Gyudon is a type of a Japanese donburi dish which consists of beef, onions and other vegetables simmered in sweet style sauce mixed with raw eggs
- 600g sukiyaki beef or very thinly sliced tenderloin steak
- 1 large white onion, thinly sliced
- 8 pcs water chestnuts, roughly chopped
- 5 pcs dried shiitake mushrooms, rehydrated in 1 cup water then thinly sliced
- 1 bunch spinach leaves
- 2 tbsp dashi stock powder
- 3 tbsp mirin
- 1 cup water
- 1/4 cup soy sauce (add more if you want more flavour)
- 2 tbsp sugar
- cooked white rice
- 4 eggs, beaten
- In a large pan, add oil then add beef and stir fry light brown in colour not red.
- Dissolve dashi powder in 1 cup of water to make dashi stock, set aside.
- Add the soy sauce, sugar, mirin, mushrooms, water chestnuts, dashi stock and water from soaked mushrooms to the pan. Bring it to a boil then simmer for 4 minutes.
- Add spinach and onions then simmer for one more minute.
- Add beaten eggs, do not mix. Simmer for additional 1 minute then turn the heat off.
- On a deep bowl, add freshly cooked rice and top it with Gyudon.