Beef Steak Donburi (Steak Rice Bowl Recipe)

We are making delicious Beef Steak Donburi with a refreshing Japanese-style sauce.

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Beef Steak Donburi (Steak Rice Bowl Recipe)
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Rating: 0
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Onion Ponzu Sauce
Quick Homemade Ponzu
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Onion Ponzu Sauce
Quick Homemade Ponzu
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s prepare the vegetables. Use the outer layers of the onion to make the dish more presentable. Slice the onion into 1.5cm (0.6") slices and then cut them in half again.
  2. Cut the eringi mushroom or king oyster mushroom in half. Cut it lengthwise and then slice into 5mm (0.2") slices. Cut the lettuce leaves in half lengthwise and then chop them into 1.5cm (0.6") strips.
  3. And now, let’s stir-fry the vegetables. Heat the olive oil in a pan. Drop in the onion and eringi mushroom and toss to coat with the oil. Sprinkle on the salt and brown the vegetables. Finally, sprinkle on the pepper, turn off the burner and place the vegetables onto a plate.
  4. Remove the steak from the fridge 1 hour before you start cooking. On one side of the steak, sprinkle the salt and the pepper.
  5. Turn on the burner and heat the vegetable oil on medium heat. Place the steak onto the pan with the seasoned side facing down. Occasionally shake the pan to help it brown evenly.
  6. With a pair of tongs, check the under side of the steak. When it has browned thoroughly, flip the steak over.
  7. Once both sides are browned, turn off the burner and place it onto a plate with the tongs. Cover it with aluminum foil while preparing the next step. This will help keep the steak warm and contain the savory juices while preparing the next step.
  8. Let’s make the delicious onion ponzu sauce. Remove the remaining oil in the pan with a paper towel. Add the sake and allow the alcohol to evaporate.
  9. Turn on the burner and add the grated onion. Stir with a spatula and cook the onion until the pungent aroma softens.
  10. Add the citrus-based ponzu sauce, grated garlic and butter. Continue stirring with the spatula and bring the sauce to a boil. When the butter is completely melted, the sauce is ready. Pour it into a sauce boat.
  11. Let’s make the beef steak donburi. Place the chopped lettuce onto a bowl of hot steamed rice. Next, place the onion and mushroom along the edge of the bowl.
  12. Remove the aluminum foil from the plate and place the steak onto a cutting board. Slice the beef using diagonal cuts.
  13. Line up the beef slices on the lettuce, presenting the pink cut surface. Finally, garnish with the watercress on top.
  14. Just before serving, pour a generous amount of the onion ponzu sauce onto the beef, onion and mushroom. Wasabi also goes great with this recipe so try it out if you are feeling a little adventurous.
Recipe Notes
  • Cook the steak medium so that the beef is tender and the pink cuts are visually appealing.
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Melonpan (Melon Bread Recipe)

The freshly-baked Melonpan is so delicious!

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Melonpan (Melon Bread Recipe)
Votes: 3
Rating: 5
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Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
Bread Dough
Cookie Dough
Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
Bread Dough
Cookie Dough
Votes: 3
Rating: 5
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Rate this recipe!
Instructions
  1. Let's make the cookie dough first. Whisk the butter until creamy. Gradually add the sugar, mix and dissolve in the butter.
  2. When the color turns to white, gradually add the beaten egg and mix. Do not add the egg at once, otherwise the butter will separate. Bring the butter and egg to room temperature before use. This will make them easier to mix and the sugar will dissolve better.
  3. Add the baking powder to the cake flour and mix with a spatula. Sift the flour mixture into a bowl. Sift it again.
  4. Add one third of the cake flour to the butter mixture. Lightly mix with a spatula. Add another one third of the flour and lightly mix. Add the rest and stir until all the flour is thoroughly mixed. Be careful not to overmix the dough.
  5. Place the dough on the cooking tray covered with plastic wrap. Rub bread flour on your hands and shape the dough into a cylinder. Cover with the plastic wrap. Cool down the cookie dough in a fridge for over 1 hour.
  6. Let's make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
  7. Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
  8. Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
  9. Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
  10. Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
  11. As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
  12. The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
  13. Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
  14. Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
  15. In the meantime, let's shape the cookie dough into round sheets. Divide the dough into 5 pieces. Measure each piece and make sure they are equal in weight. Put a bit of bread flour on your hands and shape each dough piece into a ball.
  16. Place the ball on plastic wrap, cover with another wrap and press with the side of the scraper. Placing a three and a half inch diameter drawing under the wrap will help you get an equal set of cookie sheets.
  17. Line up the cookie sheets on the cooking tray dusted with flour. Sit the tray in the fridge while the bread dough is resting. This will make the cookie dough easier to handle.
  18. Let's shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
  19. Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
  20. Line up the Melonpan on the baking sheet covered with parchment paper.
  21. Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
  22. Let's bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
Recipe Notes
  • You can also let the dough rise in a styrofoam box filled with warm water. In that case, cover the bowl with a plastic bag and make sure the steam won't wet the dough.
  • The fermentation time depends on its temperature so be careful not to over-rise the dough.
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