Beef gyudon

Ingredients

For 2 people

• 1 cup uncooked short-grain white rice
• 2 1/2 cups water
• 8 oz thinly sliced beef sirloin
• 8 oz yellow onion, thinly sliced
• 1 tsp instant dashi powder
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tsp granulated sugar
• 1 tsp fresh ginger, finely grated
• 1 tsp neutral oil
• 1/4 tsp fine salt
• 2 tbsp scallions, thinly sliced
• 2 tbsp pickled ginger

Method

1. Cook the riceRinse the 1 cup uncooked short-grain white rice until the water runs mostly clear, then drain well. Combine it with 1 1/4 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a boil, cover tightly, reduce to low, and cook 12 to 15 minutes until the water is absorbed. Keep covered off heat for 10 minutes so the grains finish steaming and stay glossy.
2. Mix the gyudon brothWhile the rice cooks, combine 1 1/4 cups water, 1 tsp instant dashi powder, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tsp granulated sugar, and 1 tsp finely grated fresh ginger in a bowl. Stir until the sugar dissolves. The broth should taste savory and a little sweet, because the onion and beef will soften it as they cook.
3. Soften the onionHeat 1 tsp neutral oil in a 10-inch skillet or shallow sauté pan over medium heat. Add the 8 oz thinly sliced yellow onion and 1/4 tsp fine salt. Cook, stirring occasionally, for 4 to 5 minutes until the onion turns translucent and starts to bend into soft ribbons but has not browned. If the pan looks dry before the onion softens, splash in 1 to 2 tbsp water.
4. Simmer the saucePour the broth mixture into the pan with the onion and bring it to a gentle simmer over medium-high heat. Cook for 2 to 3 minutes so the onion absorbs the seasoning and the liquid reduces slightly. You want enough liquid to braise the beef, not a fully thickened glaze yet.
5. Cook the beef just throughLay the 8 oz thinly sliced beef sirloin into the simmering broth, separating the slices with tongs or chopsticks so they do not clump. Reduce the heat to medium-low and cook for 2 to 4 minutes, stirring once or twice, until the beef is just cooked through and no longer looks red. Avoid hard boiling, which can tighten the meat and cloud the broth.
6. Adjust the broth and bowl the riceTaste the broth and, if needed, simmer 1 more minute to reduce it slightly. It should be saucy and lightly coat the back of a spoon, with enough liquid to spoon over the rice. Divide the steamed rice between 2 bowls and mound it slightly in the center.
7. Top and finishSpoon the beef, onion, and broth over the rice, letting some of the sauce run around the edges. Top each bowl with 1 tbsp sliced scallions and 1 tbsp pickled ginger. Serve immediately while the beef is tender and the rice is hot.