Gyudon (Japanese Beef Rice Bowl)

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1. 1Step 1: For the steamed rice, note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. 2Step 2: Gather all the ingredients. Put the thinly sliced beef in the freezer for 10 minutes because it is easier to cut semi-frozen meat.
3. 3Step 3: Thinly slice ½ onion.
4. 4Step 4: Cut 1 green onion/scallion diagonally into thin slices. Set aside.
5. 5Step 5: Remove ½ lb thinly sliced beef (chuck or ribeye) from the freezer. Cut the semi-frozen meat into pieces 3 inches (7.6 cm) wide.
6. 6Step 6: Start with a large, cold frying pan. Do not turn on the heat yet. Add ½ cup dashi (Japanese soup stock), 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar and stir to dissolve the sugar.
7. 7Step 7: Separate the layers of sliced onion and spread them throughout the cold broth.
8. 8Step 8: Separate the thin slices of beef and distribute on top of the onions to cover them.
9. 9Step 9: Cover the pan with a lid. Turn on the heat to medium and start cooking. Once simmering, turn down the heat to simmer and cook, covered, for 3–4 minutes.
10. 10Step 10: While simmering, open the lid and skim off the scum and fat from the broth once or twice with a fine-mesh skimmer.
11. 11Step 11: Sprinkle the green onions on top and cook covered for another minute. Optional: If you would like to add beaten eggs, you can do it now.
12. 12Step 12: Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Then, drizzle some of the pan sauce on top of the rice.
13. 13Step 13: Put the beef and onion mixture on top of the rice. If you’d like, drizzle additional remaining sauce on top. Top the gyudon with pickled red ginger (beni shoga or kizami beni shoga). Enjoy!
14. 14Step 14: You can keep any leftover beef and egg mixture in an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.