat.
- 5
Plating and Garnish
Slide the ingredients and beef from the pan generously over 180g of warm rice in a bowl. Gently place the reserved egg yolk in the center of the beef, and scatter the young crown daisy leaves on top like fresh herbs to finish.
Food Science
Combining the inosinate in beef, guanylate in shiitake, and glutamate in soy sauce creates a powerful umami synergy that dramatically enhances the flavor. Additionally, the sweetness of mirin, the saltiness and umami of soy sauce, and the refreshing bitterness of crown daisy balance the five basic tastes, creating a deep, satisfying flavor you won't tire of.
Detailed Commentary on "Ultimate Sukiyaki Don"
* Content organized by topics from the video.
Introduction and Beef Selection
Today, we are making an Ultimate Sukiyaki Don, turning a comforting home favorite into a luxurious rice bowl. For the star of the dish, we have 150g of sliced US beef chuck eye roll. According to the chef, chuck eye roll is the perfect cut for precise heat control, allowing us to bring out the maximum flavor of the meat. While people often overcook beef in sukiyaki until it is tough, this recipe features professional techniques to keep it incredibly tender. It is easier than making regular sukiyaki and delivers restaurant-quality results. We will guide you through the recipe with some fun kitchen chat!
Prepping Vegetables to Enhance Aroma
The three essential aromatic ingredients for sukiyaki are crown daisy, scallions, and shiitake mushrooms. Let's start with the crown daisy. The leaves near the center are small and delicate, so we set aside a few of these young leaves for the final garnish. Plucking them individually makes for an elegant, herb-like presentation. Next, thinly slice half a scallion—cutting it thin ensures it cooks quickly. Since crown daisy leaves and stems cook at different rates, roughly chop the leaves into 4cm pieces and thinly slice the stems like the scallions. This way, you can enjoy the delicious stems without wasting a bit.
Chef's Technique to Boost Shiitake Aroma
Next is prepping the shiitake mushrooms. Take 3 shiitake mushrooms and cut off the tough ends of the stems. Here, the chef shares a signature technique he has used at his restaurant for over 10 years: score the shiitake stems in a fine grid pattern, then gently open them up with your hands. It might look unusual, but this dramatically releases the rich aroma and umami locked inside the stems. Adding shiitake prepped this way to your sukiyaki elevates the entire dish's flavor. The chef's playful pose for the camera shows just how confident he is in this unique method!
Golden Ratio Sauce and Egg Prep
Before cooking, we prepare the sauce and eggs. The seasoning is incredibly simple, using only soy sauce and mirin. The golden ratio is 1 part soy sauce to 2 parts mirin (20 ml soy sauce and 40 ml mirin). This versatile sauce works not just for sukiyaki but for almost any Japanese dish—the chef is so proud of it he jokes about selling it! Next, set aside 1 egg yolk to top the bowl at the end. Whisk the remaining 2 egg yolks and 3 egg whites lightly in a bowl. Keeping the egg white ratio slightly higher creates a wonderfully silky, velvety texture when combined with the hot ingredients.
Restaurant Secret: Perfect Beef Heat Control
Now, we begin cooking. Pour the soy sauce and mirin into a pan and bring to a boil over high heat. Once boiling, immediately reduce to low heat and add the beef. The key is to swish each slice gently one by one rather than dumping them all in at once. Cooking them slowly over low heat prevents the meat from becoming tough. While it is tempting to boil beef in a bubbling pot, gently cooking it in this rich sauce is the secret to a melt-in-your-mouth texture. Once the beef is about 90% cooked, transfer it to a tray. This extra step recreates the exquisite touch of a hostess at a high-end sukiyaki restaurant.
Simmering and Binding with Egg
After removing the beef, the pan is filled with rich beef juices. Simmer the prepped shiitake mushrooms in this flavorful sauce. We intentionally omit ingredients like tofu, which release water and dilute the sauce. Once the shiitake are cooked, add the scallions and then the crown daisy. When everything is cooked through, pour in the beaten egg in two separate batches. Just as the egg becomes soft and runny, return the beef to the pan and immediately turn off the heat. The egg beautifully binds the savory beef and sweet vegetables together at their peak flavor.
Plating and the Ultimate Taste Test
Time for the final presentation! Slide the ingredients and beef generously from the pan over 180g of warm rice. Gently place the rich, reserved egg yolk right in the center of the beef. Finally, scatter the young crown daisy leaves on top like fresh herbs to complete the stunning Ultimate Sukiyaki Don. During the taste test, the chefs were amazed by how incredibly tender the beef was and how deeply the flavors had penetrated. Unlike heavily marbled beef, high-quality lean US beef is not greasy at all, allowing you to enjoy a clean, satisfying finish. The rich flavor of the lean beef is what truly makes this sukiyaki bowl spectacular.
About アメリカンビーフ&アメリカンポーク公式チャンネル
アメリカンビーフ&アメリカンポーク公式チャンネル
11.8万人 subscribers
* Opens YouTube channel
* Subscriber count is as of article creation and may differ from the current number.
