Tokyo Style Gyudon (Japanese Beef Bowl)

1. 1

   Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps.

2. 2

   Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat.

3. 3

   Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes.

4. 4

   Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes.

5. 5

   Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.

* Per serving · 4 servings · Values may vary.