Shirataki Noodle Gyudon

Ingredients

• 14 oz shirataki noodles (yam noodles)
• 1 lb thinly sliced beef ribeye or chuck
• 1 large yellow onion, thinly sliced
• 1 cup dashi stock
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1.5 tbsp sugar
• 1 tsp grated ginger
• 2 stalks green onions, chopped(optional)
• 1 tbsp pickled red ginger (beni shoga)(optional)

Instructions

1. 1

   Drain the shirataki noodles and rinse them thoroughly under cold water to remove the earthy scent.

2. 2

   Parboil the shirataki noodles in boiling water for 2 minutes, drain, and cut them into manageable lengths.

3. 3

   In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sake, sugar, and grated ginger.

4. 4

   Bring the liquid to a simmer over medium heat and add the sliced onions.

5. 5

   Cook the onions for about 5 minutes until they become soft and translucent.

6. 6

   Add the sliced beef to the pot, spreading the pieces out so they cook evenly and don't clump together.

7. 7

   Add the prepared shirataki noodles to the pot and simmer everything together for another 5-7 minutes until the beef is cooked through.

8. 8

   Skim off any foam or excess fat from the surface and serve hot, garnished with green onions and pickled ginger.