Gyudon

Ingredients

• •1 lb thinly sliced beef (ribeye or chuck)
• •1 onion, thinly sliced
• •1 cup dashi
• •1/4 cup soy sauce
• •1/4 cup mirin
• •2 tbsp sugar
• •2 tbsp sake
• •4 cups cooked rice
• •Pickled red ginger (beni shoga), for serving
• •Green onion, sliced, for garnish

Steps

1. 1.Combine the dashi, soy sauce, mirin, sugar, and sake in a pan and bring to a simmer.
2. 2.Add the sliced onion and simmer until just tender, about 3-4 minutes.
3. 3.Add the thinly sliced beef in a single layer and simmer, skimming any foam, until the meat is just cooked through and the sauce has slightly thickened and glazes the beef and onion, about 4-5 minutes - simmering the onion first and adding the beef after is what keeps the thin slices tender instead of overcooked.
4. 4.Divide the rice among bowls and ladle the beef, onion, and sauce generously over the top.
5. 5.Top with pickled red ginger and sliced green onion, and serve immediately, with a soft-cooked egg or egg yolk on top if desired.