Gyudon (Beef and Onion Rice Bowl)

Method

1. 1

   Bring the dashi, soy sauce, mirin, sake and sugar to a simmer in a wide skillet or shallow pot.

2. 2

   Add the sliced onion and simmer until translucent and just tender, about 5 minutes.

3. 3

   Lay the beef into the broth in a single layer, spreading the slices apart with chopsticks so they don't clump.

4. 4

   Simmer gently just until the beef loses its pink color, about 2 minutes.

   💡 Paper-thin beef cooks in seconds — pull it the moment the pink is gone or it turns tough.

5. 5

   Skim any foam from the surface, then let the pan rest off the heat 2 minutes so the meat drinks up the broth.

6. 6

   Ladle the beef, onion and broth generously over bowls of hot rice and scatter with spring onion.