Recipe: Gyudon with Poached EggDescription: A savory Japanese beef bowl topped with a perfectly poached egg, enhanced with dashi and mushrooms for an umami-rich flavor.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 500 g beef ribeye steak, 1 large onion, 200 g mushrooms, 1 tablespoon dashi powder, 0.25 cup soy sauce, 0.25 cup mirin, 1 tablespoon sugar, 4 cups rice, 4 whole egg, 1 tablespoon vinegar, 0.25 cup green onions, 1 tablespoon vegetable oilInstructions: Prepare the dashi by combining 2 cups of water with the dashi powder in a pot. Bring to a gentle simmer and set aside. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until soft, about 5 minutes. Add the beef slices to the pan and cook until they start to brown, about 3 minutes. Pour the prepared dashi into the pan along with soy sauce, mirin, and sugar. Stir to combine and let it simmer for 5 minutes. Add the sliced mushrooms and continue to cook for another 5 minutes until the beef is tender and cooked through. For the poached eggs, bring a large pot of water to a gentle simmer. Add 1 tablespoon of vinegar. Crack each egg into a small bowl, then gently slide each one into the simmering water. Poach the eggs for 3-4 minutes for a runny yolk. Remove each poached egg with a slotted spoon and set aside on a plate lined with paper towels. Divide cooked rice into four bowls. Top each bowl with the beef and mushroom mixture. Place a poached egg in the center of each bowl. Garnish with sliced green onions. Serve immediately while hot and enjoy the umami-rich flavors.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, beef, rice bowl, umamiThis Gyudon with Poached Egg 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.