Gyudon

Ingredients

Quantities are for one portion.

• 15 gsugar
• 1 tbspmirin
• 70 gdry white rice
• 1onion, thinly sliced
• 10 gpickled ginger
• 1egg
• 20 mlsoy sauce
• 1 tbspsake
• 150 gthinly sliced beef (ribeye or chuck)

Method

1. Rinse and cook the white rice until fluffy.
2. In a small pot, bring water to a boil and cook the egg for exactly six minutes. Plunge it into ice water, then peel to yield a soft-boiled egg.
3. In a pan, mix the soy sauce, mirin, sake, sugar, and a splash of water. Bring to a simmer.
4. Add the sliced onion to the broth and cook until soft and translucent.
5. Add the thinly sliced beef to the simmering onions. Cook briefly until the meat just loses its pink color. Avoid overcooking.
6. Fill a wide bowl with the hot steamed rice.
7. Spoon the hot beef, sweet onions, and savory broth over the rice. Top with the soft egg and picked ginger.