Japanese Beef Gyudon

Ingredients

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

Instructions

1. 1

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

2. 2

   Add the sliced onions to the skillet and cook until they become soft and translucent, about 5 minutes.

3. 3

   Add the thinly sliced beef to the skillet, spreading the pieces out so they cook evenly.

4. 4

   Simmer for 3-5 minutes until the beef is just cooked through and has absorbed the flavors of the broth.

5. 5

   Skim off any foam or excess fat that rises to the surface of the liquid.

6. 6

   Divide the steamed rice into two bowls and pour the beef and onion mixture along with the broth over the rice.

7. 7

   Garnish with chopped green onions and pickled red ginger if desired.