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A Domburi means a porcelain bowl.

Gyu-don is one of the most popular Domburi dishes in Japan.

The beef taste of topping is similar to Sukiyaki. Cooking Gyudon is easy and it is preferred for lunch and light supper.

y Ingredients@i 4 servings j z

3 bowls hot cooked rice,  300g thin sliced beef, 1 onion,  200g Shirataki(devilfs tongue noodles), 100g Shimeji mushrooms,  1/3 pack Mitsuba(trefoil)

For broth: 3/4 cup water, 2 tsp. Dashi-no-moto(Japanese powdered stock), 3 tbsp. sugar, 4 tbsp. soy sauce, 1/4 cup each of Mirin and Sake

y Directions z

  1. Boil Shirataki, drain and cut into 7`8cm lengths.

    Slice the onion thinly.

    Cut the beef into a bite sized pieces.

    Cut off the root bottom of Shimeji and separate into small bunches.

    Wash the Mitsuba and cut properly.
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  2. Put the ingredients for broth into a pan and bring to a boil.

    Put the onion, the shirataki and the Shimeji into the pan, and cook over a medium heat about 5 minutes.

    Add the beef and cook for 3 more minutes.

    Add the Mitsuba just before turning off the heat.
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  3. Divide the rice into each of 4 Domburi.

    Place 2. over the rice, top with a little broth and garnish with Mituba

 

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