Classic Tokyo-Style Gyudon

Ingredients

• 1 lb Thinly sliced beef ribeye
• 1 large Yellow onion, thinly sliced
• 1 cup Dashi stock
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Granulated sugar
• 3 cups Cooked Japanese short-grain rice
• 2 tbsp Pickled red ginger (Beni Shoga)(optional)
• 1 stalk Green onion, chopped(optional)

Instructions

1. 1

   In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sake, and sugar.

2. 2

   Bring the liquid to a simmer over medium heat, stirring until the sugar is completely dissolved.

3. 3

   Add the sliced onions to the skillet and cook for 3 to 5 minutes until they begin to soften and turn translucent.

4. 4

   Spread the thinly sliced beef over the onions in an even layer to ensure uniform cooking.

5. 5

   Simmer the beef for 2 to 3 minutes, using chopsticks or a spoon to separate the slices, until just cooked through.

6. 6

   Skim off any foam or fat that rises to the surface of the broth for a cleaner flavor.

7. 7

   Divide the steamed rice into deep bowls and ladle a generous portion of beef, onions, and broth over each.

8. 8

   Garnish with pickled ginger and chopped green onions before serving immediately.