Beef Gyudon

🔥 Prep

• Separate the 250 g thinly sliced beef and keep it ready.
• Peel and thinly slice the 1 onion into half‑moon slices.
• Measure out 100 ml dashi and 2 tbsp soy sauce in a small bowl.
• Ensure the 2 cup steamed rice is hot and ready to serve.

🔥 Cook

• 1. Heat a non‑stick skillet over medium heat and add 1 tsp vegetable oil (optional).
• 2. Add the sliced onion and sauté for 3‑4 minutes until it becomes translucent and lightly caramelized.
• 3. Add the 250 g thinly sliced beef to the skillet, spreading it out, and cook for 2 minutes until it just changes color.
• 4. Pour in the measured 100 ml dashi and 2 tbsp soy sauce, stirring to combine.
• 5. Bring the mixture to a gentle simmer, then reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• 6. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Spoon the beef and onion mixture evenly over the 2 cup steamed rice in individual bowls.
• Garnish with chopped scallions or pickled ginger if desired, and serve immediately while hot.