Yoshinoya Beef Bowl (Gyudon) 牛丼

½ onion (3 oz, 85 g)

1 green onion/scallion

½ cup dashi (Japanese soup stock; click to learn more)

1 Tbsp sake

2 Tbsp mirin

1 Tbsp sugar (feel free to adjust if you want to make it a bit sweeter; I wouldn't reduce the amount as you need to counterbalance the soy sauce.)

2 Tbsp soy sauce

¾ lb thinly sliced beef (chuck or rib eye) (12 oz, 340 g: Your local Japanese market may sell packages with the name “Komagire”, which includes thinly sliced scraps from different parts and works great for Gyudon. If you have to buy a rib eye or chuck and cut into slices, follow my tutorial.)

2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

subheading: To Serve:

2 servings cooked Japanese short-grain rice (1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)

2 onsen tamago (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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