Sukiyaki Don

I’ve been on a donburi kick lately. They’re quick and easy enough to throw together for lunch, but packed with protein to keep me full through the afternoon. Still, you can only cycle through the usual lineup of oyakodon, sutadon, and gyudon so many times. That’s why I’ve been branching out and experimenting with new toppings.

This sukiyaki don captures the essence of the classic hotpot: thinly sliced beef and vegetables simmered in a sweet-savory sauce, then finished with egg for richness.

Broad sheets of luxurious A5 wagyu are ideal for sukiyaki, but for donburi, I prefer using kiriotoshi (scraps). They’re still well-marbled, easier to prep, and much more affordable.

I start by browning the beef to render its fat and build flavor in the pan. Then I use that tallow to sear scallion stems and other vegetables (I went with shiitake mushrooms, carrots, and shirataki) before returning the beef and seasoning everything with a savory-sweet sukiyaki sauce.

The final touch is a few beaten eggs, gently stirred in just until they thicken into a silky, custardy coating that clings to each bite. You can cook the egg as little or as much as you like. I usually go for about five seconds, or five stirs.

It’s not quite the tableside ritual of hotpot and raw egg, but all the components are there, and it comes together in about ten minutes.