Gyudon

Ingredients

• 12 1/4 ozbeef sirloin, sliced as thinly as you can
• 7 ozJapanese short-grain rice, rinsed
• 1onion, sliced with the grain
• 7/8 cupdashi stock
• 1/4 cupsoy sauce
• 3 tbspmirin
• 1 tbspsuperfine sugar
• 1/2 ozginger, finely grated
• 1 1/2 ozpickled ginger, to serve
• 2scallions, thinly sliced

Method

1. 1

   Rinse and cook the short-grain rice, then leave it covered to steam.

2. 2

   While the rice cooks, firm the beef in the freezer until the outside is stiff but the middle is not frozen, about 20 minutes, then slice it across the grain as thinly as your knife allows.

3. 3

   Bring the dashi, soy sauce, mirin, sugar and grated ginger to a simmer in a wide pan, add the onion and cook until it is soft and has taken on the color of the broth.

4. 4

   Add the sliced beef a handful at a time, separating the pieces as they go in, and cook only until they lose their raw color.

5. 5

   Spoon the rice into deep bowls, pile the beef and onion over it and moisten with a ladleful of the broth. Top with pickled ginger and scallion.

Nutrition per serving