home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi

home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi (和牛ローストビーフ玉ねぎ醤油ソース丼)


Wagyu Roast Beef Donburi is a recent invention of Paku and it kicks!

This novel donburi features fine wagyu (Japanese beef) roast beef, on a bed mugi genmai gohan (barley brown rice) and fresh mizuna and topped off with a shoyu based onion sauce.

Main Ingredients: roast beef (preferably wagyu style), mizuna (or other similar green), rice (1 cup ‘genmai‘ brown rice, 1 cup white rice, 1/2 – 2/3 cup ‘mugi‘ barley), *dried kombu

Sauce Ingredients: onion (grated), shoyu, cooking sake (or white cooking wine), mirin and sugar (about 1 tablespoon each)

Rice: If possible, use Japanese style short-grain rice. If using genmai, be sure to soften it up adequately before cooking. This can be done by soaking the genmai in water over night or by pouring on boiling water and letting it stand about 2 hours before cooking. If you don’t like or don’t have genmai, just white rice or mugi gohan is fine too. Genmai and mugi makes for a more healthy donburi. Cook the rice with a sheet of dried kombu if you can obtain it as is adds excellent flavor and minerals.

Sauce Preparation: Grate half an onion as shown in the photo below. Combine all sauce ingredients in a pan and cook over moderate heat for several minutes and until it starts to thicken up. Paku says to just cook it until the ‘sting’ of the onion is ‘gone’.

Serve: Serve the rice in a large ‘donburi‘ style bowl and place fresh mizuna on top of the rice. Atop the mizuna, place the roast beef and spoon on the onion shoyu sauce.


The Main Ingredients
Wagyu Roast Beef Donburi (和牛ローストビーフ丼)
Wagyu roastbeef, mizuna (greens), genmai mugi gohan and dried kombu (kelp)

Sauce Ingredients
Wagyu Roast Beef Donburi (和牛ローストビーフ丼)
Onion, shoyu, sake, mirin and sugar

Grating the Onion
Wagyu Roast Beef Donburi (和牛ローストビーフ丼)
If you don’t have this kind of Japanese grating implement, a food processor will work just fine too.

Cooking the Sauce
Wagyu Roast Beef Donburi (和牛ローストビーフ丼)
Cook for several minutes, until thick and mellow in flavor.

Dekita! Wagyu Roast Beef with Shoyu Onion Sauce Donburi
Wagyu Roast Beef Donburi (和牛ローストビーフ丼)


This is a quick and easy dish that makes Western-style roast beef modern-Japanese.

16 Responses to “home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi”

  1. Kat says:

    that looks so good! I bet it tasted great too.

  2. Nate says:

    Yah, looks ONO!

  3. Momo says:

    This looks so yummy and pretty!
    i’m half japanese and never got to taste wagyu beef before! hopefully I can go grab some at a market and make it the way you did and achieve the same taste and flavors. The genmai mugi gohan.. what kind of rice is that? I dont think i’v ever made it before 🙂

  4. PekoPeko says:

    Hi Kat,
    Yes, maybe even better than great!

    Hi Nate,

  5. PekoPeko says:

    Hi Momo,
    Cute name!
    No wagyu over there? I searched on the internet and it looks like it can easily be had (for quite a hefty price) in North America.
    I understand that some Japanese producers of ‘wagyu’ are accusing these upstart producers abroad of ‘knocking off’ wagyu. Ahh, what goes around comes around!
    They are saying that it can’t be ‘wa’ if it isn’t produced in Japan. The upstarts retort that if you feed the cow beer and apples and massage it everyday, etc, then it is ‘wa’.

    About the mugi gohan, the white and brown rice is just Japanese short grain rice. California ‘Japanese’ rice is just fine. The mugi is of course, pressed oats.

    I bought some soba kernels to be added to rice, that makes soba-gohan, similar to mugi-gohan.

  6. kutai kutai! It looks so delicious!

  7. fredy says:


    I stumbled upon your recipe and it looked so delicious that I tried it right away, adjusting it (heavely…) since not all ingredients are readily available here (Netherlands) like the rice (I used regular brown rice), vegetables (I used rucola, fresh spinach and paksoy leaves) and the Wagyu I replaced with plain roast beef…. nòt ‘wa’ at all… Nevertheless: it all came out very very tasty, because the sauce is so great!
    Thanks for sharing!

  8. PekoPeko says:

    Hi fredy,
    Thanks for stopping by and very glad to hear that you found this recipe useful. Can we see any piks of your adaptation?

  9. Helen says:

    Hi 🙂 I, like fredy, had to make a lot of adjustments as I am far out in the country, but think it was delicious! I put pictures of it up on my blog, and linked back to your recipe. I linked the post to my name here. Thank you very much for posting it!

  10. PekoPeko says:

    Hello Helen,

    I had a look at your pik on your blog and it looks yummy — in quite a different way.

    For comparison sake, I will embed your pik here for everyone.

  11. great pic;looks very tasty! how do u make the sauce onion/shoyu sauce?

  12. PekoPeko says:

    Hello Karen,

    Thanks, it tasted tasty too!

    Regarding the sauce, could you tell what is unclear about the explanation above? (See Sauce Ingredients and Sauce Preparation)


  13. Goran Ivanisevic says:

    That picture looks so tasty I want to eat that stuff out of this website.

  14. Britt says:

    Ono – Hawaiian for delicious.

    I still don’t know if this is what I want to do with my wagyu, but this is a good suggestion.

  15. Peko Peko says:

    Hello Goran Ivanisevic, Sorry I missed your comment. Thanks for wanting to eat this stuff!

    Hello Britt, Ono. Well, this isn’t the tip-top quality wagyu, you know. So, I think it is fine for a modest dish like this. You are right, the good-good stuff would be too good for donburiね.

  16. Steak Tips says:

    yummy……. thanks for your tips. anyway happy new year

Leave a Reply

ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.