Sukiyaki Beef Bowl
Tender beef, silky noodles, and vegetables in a sweet-savory soy broth, finished with a raw egg yolk. One skillet, one bowl of rice, pure umami.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ½ lb beef ribeye or sirloin, thinly sliced
- 2 cups napa cabbage, chopped
- 4 oz shiitake mushrooms, quartered
- 3 stalks green onion, cut into 2-inch pieces
- ¼ cup soy sauce
- 3 tbsp mirin
- ¾ cup beef or vegetable broth
- 2 whole eggs
Instructions
- 1
Combine soy sauce, mirin, and broth in a small bowl. Set aside.
- 2
Heat a large skillet over medium-high. Working in batches, sear beef 30–60 seconds per side—surface should caramelize but stay rare inside. Transfer to a plate.
- 3
Pour sauce into the skillet. Add cabbage, mushrooms, and green onion. Simmer 4–5 minutes until vegetables soften but retain some texture.
- 4
Return beef to the skillet and toss gently to coat in sauce. Warm through, about 1 minute.
- 5
Divide rice between two bowls. Top each with half the beef and vegetable mixture.
- 6
Crack one raw egg into each bowl. The heat will gently cook the white while the yolk stays runny. Drizzle with extra sauce, then stir to coat the rice.
Tools you’ll need
- large skillet (12-inch)
- small mixing bowl
- two serving bowls
- tongs or chopsticks
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