Gyudon (Japanese Beef Rice Bowl)

Heat oil in a wok or skillet over medium heat and cook ginger for 2 minutes. Add onion and stir-fry until translucent, about 5 minutes. Add drained mushrooms and cook for another 5 minutes.

Mix dashi powder and hot water. Add dashi broth, soy sauce, sugar, mirin and sake and bring to a boil. Reduce the heat and let simmer for 5 minutes.

Add beef and cook for another 5-10 minutes, until there is about 1/2 cup sauce left.

Prepare 2 bowls of rice and scoop the beef topping with sauce onto the rice. Sprinkle with a dash of sesame if you’d like.

Note:s
This recipe is gluten-free if you use gluten-free soy sauce.
Hot-pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.

Recipe lightly adapted from Pickled Plum.