Gyudon, Japanese Beef Bowl

By Rhonda7447

Ingredients

• 2 T butter
• 1/2 lb thinly sliced Beef Ribeye (available at Asian grocery stores or freeze beef for one hour before slicing yourself)
• 1/2 large Yellow onion, thinly sliced
• 4-5 Shiitake mushrooms, thinly sliced
• 1/4 cup Sake
• 1/4 cup Mirin
• 1/4 cup Water
• 1/4 cup Soy Sauce
• 2 T sugar
• 1/2 tsp minced garlic
• 1 tsp grated ginger and the juice
• enough hot cooked Japanese rice to fill two bowls (Donburi)
• Beni Shoga, pickled red ginger (optional)
• 2 large fresh eggs (optional)
• Shichimi (also called Nanami) Japanese Seven Spice

Details

Adapted from lovelylanvin.com

Preparation

Step 1

1. In a medium saucepan, melt butter over medium heat.
2. Add onion and shiitake and saute until onion is translucent and shiitake mushrooms are soft, 4 to 5 minutes.
3. Add sake and mirin and continue to cook for 2 minutes to cool off most of the alcohol.
4. Add water, soy sauce, sugar, ginger and garlic and gently mix.
5. Add the beef, lower heat and cook slowly, separating the meat carefully to prevent the pieces from sticking together. Simmer the beef in the sauce for about 2 to 3 minutes. Do not overcook, beef will get dry.
6. Divide the rice between two Donburi bowls and dived the beef mixture and the sauce over the top.
7. Top with a little pickled ginger, Shichimi and serve with a raw egg to mix into the beef and rice if you'd like.