Gyudon (Japanese Beef Bowl)

Method

1. Slice the onion along the grain into 7 mm half-moons and cut the beef into 5 cm lengths. If the thin slices are stuck together, separate them now.

   Add in this stepOnion 150 gThinly sliced beef short plate or brisket (shabu-shabu cut) 200 g

2. Put the dashi, soy sauce, mirin, sake and sugar in a 20 cm frying pan or shallow pot and boil over medium-high heat for 2 min to cook off the alcohol smell.

   Add in this stepDashi stock 180 mlSoy sauce 2½ tbspMirin 2½ tbspCooking sake 2 tbspSugar 1 tbsp

   medium-high heat

3. Add the onion and simmer over medium heat for 5 min, until it turns translucent, goes limp and soaks up the broth.

   medium heat

4. Add the beef, laying the slices out one by one, and add the ginger. When it returns to a boil, skim off the grey foam and simmer over medium heat for 4 min, loosening the meat with chopsticks, just until no pink remains. Overcooking makes it tough.

   Add in this stepGrated fresh ginger 1 tsp

   medium heat

5. Turn off the heat and leave it to sit for 3 min. As it cools slightly, the beef and onion soak up the flavour.

6. Fill bowls with rice and pile the beef and onion on top with plenty of broth. Add the red pickled ginger and sprinkle with shichimi if you like.

   Add in this stepHot cooked short-grain rice 400 gRed pickled ginger (beni shoga) 20 gShichimi togarashi (Japanese seven-spice) to taste