Salmon and Beef Donburi
Onsen Egg
A decadent Japanese-style surf-and-turf bowl featuring buttery salmon sashimi and savory glazed beef, topped with a rich, silky onsen egg and seaweed flakes.
This easy rice bowl is a masterclass in texture and temperature contrast. By combining the cool fatty richness of sushi-grade salmon with the warm umami-packed sweetness of stir-fried beef, it brings restaurant quality Japanese comfort food to your kitchen in under 20 minutes. It is a nutritious high protein meal that feels like a luxury despite its simple preparation.
Ingredients
- 200 g fatty beef slices
- 150 g sushi-grade salmon
- 1 whole onsen egg or soft-boiled egg
- 1 bowl steamed white rice
- 0.5 piece red onion
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp cooking wine
- 1 tsp cornstarch mixed with 2 tbsp water
- to taste shredded seaweed or furikake
- optional toasted sesame seeds
Instructions
- 1Blanch the fatty beef
Briefly cook the fatty beef slices in a pot of boiling water. This blanching process helps remove any gaminess and surface impurities, ensuring the final dish has a clean and refined flavor. Once the meat changes color, fish it out and set it aside.
Tip: Do not overcook the meat at this stage; just wait for the water to return to a boil before removing the beef to keep it tender. - 2Prepare the savory sauce
In a small bowl, prepare the seasoning sauce by combining 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine. Stir well until the sugar is dissolved.
Tip: Mixing the sauce beforehand ensures a smooth cooking process and prevents ingredients from burning while you measure. - 3Slice the red onion
Take a fresh red onion and slice it into thin, uniform strips on a cutting board. Red onions add a mild sweetness and a pop of color that balances the richness of the beef.
Tip: Keep your fingers tucked in a claw position while slicing to safely guide the knife and ensure even cuts. - 4Sauté the onions
Heat a wok or pan with a little oil over medium heat. Add the sliced red onions and stir-fry them until they begin to soften and change color, releasing their aromatic sweetness into the oil.
Tip: Starting with cold oil helps the onions cook more evenly without burning the edges too quickly. - 5Soften with water
Pour a small amount of water into the wok with the sautéed onions. The steam created will help further soften the onion strips, creating a more tender texture for the rice bowl topping.
Tip: Only use enough water to moisten the onions; you dont want to boil them. - 6Combine beef and sauce
Add the blanched beef strips back into the wok with the onions and pour in the prepared savory sauce. Toss everything together over medium-high heat until the meat is well-coated and the flavors have melded.
Tip: Work quickly at this stage to prevent the beef from becoming tough; it only needs to be heated through and glazed. - 7Thicken the sauce
Once the beef and onions are well-combined with the seasonings, pour in a prepared starch slurry. Stir the mixture continuously over medium heat as the liquid comes to a simmer. You will see the sauce transform into a glossy, thick glaze that perfectly coats every strip of beef and slice of onion.
Tip: Always give your starch slurry a quick stir right before pouring, as the starch tends to settle at the bottom of the bowl. - 8Prepare the salmon base
In a serving bowl, start with a base of warm steamed rice mixed with shredded seaweed. Carefully arrange several slices of fresh, sushi-grade raw salmon onto one half of the rice. The cool, buttery texture of the salmon provides a refreshing contrast to the hot beef.
Tip: For the best flavor and safety, ensure you are using high-quality salmon specifically labeled as sushi or sashimi grade. - 9Add the savory beef
Ladle a generous portion of the hot, thickened beef and onion mixture onto the remaining half of the rice bowl. Position it right next to the raw salmon, allowing the rich, savory sauce to seep down into the seaweed-flecked rice below.
Tip: Try to include plenty of the thickened sauce from the pan; it acts as the primary seasoning for the rice. - 10Top with an onsen egg
Gently crack a soft-boiled onsen egg and place it directly into the center of the bowl, between the salmon and the beef. The silky custard-like white and the runny yolk will act as a luxurious creamy sauce when mixed into the dish during eating.
Tip: If you do not have a pre-made onsen egg, you can achieve a similar effect with a very soft-poached egg.
