Gyudon Simmered Beef and Onion Rice Bowl

Thinly slice the beef against the grain, about 1-2 mm thick. Peel and thinly slice the onion.

In a medium pan or shallow pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle simmer over medium heat.

Add the sliced onions to the simmering broth. Cook for 5-7 minutes, or until the onions are tender and translucent.

Add the thinly sliced beef to the pot, spreading it out so it cooks evenly. Do not overcrowd; cook in batches if necessary.

Simmer for 3-5 minutes, or until the beef is cooked through and tender, absorbing the flavors of the broth.

While the beef is simmering, prepare two bowls of hot steamed Japanese rice.

Divide the beef and onion mixture evenly over the two rice bowls, spooning plenty of the savory broth over everything.

Garnish with a sprinkle of thinly sliced green onions and a side of pickled red ginger (beni shoga) before serving immediately.