Gyudon

Ingredients

• 1 onion (4 oz, 113 g)

• 340 g thinly sliced beef (chuck or rib eye) (12 oz)

• 1 Tbsp sugar (adjust according to your preference)

• 2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)

• 2 Tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)

• 3 Tbsp soy sauce

• 2 scallions for garnish

Directions

1. Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3” (7.6 cm) pieces.

2. Cook onion on medium heat until tender, about 3 - 5 mins,

3. Add the meat and sugar to the pan, and cook until meat is no longer pink.

4. Add sake, mirin, and soy sauce.

5. Reduce the heat and simmer for 3 - 5 minutes.

6. In a large donburi bowl, add steamed rice and put the beef on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger. Enjoy!