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Beef and Konjac Shigure Donburi

Cost $8.5, save $6.5

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $8.5

INGREDIENTS

  • Rice

    • 🍚 2 bowls (400g) cooked rice

  • Meat

    • 🥩 200g sliced beef

  • Vegetables

    • 80g konjac, sliced
    • 60g burdock root, thinly sliced
    • 1 piece ginger, julienned

  • Oil

    • 1/2 tbsp salad oil

  • Eggs

    • 🥚 2 onsen eggs

  • Seasoning

    • 2 tbsp sake
    • 2 tbsp mirin
    • 🧂 2 tsp sugar
    • 2 tbsp soy sauce
    • đź’§ 80cc water

STEPS

1

Prepare burdock root by making shallow cuts with a knife and thinly slicing it. Soak in water for 5 minutes and drain. Julienne the ginger and slice the konjac.

2

Cut the beef into bite-sized pieces.

3

Boil the sliced konjac in water for 3 minutes and drain.

4

Heat salad oil in a pan over medium heat. Add beef and ginger, cooking until the beef changes color. Add konjac and burdock, stir-frying for 2–3 minutes.

5

Add the seasoning ingredients (sake, mirin, sugar, soy sauce, water) and mix well. Simmer on low heat for 5–7 minutes until the liquid reduces.

6

Serve the cooked rice in bowls, top with the beef mixture and onsen eggs.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 50g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh ginger for a more aromatic flavor.Adjust the soy sauce quantity for a lower sodium option.Prepare onsen eggs in advance for convenience.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.