Gyudon

 https://www.justonecookbook.com/gyudon/

*made this twice. so far have been successful. i usually put in the beef slightly before the eggs cus i really like my shit raw. 

Ingredients for Japanese Beef Bowl

a. Thinly sliced beef: I recommend chuck or rib eye for this recipe. The paper-thin slices are essential for achieving authentic gyudon (too thick, and your beef will be chewy), and you can often find packages of thin-cut beef at Japanese or Asian supermarkets. Alternatively, you can always slice your own.
b. Onion: Sliced onions add sweetness to the dish and perfectly pair with tender beef.
c. Sauce: The sauce is a harmonious blend of sweet and savory, made with dashi (Japanese soup stock), sake, mirin, soy sauce, and sugar. It is so simple yet highly effective in creating robust flavor!

d.Garnish: green onions for the color and shichimi togarashi for a spicy kick.

Ingredients

 

 

• ▢½ onion (4 oz, 113 g)
• ▢1 green onions/scallions
• ▢½ lb thinly sliced beef (chuck or ribeye) (you can also slice your own meat)

For the Sauce

• ▢½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
• ▢2 Tbsp sake (substitute with dry sherry or Chinese rice wine, or use water for a non-alcohol version)
• ▢2 Tbsp mirin (or use 2 Tbsp sake/water + 2 tsp sugar)
• ▢3 Tbsp soy sauce
• ▢1 Tbsp sugar (to taste)

For Serving

• ▢2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
• ▢pickled red ginger (beni shoga or kizami beni shoga) (to garnish)