Gyudon

A classic Japanese beef-and-onion bowl: shaved beef and sliced onion simmered in a sweet-savory dashi, soy, sake, and mirin sauce, then served over hot rice with optional toppings.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the onion in half lengthwise, from top to bottom (axis to axis). Cut each half into 1/4-inch slices, also cutting lengthwise.

Step 2

Combine the soy sauce, sake, mirin, and dashi in a bowl, and set aside.

Step 3

Heat the sesame oil in a large skillet over high heat. Add the beef and cook, stirring frequently, for about 2 minutes, until the beef browns slightly. Add the sugar, and wait 10 seconds.

Step 4

Add the onion and cook, stirring constantly, for about 1 minute, until the onions begin to soften.

Step 5

Pour the liquid mixture into the skillet. Simmer for about 5 minutes, until the ingredients cook through. While the gyudon is simmering, use a large spoon to skim off any scum and fat that appear on the surface.

Step 6

While the ingredients are simmering, divide the rice among 4 large bowls. As soon as the gyudon is ready, spoon it over the rice, and serve immediately. Season with shichimi togarashi and beni shoga, as desired.