Stamina Don
A quick Japanese rice bowl topped with tender ground beef, silky egg, and crispy onions in a savory-sweet glaze. Built for energy and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 625
- Protein
- 28g
Ingredients
- 2 cups cooked short-grain white rice
- ½ lb ground beef
- 1 medium onion, yellow or white
- 3 tbsp soy sauce
- 1 tbsp mirin or honey
- 2 whole eggs
Instructions
- 1
Slice the onion in half lengthwise from root to tip, then place each half flat-side down and slice crosswise into thin half-moon pieces, roughly 1/8 inch thick, to maximize crispness when fried.
- 2
Set a 12-inch skillet over medium-high heat and wait until a drop of water dances and evaporates immediately, about 1 minute, signaling the pan is ready.
- 3
Add the ground beef to the dry skillet, breaking it into walnut-sized pieces with a wooden spoon as it cooks, until no pink remains and the surface looks tan and slightly caramelized, about 4 minutes.
- 4
Push the cooked beef to the edges of the skillet, creating a clear space in the center, then add the onion slices to that center area.
- 5
Stir the onions every 15 seconds, tossing them gently, until they turn translucent with brown edges, about 2 minutes total, then stir in the beef to combine.
- 6
Pour in 3 tablespoons of soy sauce and 1 tablespoon of mirin, stirring everything together over medium heat for 30 seconds until the glaze coats the meat and onions evenly.
- 7
Divide the warm cooked rice between two bowls, mounding it slightly in the center of each, then spoon half the beef and onion mixture onto each mound.
- 8
Return the skillet to medium heat and crack both eggs into it, cooking without stirring until the whites turn completely opaque and the yolks jiggle slightly when the pan moves, about 3 minutes.
- 9
Using a spatula, gently slide one egg onto each bowl, positioning it on top of the beef and rice, then serve immediately while the yolk is still soft.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- two rice bowls
- spatula
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