Gyudon Beef & Rice

• Steamed Rice(300 g)
• Beef Sirloin(500 g)
• Onion(2)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• White sugar(2 tsp)
• Dashi(300 ml)
• Eggs(4)
• Rapeseed Oil(1 tbsp)
• Green Onions(2)
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)

Method

1. 1

   Rinse {White rice}. Add to a saucepan with 450ml water. Bring to a boil, cover, reduce to low, and cook for 12 minutes.

   ~12 min

2. 2

   Thinly slice {Beef steak}. Halve and thinly slice {Onion}. Finely grate {Garlic} and {Ginger}.

   ~6 min

3. 3

   Bring a small pan of water to a boil. Lower in {Eggs} and boil for 7 minutes for jammy centers. Cool under cold water and peel.

   ~7 min

4. 4

   Heat {Vegetable oil} in a large skillet over medium-high heat. Add {Onion} and cook for 3 minutes until softened. Stir in {Garlic} and {Ginger} for 30 seconds.

   ~4 min

5. 5

   Add {Soy sauce}, {Mirin}, {White sugar}, {Dashi}, and {Black pepper}. Slide in {Beef steak}, separating the slices as they go. Simmer for 4 minutes until the beef is just cooked and the onions are silky.

   ~4 min

6. 6

   Fluff the rice and fold about two-thirds of the beef and onion mixture into it so the rice turns lightly glossy. Divide between bowls, spoon over the remaining beef mixture, then top with halved eggs, sliced {Spring Onion}, and {Sesame seeds} if using.

   ~2 min