Bistek Tagalog Gyudon

INGREDIENTS: Beef and marinade: - 1kg sukiyaki cut Beef - 1 onion leek, sliced - 3/4 cup Marca Piña Calamansi Soy Sauce - 1 tbsp dashi powder - 1/4 cup mirin - 4 tbsp sake - sugar to taste - pepper to taste ????????????????????????????: - 1 pack Enoki mushrooms - 1 cup tempura flour - 1 egg - water as needed ???????????????????? ????????????????????????????????????????????: - 3 med onions, sliced - 1 pack Shimeji mushrooms - egg yolk - garlic fried rice ????????????????????????????????????????????????: - Marinade the beef in the ingredients listed above under “marinade” for at least 30mins-1hr. Set aside. - Add onions into pan with oil along with mushrooms and marinated beef - cook for about 5-10mins. Don’t overcook the beef so it stays tender. - To make the tempura batter, combine 1 cup tempura flour along with egg and water. The ideal consistency is quite thin and runny. This will make for a crispier batter. Cut Enoki mushroom lengthwise and coat each segment of mushroom in tempura flour then coat in batter. Immediately fry in oil until mushrooms are firm and crispy. - Serve Gyudon over Garlic rice, egg yolk and Enoki Tempura. Enjoy ❤️