Gyudon (Japanese Beef Rice Bowl)

• 1 Tablespoon Oil
• 1 piece Ginger, 1-inch, Julienned
• 1 whole Small Onion, Thinly Sliced
• 8 pieces Shitake Mushrooms, Soaked In Water For 10 Minutes If Dried, Thinly Sliced
• 1 teaspoon Hon Dashi Powder
• 2 cups Hot Water
• 5 Tablespoons Soy Sauce
• 1- 1/4 Tablespoon Sugar
• 1/4 cups Mirin
• 1/2 teaspoons Japanese Cooking Sake
• 1/2 pounds Beef, Sliced Hot-pot Style
• 3 cups Cooked Rice, To Serve

1. Heat oil in a wok or skillet over medium heat and cook ginger for 2 minutes.
2. Add onion and stir-fry until translucent, about 5 minutes.
3. Add drained mushrooms and cook for another 5 minutes.
4. Mix dashi powder and hot water.
5. Add dashi broth, soy sauce, sugar, mirin and sake and bring to a boil.
6. Reduce the heat and let simmer for 5 minutes.
7. Add beef and cook for another 5-10 minutes, until there is about 1/2 cup sauce left.
8. Prepare 2 bowls of rice and scoop the beef topping with sauce onto the rice.
9. Sprinkle with a dash of sesame if youd like.
10. Note:s This recipe is gluten-free if you use gluten-free soy sauce.
11. Hot-pot style means very thinly sliced, available at Asian supermarkets.
12. If you choose to slice your own, Id recommend freezing it for 30 minutes ahead of time for ease of slicing.
13. Recipe lightly adapted from Pickled Plum.

oil, ginger, onion, shitake mushrooms, water, soy sauce, sugar, mirin, beef, rice

Taken from tastykitchen.com/recipes/main-courses/gyudon-japanese-beef-rice-bowl/ (may not work)