00:00What happens when you fuse rich sukiyaki with the silky egg technique of Oyakodon,
00:05a bowl that's part comfort classic, part creative mashup?
00:09Let's build this hybrid masterpiece together.
00:11A printable version of this recipe is available on my website,
00:15simply google sukiyakidons that you do grab yours.
00:18First up, eggs.
00:20Because sukiyaki without egg feels oddly unfinished,
00:24we need two eggs per bowl.
00:26For each bowl, separate one egg and save the yolk for garnish at the end.
00:31This one stays raw, so use pasteurized eggs.
00:35Now whisk the white together with another whole egg
00:38because the mixture is going to get simmered into the sauce and vegetables later.
00:43If you're making two servings like me,
00:46that looks like two yolks saved and two whites plus two whole eggs whisked together
00:51in a separate bowl.
00:52Set both aside near the stove for later.
00:56Now let's prep our vegetables.
00:58For these two shitake mushrooms, separate the caps from the stems.
01:02Slice those stems thinly, we're not gonna waste it.
01:06Move on to the 50 grams of shungeku, that's crown daisy, a classic sukiyaki green.
01:12Cut it into 2cm length, just under an inch,
01:16so you get a nice bite instead of a tangled salad situation.
01:21Now shungeku can be tricky to find outside Japan,
01:24so if you can't get your hands on it, spinach or bok choy make excellent substitutes.
01:32And for the leeks, Japanese leeks are often called naganegi.
01:37Slice them diagonally.
01:39If Japanese leeks aren't available where you are, regular leeks work as a substitute.
01:45However, they take longer to soften, so either cut them thinner,
01:50or toss them in earlier, and let them cook a little longer.
01:55This diagonal cut increases the surface area,
01:57which is just a fancy way of saying it absorbs more sauce.
02:02Now we make the sweet savoury sukiyaki sauce that basically is the whole vibe here.
02:07Take a frying pan and add 1-4 teaspoon of dashi granules,
02:112 tablespoons of soy sauce, 2 tablespoons of sake,
02:151.5 tablespoons of sugar, and 2 tablespoons of mirin.
02:20Give everything a good mix, then add both parts of the shiitake,
02:25caps and stems, right into the sauce.
02:28Now turn the heat to medium-low and stay occasionally as everything comes together.
02:33This combination is a key flavour base,
02:36and Japanese sukiyaki is known for leaning noticeably sweet,
02:40with the sugar and mirin coming through before the soy sauce's saltiness.
02:44Once the sauce starts bubbling and those mushrooms have softened up a bit,
02:49it's time to add the style of the show, 200 grams of thinly sliced beef.
02:55A quick beef note while it cooks, you don't need wagyu,
02:59but you do want the slices very thin, like sukiyaki or sharp sharp style.
03:04When I developed this recipe, my goal was simple,
03:07take everything we love about sukiyaki and make it casual, approachable and ball friendly.
03:13So no, you don't need gorgeous wagyu like this.
03:17I'm using regular beef end cuts today, and it's still going to be delicious.
03:22With the beef resting, add the shungeku and leeks to the pan.
03:26There's plenty of that sauce in there, and we want these vegetables to soak up all the flavour.
03:32Cook them until they're just slightly softened.
03:35We want them tender, but still with a bit of life to them.
03:39The crown daisy will wilt down and become wonderfully aromatic, while the leeks turn silky and sweet.
03:46Once the greens look the way you like, pour in the premixed eggs,
03:50the whisked whites plus yolks and whole eggs we prepared earlier.
03:55And keep cooking over low to medium heat until the eggs reach your desired texture.
04:01If you like them a bit runny, pull back early.
04:04If you prefer them more set, cover the pan with a lid so the top can steam through.
04:09My approach here is actually inspired by Oyakodon.
04:12Eggs are absolutely essential to the sukiyaki experience,
04:16so I thought building this dish with that same egg over rice technique felt like the perfect way
04:21to highlight both the quality beef and those custardy eggs.
04:26Finally, it's time to bring everything together.
04:28Start with two bowls of freshly cooked Japanese short grain rice.
04:32Layer the eggs and vegetable mixture right on top of the rice,
04:36laying some of the sauce soaked down into the grains below.
04:39Then, arrange those beautiful slices of beef over the eggs.
04:43To finish, crown each bowl with one of those reserved egg yolks and a shiitake cup.
04:50And optionally, a little pile of Benishoga for contrast against the sweetness and richness.
04:56And that's my sukiyaki don, a sukiyaki-inspired rice bowl built with an approach closer to Oyakodon.
05:03Because in this version, eggs aren't a side character.
05:06They're essential.
05:08Want even more delicious recipes?
05:10Grab my free cookbook from the link in the description.
05:14Okay, let's go over the ingredients one more time.
05:17And if you're ready to cook, grab the written instructions
05:19by clicking the full recipe box with a picture that's about to pop up on your screen.
05:24That's a wrap.
05:25You can find a full printable version of this recipe on my website,
05:29linked right here on the screen.
05:31It has all the extra details to help you get it perfect every time.
05:35If you enjoy this, check out my Donburi playlist.
05:38And next week, I'm making Japanese cucumber salad.
05:41Hit subscribe so you don't miss it.
05:43See you then.
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