Tina Made Beef Donburi

[Note: This is a scheduled post while I’m away in Korea!]

You guys. I have a recipe for beef donburi (rice bowl) that’s BETTER than the beef bowl at Yoshinoya. I know, I know. IMPOSSIBLE, you say. Dear reader, today I am going to blow your mind.

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Okay seriously though, I only eat it like once a year, but the beef bowl at Yoshinoya is one of my guilty pleasures. Admitting I go there at all ranks up there with the fact that I’ve watched every single episode of The Bachelor/Bachelorette in the last 7 (to 10) seasons, including… wait for it… Bachelor Pad. Also the fact that I like to dip my flaming hot cheetos in cream cheese. Don’t knock it ’til you’ve tried it.

The recipe is from Just One Cookbook (tagline: “Quick and Easy Japanese Recipes”) and this dish was the first I’ve cooked from this site. I actually rarely cook any Asian dishes (in my mind they are all difficult) so this was my tentative foray into A Whole New World.

I stuck pretty close to the original recipe but made a couple modifications, noted below. I’m positive your dish will turn out yummy using either the original version or mine– but as always, tons of pictures below for you step-by-steppers.


  • 3/4 lb. (1 pkg) thinly sliced beef for Shabu Shabu (bought from Asian market)
  • 1 medium white onion, thinly sliced
  • 12 shiitake mushroom heads (increased x6 from original recipe)
  • 2 small yellow potatoes, peeled (or 1 small russet potato)
  • cooking oil
  • 1 T sugar (halved from original recipe)
  • 1 T corn starch
  • 3-4 servings of Japanese rice
  • red pickled ginger (optional, added from original recipe, bought from Asian market))
  • 3 T soy sauce*
  • 2 large garlic cloves, minced*

*Substitute the soy sauce and garlic with this recipe for shiso garlic soy sauce, which is what the original recipe used

Seasoning Ingredients:

  • 1 T mirin (substituted for sake in original recipe)
  • 1 tsp. garlic powder
  • ¼ tsp. sea salt
  • Freshly ground black pepper

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Cook rice. Wash potatoes and mushrooms. Peel skin of potatoes and break off stems of mushrooms and discard. Slice onions, potatoes, and mushrooms into strips. BTW, if you’ve never learned how to properly/easily chop an onion, you need to read this right now– this is the best way.

UNPICTURED STEP (out of sequence, but do NOW): The original recipe uses shiso garlic soy sauce (recipe linked above) to add to this dish towards the end. Because I couldn’t find shiso leaves at the Asian market I went to (and also because you’re supposed to let it sit for at least 24 hours), I ended up combining just the soy sauce (3 T) with 2 cloves of minced garlic in a tupperware container, and shaking it vigorously. Do this step now, and set aside for later.

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In a MEDIUM sized bowl, make your seasoning by mixing together the sea salt, mirin/sake, pepper, and garlic powder. Cut meat into strips, or do what I did and just shred it with your hands (the shabu shabu meat is super thinly sliced). Add meat to the bowl of seasoning, and mix well with your hand(s).

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Add corn starch to the meat and continue to mix with your hands (do what Just One Cookbook did and sprinkle it, instead of dumping it like me -_-). Set aside. Heat cooking oil to medium high heat in a large non-stick pan/wok. Sauté potatoes and onions until they are soft.

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Add the meat and shiitake mushrooms and continue to saute until meat is cooked. Add sugar and (shiso) garlic soy sauce. BTW, though the first picture way above shows only 6 shiitake mushrooms (already tripled from the original recipe), as I was cooking this I added… more. And by more I mean I doubled them to 12. I love them, okay?! Geez.

I don’t know why I’m so sensitive about these shiitake mushrooms right now. Maybe because they remind me of the time in college my ear got severely infected after I pierced my cartilage. When I asked my roomie Sarah to take a look at it, she examined it and thoughtfully said, “It looks like a shiitake mushroom.” She’s also the one who told me about Just One Cookbook, so all is forgiven Sarah. All is forgiven.

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Scoop white rice into a bowl, and top with your beef + veggie mix. As an option, garnish with red pickled ginger. ENJOY.

PS-  My ear has since returned to normal appearance (sans cartilage earring). Thanks for caring.