Gyudon (Beef and Onion Rice Bowl)

Ingredients

• 300 g beef sirloin, sliced paper-thin
• 1 onion, cut into thin wedges
• 200 g white rice
• 3 dl water
• 1 tsp dashi granules
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp white sugar
• 1 tsp fresh ginger, finely grated
• 2 egg
• 2 spring onion, thinly sliced

Method

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.

4. 4.

   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.

5. 5.

   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.