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 (adjust if you want it a bit sweeter; I wouldn't reduce the amount as you need to counterbalance the salt in 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 labeled “komagire,” which includes thinly sliced scraps from different parts and works great for Gyudon; for better quality meat, use "shabu shabu" beef; if you have to slice the meat yourself, follow my tutorial)

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

subheading: For Serving:

2 servings cooked Japanese short-grain rice (1 rice cooker cup (180 ml) yields roughly 2 servings (1¾ US cups, 12 oz, 330 g); see how to cook short-grain rice in a rice cooker, pot over the stove, Instant Pot, or 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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