Gyudon Beef and Onion Rice Bowl

What you need

• 250 g (9 oz) thinly sliced beef, chuck or rib eye, shabu-shabu cut
• 1 onion, about 200 g
• 200 ml (3/4 cup) dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tsp fresh ginger, grated
• 450 g (3 cups) cooked short-grain rice, freshly steamed and hot
• pickled red ginger, to serve

Method

Restated from the original video

1. 1

   Cut the beef into pieces about 5 cm (2 in) long.

2. 2

   Halve the onion through the root and cut it into slices about 5 mm (1/4 in) thick.

3. 3

   Put the dashi, soy sauce, mirin, sake and sugar in a wide, shallow pan and bring to a boil.

4. 4

   Add the onion and simmer over medium heat until it softens and turns translucent, 4-5 min.

5. 5

   Add the beef, pulling the slices apart with chopsticks so they sit in the liquid.

6. 6

   When it returns to a simmer, skim off the grey foam that rises.

7. 7

   Cover, lower the heat and simmer until the beef is tender and the onion has taken on the colour of the sauce, 8-10 min.

8. 8

   Stir in the ginger and cook 1 min more. Taste and add a little more soy sauce or sugar if needed.

9. 9

   Divide the rice between two deep bowls.

10. 10

    Spoon the beef and onion over the rice and pour on a few spoonfuls of the cooking liquid.

11. 11

    Top with a small mound of pickled red ginger and serve hot.

Imported from oishibook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.