Gyūdon 野菇牛丼 簡單食材中奧妙的味道 Sweet and soy mushroom beef bowl

We recently got a new All-Clad stainless steel sauce pan. I’m so excited to try it out. This copper core pan heat up pretty fast and even. However, I’m still trying to figure out how to turn it into a non-stick pan. For this dish, it still sticks a little onion when I fried, but since it turns into a sauce, all the glaze on the pan cooked into the liquid so it turned out ok this time. I would need more practice and experiments for straight pan fried dishes though. Any suggestions or tips for stainless steel pans?

Servings: 2-3       Total Time: 45 mins         Difficulty: easy 


  • 1-2 onion sliced
  • Shimeji mushrooms 1 pack
  • Thin sliced beef 1/2 pound
  • 2 cloves of garlic minced
  • Minced ginger 1 tsp
  • Sake 1/2 cup
  • Low sodium soy sauce 1/4 cup
  • Sugar 1 tbsp
  • Finely chopped green onion and 1 pinch of white sesame for garnish


The traditional Japanese beef bowls would add one raw egg yolk on top to mix with the sauce and rice. It tastes really good, too. Though Mr. Big is not a big fan of raw eggs.



  • 1 – 2 顆洋蔥切絲
  • 鴻禧菇 1 包
  • 薄牛肉片
  • 蒜末 1 大匙
  • 薑末 1 大匙
  • 米酒或味霖 1/2 杯
  • 薄鹽醬油 1/4 杯
  • 糖 1 大匙 (如果用味霖則省略糖)
  • 白芝麻與蔥花少許裝飾用


  1. 熱油鍋,爆香薑蒜末、拌炒洋蔥絲到軟。
  2. 倒入米酒、糖、醬油,煮至醬汁滾後,轉小火、蓋上鍋蓋悶煮約十分鐘。拌入鴻禧菇。
  3. 拌入牛肉片,約 8 – 9 分熟的時候就關火。
  4. 將煮好的野菇牛肉醬汁淋到盛好的飯碗上,灑上白芝麻以及蔥花,就可以上菜囉!!


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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.


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