Description
This is an easy traditional Japanese gyudon recipe you’ll be sure to make again and again!
Ingredients
Units
Scale
- 1 pound lean beef, thinly sliced
- 2 small onions, thinly sliced
- 1 thumb size ginger, peeled and sliced into thin strips
- 8–10 mushrooms, sliced into strips
- 2 tablespoons vegetable oil
- 2 1/2 tablespoons granulated sugar
- 2 cups dashi broth
- 1/2 cup soy sauce, plus an additional 2 tablespoons
- 1/2 cup mirin
- 1 teaspoon sake (optional)
Instructions
- Put beef in the freezer for about 15-20 minutes (this makes it easier to slice).
- In a large deep pan, turn the heat to medium high and add oil and ginger strips. After one minute, add onions and cook for 3-4 minutes or until they are translucent. Add mushrooms and cook for 3 minutes. Add the dashi broth, soy sauce, sugar, mirin and sake, and bring to a boil.
- Take beef out and with a knife, slice the beef as thinly as you can against the grain. Add to the pan, lower the heat a little and cook for about 10 minutes.
- You will be left with quite a bit of sauce/soup. This is going to be very strong in flavor so only use a teeny bit to drizzle on top.
- This is best served over a bowl of Japanese rice and seasoned with Ichimi or Shichimi (both are red pepper flakes).
Notes
Save the leftover gyudon in a storage container and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 316
- Sugar: 27.8g
- Sodium: 1376.2mg
- Fat: 4g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0.1g
- Carbohydrates: 35.5g
- Fiber: 2.1g
- Protein: 31.9g
- Cholesterol: 67.8mg
