Mt Fuji Don Recipe

Rinse and soak rice

Measure 2 cups Japanese short-grain rice into a bowl. Rinse under cold water, swirling and draining, repeating until the rinse water is mostly clear (about 3–4 rinses). Drain and let the rice sit 10 minutes.

Combine rinsed rice with 2.2 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover and cook 15–18 minutes until water is absorbed. Turn off heat and let rice rest, covered, 10 minutes. Fluff before serving.

Make gyudon-style sauce

In a small saucepan combine 200 ml dashi stock, 6 tbs soy sauce, 4 tbs mirin, 3 tbs sake, 2 tbs sugar and 1 tbs grated ginger. Bring to a gentle simmer over medium heat and stir until sugar dissolves. Simmer 2–3 minutes to meld flavors, then remove from heat and keep warm.

Cook aromatics

Heat 1 tbs vegetable oil in a large skillet over medium heat. Add the thinly sliced onion and cook 4–5 minutes until softened and translucent. Add sliced shiitake mushrooms and cook another 2 minutes until they begin to soften.

Cook beef with sauce

Push the veg to the side, add 1 tbs butter, then add the thinly sliced beef in an even layer. Sear briefly 1–2 minutes, then pour the warm sauce from the 'Sauce' section into the pan so it comes up around the beef and onions. Stir to combine and simmer over medium-low 3–5 minutes until beef is cooked through and the sauce reduces slightly and coats the meat. Taste and adjust: add a splash of soy if needed. Keep warm.

Prepare grated daikon (the 'snowcap')

Peel and grate the daikon to yield about 1.5 cups. Lightly toss the grated daikon with 1 tsp salt and let sit 5 minutes to draw moisture. Gently squeeze out excess liquid using a fine sieve or clean towel until daikon is damp but not watery. Reserve the drained liquid for another use (or discard). Shape the grated daikon into four small conical mounds with a spoon to resemble Mount Fuji peaks when assembling the bowl.

Soft-boil the eggs

Bring a pot of water to a gentle boil. Carefully lower 4 large eggs into the water and cook for 6–7 minutes for set whites and jammy yolks. Immediately transfer eggs to an ice bath for 3 minutes to stop cooking. Peel gently. Halve eggs lengthwise just before plating; the soft yolk will run over the daikon and beef when cracked.

Prepare garnishes

Shred 2 nori sheets into thin strips, thinly slice 2 scallions, and measure out 1/3 cup pickled ginger and 1 tbs toasted sesame seeds. Keep shichimi togarashi nearby for serving to taste.

Assemble the Mt Fuji Don

Divide the steamed rice evenly between 4 bowls. Spoon the warm beef and onion mixture over the rice, keeping a circular center clear if possible. Using a spoon, place one conical mound of grated daikon in the center of each bowl to form the 'Mount Fuji' peak. Place one halved soft-boiled egg perched on or beside the daikon mound (yolk-side up so it can mingle with the daikon and beef). Scatter shredded nori and sliced scallions around the bowl, add a small heap of pickled ginger at the side, and sprinkle with toasted sesame seeds. Finish with a light pinch of shichimi togarashi to taste if desired.

Serve immediately while hot. To eat, break the egg yolk and mix a little of the daikon snowcap with the warm beef and rice for a contrast of textures and a creamy, savory finish.