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1
Heat oil in a wok or skillet over medium heat and cook ginger for 2 minutes.
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2
Add onion and stir-fry until translucent, about 5 minutes.
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3
Add drained mushrooms and cook for another 5 minutes.
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4
Mix dashi powder and hot water.
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5
Add dashi broth, soy sauce, sugar, mirin and sake and bring to a boil.
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6
Reduce the heat and let simmer for 5 minutes.
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7
Add beef and cook for another 5-10 minutes, until there is about 1/2 cup sauce left.
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8
Prepare 2 bowls of rice and scoop the beef topping with sauce onto the rice.
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9
Sprinkle with a dash of sesame if youd like.
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10
Note:s This recipe is gluten-free if you use gluten-free soy sauce.
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11
Hot-pot style means very thinly sliced, available at Asian supermarkets.
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12
If you choose to slice your own, Id recommend freezing it for 30 minutes ahead of time for ease of slicing.
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13
Recipe lightly adapted from Pickled Plum.
