Mushroom Gyudon
Mushroom Gyudon
Ingredients
For the Mushroom Mixture
- 2 packs oyster mushrooms
- 1 white onion, thinly sliced
- 1 tablespoon ginger, finely diced (optional)
- 1 tablespoon oil, as needed
For the Sauce
- 1 cup water
- 1 tablespoon granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon dashi granules
For Serving and Garnish
- 4 cups cooked rice, hot
- 1/4 cup scallions, chopped
- 4 egg, poached or soft-boiled
- 1 teaspoon togarashi, for sprinkling
- 1/4 cup pickled ginger, for serving
Instructions
- 1
Prepare the aromatics: Thinly slice the white onion. If using, finely dice the ginger. Chop the scallions for garnish and set aside.
⏱️ 5 min
- 2
Prepare the sauce: In a medium measuring cup or bowl, combine the water, granulated sugar, soy sauce, mirin, sake, and dashi granules. Whisk thoroughly until the sugar and dashi are completely dissolved.
⏱️ 3 min - 3
Dry sear the mushrooms: Place the oyster mushrooms in a large skillet or pan over medium-high heat. Do not add any oil or water. Dry sear them for 5 to 7 minutes, stirring occasionally, until they soften and release their moisture.
⏱️ 7 min
- 4
Sauté aromatics with mushrooms: Once the mushrooms have softened, add 1 tablespoon of oil to the pan, along with the thinly sliced white onion and diced ginger (if using). Continue to cook for 5 to 8 minutes, stirring frequently, until the onion softens and becomes translucent.
⏱️ 8 min
- 5
Simmer with sauce: Pour half of the prepared sauce mixture into the pan with the mushrooms, onions, and ginger. Bring to a gentle simmer and cook for 5 to 10 minutes, or until the sauce has reduced slightly and the flavors have melded.
⏱️ 10 min
- 6
Assemble the Gyudon: Divide the hot cooked rice among four serving bowls. Spoon a generous portion of the mushroom mixture over the rice in each bowl.
⏱️ 2 min
- 7
Garnish and serve: Top each serving with a poached or soft-boiled egg, a sprinkle of chopped scallions, and a dash of togarashi. Serve immediately with a side of pickled ginger.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Gyudon
For the Mushroom Mixture
- 2 packs oyster mushrooms
- 1 white onion, thinly sliced
- 1 tablespoon ginger, finely diced (optional)
- 1 tablespoon oil, as needed
For the Sauce
- 1 cup water
- 1 tablespoon granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon dashi granules
For Serving and Garnish
- 4 cups cooked rice, hot
- 1/4 cup scallions, chopped
- 4 egg, poached or soft-boiled
- 1 teaspoon togarashi, for sprinkling
- 1/4 cup pickled ginger, for serving
Instructions
- 1
Prepare the aromatics: Thinly slice the white onion. If using, finely dice the ginger. Chop the scallions for garnish and set aside.
⏱️ 5 min - 2
Prepare the sauce: In a medium measuring cup or bowl, combine the water, granulated sugar, soy sauce, mirin, sake, and dashi granules. Whisk thoroughly until the sugar and dashi are completely dissolved.
⏱️ 3 min - 3
Dry sear the mushrooms: Place the oyster mushrooms in a large skillet or pan over medium-high heat. Do not add any oil or water. Dry sear them for 5 to 7 minutes, stirring occasionally, until they soften and release their moisture.
⏱️ 7 min - 4
Sauté aromatics with mushrooms: Once the mushrooms have softened, add 1 tablespoon of oil to the pan, along with the thinly sliced white onion and diced ginger (if using). Continue to cook for 5 to 8 minutes, stirring frequently, until the onion softens and becomes translucent.
⏱️ 8 min - 5
Simmer with sauce: Pour half of the prepared sauce mixture into the pan with the mushrooms, onions, and ginger. Bring to a gentle simmer and cook for 5 to 10 minutes, or until the sauce has reduced slightly and the flavors have melded.
⏱️ 10 min - 6
Assemble the Gyudon: Divide the hot cooked rice among four serving bowls. Spoon a generous portion of the mushroom mixture over the rice in each bowl.
⏱️ 2 min - 7
Garnish and serve: Top each serving with a poached or soft-boiled egg, a sprinkle of chopped scallions, and a dash of togarashi. Serve immediately with a side of pickled ginger.
⏱️ 3 min