Gyudon with Tomato and Mushrooms (Beef Bowl with Tomato and Mushrooms)
With refreshing, umami-packed tomatoes for a new take on Japan’s classic beef bowl.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
- Cut the onion and tomato into wedges, remove the hard base from shimeji mushrooms and break apart into bunches. Slice the beef up into bite-size pieces.
- Heat the oil in a fry pan over medium heat, add in and saute the onion and shimeji mushrooms, once softened, add in the beef and saute together.
- Add (A) to (2), allow to simmer, then also add in the tomato and simmer for 2 to 3 minutes more.
- Place the rice into bowls, pile on (3), sprinkle on the green onions and white sesame seeds and then top with an onsen tamago.
Featured Contents
Gyudon: A Guide to Japan's Tasty Fast Food!
Gyudon, or beef bowl, is a cherished one-bowl dish from Japan. Simple yet rich with its sweet and savory flavors, you can cook it with just a few ingredients!
Cooking Basics
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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