Gyudon—beef boiled in salty-sweet broth and served on top of rice—is one of the most popular dishes in Japan. It is so delicious that you'll want to put a lot of the umami-packed broth on top of steaming white rice.
- 0.25 Japanese leek (15g/0.5oz for 1 serving)
- 0.5 package enoki mushrooms (50g/1.8oz for 1 serving)
- 0.42 cup dashi stock
- 1 tbsp sake
- 0.5 tbsp sugar
- 0.5 tsp ginger squeezed juice
- 0.33 lb thinly sliced beef
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 bowls cooked rice (200~250g/7~8oz for 1 serving)
- to taste ; optional shichimi togarashi(Japanese red chili pepper mix)
Slice the Japanese leek diagonally. Cut off the roots of the enoki mushrooms and wipe off excess dirt. Separate the mushrooms into bundles.
Combine A in a pot. Bring to a boil, then add the beef.
Once the beef has browned, add the leek, enoki mushrooms, mirin, and soy sauce. Simmer on high heat for 2 to 3 minutes.
Serve rice in a bowl. Place the meat on top of the rice and sprinkle it with broth. Add a dash of shichimi togarashi to taste.