Gyudon

Ingredients:

• 1/4 cup soy sauce
• 3 tablespoons mirin
• 3 tbsp sake
• 2 tablespoons of sugar
• 1 tsp instant dashi powder, such as Ajinomoto Hondashi
• 1 medium onion, thinly sliced ​​(about 1 cup)
• 600 g thinly sliced ​​boneless ribeye steak
• 6 cups steamed white rice
• 4 poached eggs, optional
• 2 green onions, thinly sliced
• Shichimi togarashi, for serving, optional
• Pickled red ginger (beni shoga or kizami beni shoga) for serving, optional

Preparation:

1. Pour 1 cup of water into a 12-inch (30 cm) frying pan. Add the soy sauce, mirin, sake, sugar, and instant dashi powder, stir, and bring to a boil over medium heat. Add the onion and cook, stirring once or twice, until it begins to soften, about 3 minutes.
2. Increase the heat to high and bring the liquid to a boil. Add the beef and cook, turning frequently with tongs, until barely cooked through, about 1.5 minutes. For tender meat, cook it as little as possible. The beef should be sliced ​​against the grain into slices about 0.3 cm thick.
3. Divide the rice into 4 bowls and top with the beef and sauce. Top with a poached egg, if using. Sprinkle with green onions. Add shichimi togarashi and pickled red ginger, if using.