Japanese is my preferred cuisine and Donburi is my absolute favourite dish so it had to be the first recipe for the new site.
I love to add a lot of chilli at the end; however, this is totally optional.
On a recent visit to our local Japanese restaurant I spotted that they now serve Duck Donburi, I had already ordered so I will try that the next time.
For this recipe, I have used skirt steak, but you can use any cut of beef, also chicken and prawns work as well. So choose as you wish and ENJOY.
2 steaks (fat removed)
2 tbsp. teriyaki sauce
1 cup sushi rice
3 tsp. rice vinegar
1 large carrot
50g pea shoots
Drizzle chilli oil (according to taste)
Drizzle of soy sauce (according to taste)
Pinch dried chilli flakes
30g miso paste (optional)
- Marinade the steaks in the teriyaki sauce for at least two hours
- Boil 1 cup of rice in 2 cups of water for 20 minutes.
- Add rice vinegar 5 minutes from the end of cooking time, turn off heat and cover pan without stirring to create sticky rice.
- Place a frying pan on high heat and fry steak for 3 minutes each side, rest for a few minutes while you prepare the rest of the dish.
- Spiralize of finely slice carrot
- Divide rice into 2 bowls
- Place pea shoots and carrot in each bowl
- Slice steak into strips and place on top
- Drizzle with chilli oil and soy sauce to suit your taste
- Top off with a pinch of chilli flakes
Tip: To add extra flavour and moisture, add a splash of miso soup, to do this mix a tbsp. of miso paste in a small cup of boiling water and pour over your completed dish.