Japanese Gyudon

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• Step 1

  If you do not already have cooked rice, begin by preparing the rice in a rice cooker or according to package directions.
• Step 2

  In a large skillet or pan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.

  • ½ cup dashi stock (120 g)
    (hondashi for convenience, or homemade dashi)
  • 3 tbsp soy sauce (45 g)
  • 2 tbsp mirin (30 g)
  • 2 tbsp sake (30 g)
  • 1 tbsp sugar (12 g)
• Step 3

  Add the sliced onions and grated ginger to the broth. Cook for about 5 minutes, or until the onions have softened and become translucent.

  • ½ whole onion, thinly sliced (150 g)
    (yellow)
  • 1 tsp ginger, freshly grated (2.5 g)
• Step 4

  Add the thinly sliced beef to the pan, spreading it out in an even layer. Simmer for just 2-3 minutes, stirring gently until the beef is no longer pink. Be careful not to overcook, as this will make the beef tough.

  • 0.50 lb beef, thinly sliced (225 g)
• Step 5

  Spoon the beef and onion mixture generously over the rice, along with some of the broth. Add your desired toppings, such as a poached or onsen egg and sliced green onion. Serve immediately.

  • 1 egg (50 g)
    (onsen egg or poached egg)
  • 1 stalk green onion (8 g)
    (to taste)