Gyudon (Japanese Simmered Beef And Rice Bowls) Recipe

• 1 small onion, slivered (about 4 ounces; 120g)
• 1/2 cup (120ml)
• dashi, or the equivalent in
• (see note)
• 1/4 cup (60ml) dry sake
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (12g) sugar, plus more to taste
• 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)
• 1 teaspoon (5ml) grated fresh ginger
• Salt
• 2 cups cooked white rice
• 2
• (optional)
• Sliced scallions
• Beni-shoga (see note)
• Togarashi (see note)

1. Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.
3. Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.

onion, sake, soy sauce, sugar, ribeye, ginger, salt, white rice, scallions

Taken from www.seriouseats.com/recipes/2016/07/gyudon-japanese-simmered-beef-and-rice-bowl-recipe.html (may not work)