Beef Gyudon

Ingredients

• 250 g Thinly sliced beef (ribeye or chuck)
• 1 medium Onion
• 150 ml Dashi stock
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 2 bowls Steamed white rice
• 1 tbsp Pickled red ginger (Beni Shoga)(optional)
• 1 stalk Green onions(optional)

Instructions

1. 1

   Slice the onion into thin wedges.

2. 2

   In a large skillet or pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

3. 3

   Add the onions to the liquid and cook for about 3-5 minutes until they begin to soften.

4. 4

   Add the thinly sliced beef to the pan, separating the pieces so they don't clump together.

5. 5

   Simmer for 5 minutes or until the beef is just cooked through and the sauce has slightly reduced.

6. 6

   Divide the steamed rice into two bowls and top with the beef and onion mixture, drizzling extra sauce over the top.

7. 7

   Garnish with sliced green onions and pickled ginger if desired.