Beef and onion gyudon

15 min · serves 2

The pre-sliced beef sold for hotpot is thin enough. Overcook it and it turns tough, so pull it off as soon as the red is gone.

Ingredients

• 300 g Thinly sliced beef
• 1 bulb Onion
• 3 tbsp Japanese soy sauce
• 3 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 200 ml Dashi stock
• 10 g Ginger
• 400 g Hot cooked rice
• 1 stalk Spring onion

Method

1. Cut the onion into thin wedges and shred the ginger.
2. Bring the soy sauce, mirin, sake, sugar and dashi to a boil in a wide pan.
3. Add the onion and ginger and cook over medium heat for 4 minutes until soft and translucent.
4. Separate the beef slices and lay them into the pan in a single layer.
5. Cook for 3 minutes, skimming the foam and turning gently until the beef just loses its raw colour.
6. Fill the bowls with hot rice, pile the beef and onion on top and spoon over 2 tbsp of the pan sauce.
7. Finish with chopped spring onion.

Beef and onion gyudon →