Ingredients:
- 10 to 14 oz thinly sliced sukiyaki meat or "kiriotoshi beef" in Japanese market, you can also buy the thinly sliced meat from Korean or Chinese market (in refrigerator or freezer section). The fresh thinly sliced beef from Japanese market tastes better compared to the others but you also pay a little more in price for it.
- 2 onions, julienne cut
- 4 shiitake mushrooms, if dried ones, softened, then slice thinly. This time I used bunashimeji mushroom, trim the bottom part
- 1 bunch or 1 bag baby spinach. I didn't have spinach handy this time around so didn't include it
- 4 water chestnuts, coarsely chopped, I use the can ones
- 4 eggs, slightly beaten
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tsp sugar
- 1 tbsp instant dashi stock powder
Direction:
- Mix water and instant dashi stock powder in a large skillet, cook until the powder dissolved
Add soy sauce, mirin, sugar - Add the beef, cook for 2-3 minutes
- Add the mushrooms, water chestnuts, and spinach, cook for 2-3 minutes longer
- Pour beaten eggs over it
- Cook until eggs are set
- Divide into 4 servings and place it on steamed rice in a serving bowl, optional - sprinkle with sukiyaki sauce
Wow!
ReplyDeleteYou made making Japanese Gyudon seem so simple!
Would you join us in our food community www.mycookbook.com and let us know how you worked on the Japanese Gyudon perfectly ?
Hi Hillary, thanks for visiting my blog and the comment. Sure, I could do that, will get to it as soon as I can.
ReplyDelete