Gyudon (Japanese Beef Rice Bowl)

Ingredients

• 2 cups water
• 1.5”x 3” kombu
• 4 tablespoons usukuchi soy sauce ((*Footnote 1))
• 4 tablespoons Japanese sake
• 4 tablespoons mirin
• 2 tablespoons sugar
• 1 medium yellow onion (, very thinly sliced)
• 1 lb beef (, thinly sliced (*Footnote 2))
• 2 teaspoons ginger (, grated)
• 6 cups white rice (, steamed)
• Pickled ginger ((*Footnote 3))

Steps

1. 1

   Combine water, kombu, soy sauce, Japanese sake, mirin, sugar and onion. Cook over medium heat until bringing to a boil. Turn to medium-low heat and simmer for 10 minutes, until onion has softened.

2. 2

   Add the beef and grated ginger. Cook over medium heat until the broth is boiling again. Skim off and discard any brown foam from top, for 2 to 3 minutes, until no new foam is forming. Turn to medium-low heat and simmer covered for 8 minutes. Then simmer uncovered for another 7 minutes, until the broth has reduced by half. During the simmering, you can further skim off any oil from the surface.(*Footnote 4) You can serve the beef now. But it will be tastier if you let the broth cool off a bit, so the beef soaks up the flavor more.

3. 3

   To serve, portion rice into each serving bowl. Add the beef with some broth. Garnish with pickled ginger and any other toppings you prefer. Enjoy as a main dish.