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 roastbeef, mizuna (greens), genmai mugi gohan and dried kombu (kelp)
Onion, shoyu, sake, mirin and sugar
Grating the Onion
If you don’t have this kind of Japanese grating implement, a food processor will work just fine too.
Cooking the Sauce
Cook for several minutes, until thick and mellow in flavor.
Dekita! Wagyu Roast Beef with Shoyu Onion Sauce Donburi
This is a quick and easy dish that makes Western-style roast beef modern-Japanese.