Gyudon ( Beef Bowl)

Preparation time includes the time required to soak the mushrooms

Servings: 4Preparation time: 1 hourCooking time: 30 minutesReady in: 1 hour and 30 minutes

Ingredients

• 5 cups cooked rice
• 300 g (10.5oz) thinly sliced Scottish-kobe beef
• 4 dried shiitake mushrooms, softened and sliced into 5mm (1/8″)
• 15 g (4oz) spinach leaves
• 4 water chestnuts, coarsely chopped
• 4 eggs

Cooking Sauce

• 1 cup water
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tsp sugar
• 1 tbs instant dashi stock powder

Method

1. On a 30cm (12″) skillet, mix water and instant dashi stock powder; cook until dissolved. Add soy sauce, mirin and sugar. Add meat; cook for 2-3 minutes.
2. Add shiitake mushrooms, water chestnuts and spinach; cook for another 2-3 minutes.
3. Pour beaten eggs over
4. Cook until eggs are set. Divide into four and place on cooked rice in serving bowl with sukiyaki sauce.

Author: Yukiko Moriyama Source: Japanese Cuisine for Everyone

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

mirin

instant dashi stock powder