Chinese Five-Spice Gyudon

Ingredients

• 1 lb Thinly sliced ribeye or fatty beef
• 1 medium Yellow onion, thinly sliced
• 1 cup Dashi or beef stock
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 0.5 tsp Chinese five-spice powder
• 2 whole Star anise
• 1 tsp Grated fresh ginger
• 1 tbsp Brown sugar
• 1 tbsp Shaoxing wine
• 3 cups Steamed white rice
• 2 tbsp Pickled red ginger (Beni Shoga)(optional)

Instructions

1. 1

   In a large skillet or shallow pot, combine the dashi, soy sauce, mirin, Shaoxing wine, brown sugar, grated ginger, and five-spice powder.

2. 2

   Add the whole star anise to the liquid and bring the mixture to a gentle boil over medium heat.

3. 3

   Add the sliced onions to the pot and simmer for 4-5 minutes until they begin to soften and turn translucent.

4. 4

   Gently spread the thinly sliced beef over the onions, ensuring the pieces are separated so they don't clump together.

5. 5

   Simmer the beef for 3-4 minutes, skimming off any foam or excess fat that rises to the surface with a spoon.

6. 6

   Once the beef is just cooked through and the sauce has reduced slightly, remove the whole star anise pods.

7. 7

   Taste the broth and adjust with a splash more soy sauce if a saltier profile is desired.

8. 8

   Divide the steamed rice into bowls and top generously with the beef, onions, and a few spoonfuls of the fragrant simmering liquid.