Gyudon

Ingredients

Quantities for 2 servings.

• 300 g Beef, sliced almost transparent
• 1 piece Onion, thinly sliced
• 200 ml Dashi
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 10 g Ginger
• 400 g Cooked rice
• to taste Beni shoga pickled ginger

Method

1. Bring the dashi with the soy, mirin, sake, sugar and grated ginger to the boil in a wide pan.
2. Add the onion and simmer for five minutes over medium heat, until it turns translucent.
3. Lay the beef over the surface slice by slice rather than in a heap, and cook two or three minutes. Skim any foam.
4. Take it off the moment the beef loses its pink. Left longer it toughens within a minute.
5. Divide the rice between bowls, spoon the beef and onion over with two or three spoons of the broth, and serve with the pickled ginger.