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 tbspcaster sugar
• 1/2 ozginger, finely grated
• 1 1/2 ozpickled ginger, to serve
• 2spring onions, thinly sliced

Method

1. 1

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

2. 2

   Firm the beef in the freezer until the outside is stiff but the middle is not frozen, 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 colour 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 colour.

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 spring onion.