Gyudon (Japanese Beef and Rice Bowl)

• 1/2 medium (120 g) onion, sliced
• 1 inch (5 g) ginger, thinly sliced
• 1/2 lbs (250 g) thinly sliced beef (ribeye or chuck)

Seasoning

• 3 tbsp (30 ml) sake
• 3 tbsp (30 ml) mirin
• 2 tbsp + 1 tbsp Japanese light soy sauce, divided
• 1-2 tbsp sugar, to taste
• 2/3 cup (160 ml) dashi*
• 1 tsp red miso, optional

For serving

• 2 servings (500 g) Japanese cooked rice
• 2 servings raw egg, onsen tamago or soft boiled egg, optional
• scallion, thinly sliced
• beni shoga (red pickled ginger)

1. 1

   Add 1 tbsp of oil, sliced onions and shredded ginger to the pot and stir fry until onions become translucent. This step is optional, but brings more flavour to the dish. Follow step 2-3 for a ‘quicker’ version. Once translucent, add the seasonings to the pot. Bring it to a boil and then reduce to a simmer over medium heat. Simmer for 2-3 minutes.

2. 2

   In a pot, combine dashi, sugar, 2 tbsp soy sauce, mirin and sake. Stir to mix.

3. 3

   Add the sliced onions and shredded ginger to the pot and bring it to a boil and then reduce to a simmer over medium heat. Simmer for 2-3 minutes.

4. 4

   Once the onions are softened, add the thinly sliced beef to the simmering broth. As the beef cooks, skim off any scum that rises to the surface. Dissolve in miso paste and 1 tbsp of soy sauce and cook for about 5 minutes, uncovered. Once the beef is 95% cooked, turn off the heat and cover. Allow the residual heat to finish cooking the meat.

5. 5

   Place the cooked beef, onions, and broth over a bowl of steamed rice. Garnish with beni shoga,  green onion and an optional raw or poached egg. Add togarashi or sesame seeds to taste for extra flavor. Serve and enjoy!