Recipe: Gyudon with Miso SoupDescription: A traditional Japanese beef bowl made with premium Matsusaka beef, served with a simple miso soup featuring tofu and wakame.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 500 grams matsusaka beef, 1 piece onion, 0.5 cup soy sauce, 0.5 cup mirin, 2 tablespoon sugar, 1 tablespoon vegetable oil, 1 piece dashi stock, 1 liter water, 85 grams tofu, 15 grams wakame, 4 tablespoon miso paste, 0.25 cup green onionsInstructions: Start by preparing the miso soup. In a medium pot, bring 1 liter of water to a boil. Add 1 piece of dashi stock and let it dissolve completely. Lower the heat to a simmer, add 85 grams of diced tofu, and 15 grams of dried wakame. Cook for 5 minutes until the wakame is rehydrated. Remove the pot from the heat. Stir in 4 tablespoons of miso paste until well dissolved. Keep the soup warm. For the gyudon, start by thinly slicing 500 grams of Matsusaka beef. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 piece of sliced onion and sauté until translucent. Add the sliced beef to the skillet and cook until browned on both sides, about 4 minutes. In a small bowl, combine 0.5 cup of soy sauce, 0.5 cup of mirin, and 2 tablespoons of sugar. Pour the mixture over the beef and onions. Reduce the heat to medium-low and let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Serve the beef over steamed rice, drizzling some of the sauce over the top. Garnish with chopped green onions if desired. Ladle the miso soup into bowls and serve alongside the gyudon.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, beef, soup, comfort foodThis Gyudon with Miso Soup recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.