Gyudon

Instructions

1. 1

   Rinse the raw rice in a sieve and drain well. Peel and thinly slice the onion. Trim any tough edges from the beef and slice across the grain into strips about 2 mm thick. Wash your hands and clean the knife, board and work surface after handling raw beef.

2. 2

   Put the rice and 440 ml of the measured water in a 2-litre saucepan. Bring to a boil over medium-high heat, allowing about 5–7 minutes. Cover tightly, reduce to the lowest heat and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes. Prepare the beef topping while the rice cooks and rests.

3. 3

   Set a deep 30 cm nonstick frying pan over medium heat. Add the onion and 40 ml of the measured water, cover and cook for 5 minutes, stirring once, until the onion begins to soften.

4. 4

   Uncover the pan and add the beef. Separate the strips with tongs and cook for 2–3 minutes, turning gently, until they begin to lose their raw colour. Add the remaining 200 ml water, soy sauce, mirin, sake, sugar and ginger paste. Stir gently to dissolve the sugar.

5. 5

   Bring to a gentle simmer over medium heat, then reduce to medium-low. Simmer uncovered for 8–10 minutes, stirring occasionally, until the onion is tender and the beef reaches at least 63°C/145°F on an instant-read thermometer. Remove from the heat and let stand for 3 minutes.

6. 6

   Fluff the rice and divide between four bowls. Spoon the beef, onion and sauce evenly over the rice, then finish each bowl with 10 g pickled ginger.