Gyudon (beef rice bowl)

Method

1. 01

   Prepare the rice, beef, and onion

   Cook the short-grain rice before starting and keep 360 g covered and hot so the beef broth is absorbed immediately. If needed, chill the beef in the freezer for 10 minutes, then cut it into 7–8 cm pieces; slice the onion thinly.

   

2. 02

   Make the cold-pan broth

   In a cold wide skillet, stir the dashi, sake, mirin, soy sauce, and sugar until evenly combined; do not heat yet.

   

3. 03

   Soften the onion

   Scatter the onion into the broth, bring it to a gentle simmer over medium heat, and cook for 5–6 minutes until translucent and tender.

   

4. 04

   Simmer the beef

   Separate the beef slices and add them in a single layer. Simmer 3–4 minutes, skimming foam, until no pink remains and the thickest piece reaches 71°C.

   

5. 05

   Settle the broth

   Turn off the heat and leave the beef and onion in the broth, covered, for 2 minutes so the flavour settles without overcooking the beef.

   

6. 06

   Build the bowls and serve

   Divide the hot rice between two donburi bowls and ladle a little broth over it before adding the beef and onion. Top each bowl with the beef and tender onion, spoon over only enough hot broth to moisten the rice, and serve immediately without additional garnish.