Domburi means a porcelain bowl.
one of the most popular Domburi dishes in Japan.
taste of topping is similar to Sukiyaki. Cooking Gyudon is easy and
it is preferred for lunch and light supper.
4 servings j
hot cooked rice, 300g thin sliced beef, 1 onion, 200g
Shirataki(devilfs tongue noodles), 100g Shimeji mushrooms, 1/3
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
drain and cut into 7`8cm
Slice the onion thinly.
Cut the beef into a bite sized pieces.
Cut off the root bottom of Shimeji and separate into small
Wash the Mitsuba and cut properly.
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.
Divide the rice into each of 4 Domburi.
over the rice, top with a little broth and garnish with