Gyudon (Beef and Onion Rice Bowl)

Method

1. 1
   • white rice200 g
   • water3 dl

   Cook the rice — Rinse the rice in several changes of cold water until the water runs almost clear, then cook it your usual way. If using a pan, bring it to a boil with 300 ml water, clamp on a lid, drop to the lowest heat for 12 minutes and leave it to stand off the heat for 10 more.

   ⏱22 min
2. 2
   • water3 dl
   • egg2

   Soft-boil the eggs — Lower the eggs into simmering water and cook for 6 minutes 30 seconds for a jammy yolk, then chill them in cold water and peel. Halve them just before serving.

   ⏱7 min
3. 3
   • onion1
   • water3 dl
   • dashi granules1 tsp
   • soy sauce3 tbsp
   • mirin3 tbsp
   • sake2 tbsp
   • white sugar1 tbsp
   • fresh ginger1 tsp

   Simmer the onion in dashi — In a wide frying pan, stir the dashi granules into 150 ml water with the soy sauce, mirin, sake, sugar and grated ginger. Add the onion wedges, bring to a simmer and cook for 5 minutes, until the onion is translucent but still has body.

   ⏱5 min
4. 4
   • beef sirloin300 g

   Poach the beef slices — Lay the beef into the pan slice by slice so the pieces stay separate. Simmer gently for 3-4 minutes, skimming off any grey foam, until the meat has just lost its pink and the broth has thickened slightly and tastes sweet-salty.

   ⏱4 min
5. 5
   • beef sirloin300 g
   • onion1
   • white rice200 g
   • egg2
   • spring onion2

   Build the bowls — Pile the hot rice into two deep bowls. Spoon the beef and onion over the top with plenty of the broth so it soaks into the rice, then add half a soft-boiled egg to each and shower with the sliced spring onion.