Gyudon

Serving: 2

Ingredients:

• 400g Beef (Thinly Sliced) (Note: You can use hot pot beef for this)
• 1 large Onion
• 5 g of grated fresh ginger
• 1.5 cups of rice

Sauce Ingredients:

• 180ml dashi
• 15ml shoyu (Japanese soy sauce)
• 30ml mirin
• 30ml dry-sake
• 15g sugar (Use less if you prefer it less sweet)

Toppings:

• Sliced scallions
• Togarashi
• Beni-shoga
• 1 egg (per Gyudon) - for onsen tamago

Steps:

• Combine the Sauce ingredients in a medium skillet and set it to a medium heat and bring it to a boil.
• Cut an onion into thin slices and add this to the liquid to simmer for around 5 minutes until half tender.
• Once it starts to boil, add your thinly sliced beef and cook for around 5 minutes until cooked through.
• Then finally stir in the ginger for an additional minute.
• Serve on top of your rice!

If you want to make onsen tamago:

• Heat up water in a saucepan to 65C or 150F (don’t let it boil!)
• Add your eggs to the saucepan and leave for 30 minutes