Quick Teriyaki Beef Donburi
Perfect Onsen Egg

Savor a quick Japanese rice bowl with buttery beef and melted mozzarella topped with a silky onsen egg. A delicious comfort meal that tastes better than takeout.

Ingredients

• 200 g thinly sliced beef
• 2 large eggs
• 1 bowl steamed white rice
• 12 medium red onion
• 15 g butter
• 50 g shredded mozzarella cheese
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 slices ginger
• 1 stalk scallion
• 12 tsp black pepper
• to taste sesame seeds

Instructions

1. 1Boil the water

   

   Begin by boiling three bowls of water in a clean pot. Use a consistent bowl size for measuring to ensure the temperature ratio is correct in the following steps. Once the water reaches a rolling boil, turn off the heat source immediately.

   Tip: Starting with the correct volume of water is the first step to achieving the perfect onsen egg texture.
2. 2Adjust the water temperature

   

   With the heat turned off, pour in one bowl of room-temperature or cold water. This 3:1 ratio of boiling to cold water brings the temperature down to approximately 75-80°C, creating the ideal environment for poaching eggs gently.

   Tip: Do not skip this step; putting eggs directly into boiling water will result in hard-boiled eggs instead of onsen eggs.
3. 3Gently add the eggs

   

   Once you have prepared the water by mixing boiling water with cold water to reach the ideal temperature, use a slotted spoon to carefully lower room-temperature eggs into the pot. This prevents the shells from cracking and ensures the eggs begin cooking gently for that perfect onsen texture.

   Tip: Ensure the eggs are at room temperature. If they are straight from the fridge, the temperature shock might cause the shells to crack when hitting the warm water.
4. 4Prepare the teriyaki sauce

   

   In a glass cup or small bowl, combine three spoons of light soy sauce, one spoon of oyster sauce, and one spoon of honey. Add one spoon of starch, a pinch of black pepper, and a splash of water, then whisk until the starch is fully dissolved.

   Tip: Whisking the starch thoroughly prevents lumps from forming when the sauce is heated later.
5. 5Cool the onsen eggs

   

   After exactly 10 minutes in the hot water, use a slotted spoon to transfer the eggs into a bowl of ice water. This immediate cooling stops the internal cooking process, ensuring the whites remain tender and the yolks perfectly creamy.

   Tip: Keep the eggs in the ice bath for at least 5 minutes before peeling to ensure they are easy to handle.
6. 6Blanch the beef

   

   Bring a fresh pot of water to a boil with ginger slices and scallion sections. Add the thinly sliced beef rolls and blanch them briefly. Remove the beef as soon as it changes color to keep it tender, and skim off any foam from the surface of the water.

   Tip: Blanching with ginger and scallions helps remove any unwanted odors from the beef while pre-cooking it for the final stir-fry.
7. 7Melt the butter

   

   Heat a non-stick frying pan over medium heat and add a small block of butter. Let it melt completely until it starts to sizzle and foam. Butter provides a richer, more fragrant base for sautéing the onions than regular cooking oil.

   Tip: Keep the heat at a medium level to prevent the butter from browning or burning before you add the onions.
8. 8Sauté the red onions

   

   Add the sliced red onions to the pan with the melted butter. Stir-fry over medium heat until they become fragrant and translucent. This builds a sweet and savory base for the beef.

   Tip: Dont rush this step. Allowing the onions to soften properly builds the natural sweetness that balances the savory teriyaki sauce later.
9. 9Add the blanched beef

   

   Add the blanched beef slices into the pan with the sautéed red onions. Briefly stir-fry the ingredients together over medium heat, allowing the beef to become coated in the fragrant, buttery onion mixture before the teriyaki sauce is added.

   Tip: Ensure the beef is well-drained after blanching so it sears properly with the onions instead of steaming in residual water.
10. 10Simmer with sauce

    

    Pour the prepared teriyaki sauce mixture over the beef and onions. Stir the ingredients together while simmering over medium heat until the sauce starts to thicken and evenly coat the ingredients.

    Tip: Keep the sauce moving to ensure the cornstarch thickens without leaving any clumps.
11. 11Glaze the beef

    

    Increase the heat slightly and continue tossing the beef until the sauce transforms into a rich glossy glaze. This ensures the flavors are concentrated and every slice of beef is thoroughly seasoned.

    Tip: Add a small splash of water if the sauce becomes too thick before the beef is fully glazed.
12. 12Add the cheese topping

    

    Once the sauce has thickened and glazed the beef, sprinkle a generous handful of shredded mozzarella cheese over the top. The cheese will melt into the savory sauce, adding a rich, decadent finish to the dish.

    Tip: Reduce the heat to low before adding the cheese to prevent the sauce from burning while the cheese melts.
13. 13Plate the beef donburi

    

    Use tongs to lift the saucy beef along with the melted cheese, then pile it generously over a bowl of steamed white rice. Ensure you catch plenty of the caramelized red onions and extra sauce for the best flavor.

    Tip: Serve the bowl immediately while the cheese is still stretchy and the beef is piping hot.
14. 14Top with the onsen egg

    

    Carefully crack your perfectly prepared onsen egg into the center of the beef bowl. The yolk should be thick and creamy, ready to be mixed with the savory teriyaki beef and melted cheese. This adds a rich, velvety texture that balances the saltiness of the sauce.

    Tip: To crack an onsen egg perfectly, tap it gently on a flat surface rather than a sharp edge to avoid puncturing the delicate white before it reaches the bowl.

Storage & Reheating

Burn It Off

Frequently Asked Questions