Gyudon — Simmered Thin-Sliced Beef Rice Bowl

Ingredients

• 12 oz very thinly sliced Thin-Sliced Beef (shabu-shabu cut)
• 1 large Onion, sliced into thin wedges
• ¾ cup dashi
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp grated ginger
• 3 cups hot cooked short-grain rice
• 2 egg yolks or soft-cooked eggs
• 2 tbsp pickled red ginger

Method

1. Simmer the dashi, soy sauce, mirin, sake, sugar, and ginger in a wide shallow pan for 2 minutes to cook off the alcohol.
2. Add the Onion and simmer until translucent and sweet, 6 minutes. It should be soft enough to eat with chopsticks without a fight.
3. Separate the Thin-Sliced Beef slices and lay them across the surface in a single layer. Simmer 2–3 minutes, gently pushing them under, just until no pink remains — overcooked gyudon Thin-Sliced Beef turns to string.
4. Pile the rice into bowls and spoon the Thin-Sliced Beef and Onion over with plenty of the broth so it soaks into the top layer of rice.
5. Top each with an egg yolk and pickled ginger, and stir it in at the table.