Step 1

In a large pan, add oil then add beef and stir fry light brown in colour not red.

Step 2

Dissolve dashi powder in 1 cup of water to make dashi stock, set aside.

Step 3

Add the soy sauce, sugar, mirin, mushrooms, water chestnuts, dashi stock and water from soaked mushrooms to the pan. Bring it to a boil then simmer for 4 minutes.

Step 4

Add spinach and onions then simmer for one more minute.

Step 5

Add beaten eggs, do not mix. Simmer for additional 1 minute then turn the heat off.

Step 6

On a deep bowl, add freshly cooked rice and top it with Gyudon.