Gyudon

Ingredients

• 300g beef, sliced paper-thin (shabu-shabu or sukiyaki cut)
• 1 large onion (about 200g)
• 200ml dashi
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp caster sugar
• 1 tsp finely grated ginger
• 400g hot cooked short-grain rice
• 2 tbsp beni shoga (red pickled ginger)
• 1 spring onion
• 2 egg yolks, optional

Before you cook

• Peel the onion and slice it into 5mm half-moons following the grain, so the slices hold together.
• Separate the beef slices from one another so they do not go into the pan as a solid block.
• Grate the ginger finely.
• Slice the spring onion thinly.
• Combine the dashi, soy sauce, mirin, sake and sugar in a jug.

Steps

1. Pour the seasoned dashi into a wide saucepan and bring it to a simmer over medium heat.
2. Add the onion slices and the grated ginger, then simmer uncovered for 8 minutes until the onion is soft and translucent.
3. Drop the beef slices in a few at a time, spreading each one flat in the liquid so it cooks evenly.
4. Simmer the beef for 3 minutes, skimming off any grey foam that rises with a spoon.
5. Turn the heat to low and let everything sit at a bare simmer for 5 more minutes so the beef takes on the sweetness of the broth.
6. Taste the broth and add a splash more soy sauce if it seems flat.
7. Divide the hot rice between two deep bowls.
8. Lift the beef and onion out with a slotted spoon and lay it over the rice, then spoon over four tablespoons of the simmering broth per bowl.
9. Top each bowl with a mound of beni shoga and a scatter of spring onion.
10. Slip an egg yolk into the centre of each bowl if you want the richer version, and serve immediately.