GYUDON (Japanese beef bowl)
I took the picture before I put anything fancy on it but, let me tell you...go crazy dude. If you can get your hands on it or have the time to make it (I'm looking at you onsen tomago) put it on top. This is one of my all time comfort foods and the add-ons make it feel a little special every time.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Just One Cookbook
6 cups cooked White Rice
2 Yellow Onion, sliced
4 Scallions, sliced and divided
1 ½ lbs. thinly sliced Beef
1 ounce Ginger, diced and divided
1 cup Dashi (or substitute Vegetable Stock)
¼ cup Sake
¼ cup Mirin
2 Tablespoons Soy Sauce
1 Tablespoon Chili Oil (Rayu)
2 Tablespoons Vegetable Oil
4 teaspoons Sugar
Soft Boiled Egg
Red Pickled Ginger
Japanese Seven Spice
Asian markets will often have beef that's been sliced super thin. If you can't find any the solution is simple enough. Put 1 ½ lbs. of beef chuck or rib eye in the freezer for about 20 minutes. This will make it firm enough so you can get those super thin slivers of meat. Don't let it go to long or you'll def hurt yourself trying to cut through your meatcicle.
Prepare 6 cups of White Rice to serve with Beef
Thinly slice 2 Yellow Onions, 4 Scallions and 1 ½ lbs of Beef (Check notes above for some help on the beef front). Dice 1 oz. of Ginger.
In a small bowl mix together 1 cup Dashi (or Vegetable Stock), ¼ cup Sake, ¼ cup Mirin, 2 Tbs Soy Sauce, half (½ oz) of diced Ginger and 1 Tbs Red Chili Oil to create Dashi mixture.
Heat 1 Tbs Vegetable Oil in a large frying pan. Cook 2 sliced Yellow Onions over medium-high heat until tender. Add remainder (½ oz.) of diced Ginger and cook until fragrant.
Add 1 ½ lbs. thinly sliced Beef and 4 teaspoons Sugar to frying pan and cook until no longer pink.
Pour Dashi mixture into pan. Reduce heat to simmer for 2-3 minutes. Add 2 (half) sliced Scallion right before removing from heat.
Serve over rice. Top with remaining Scallion, poached Egg, Pickled Red Ginger and Japanese Seven Spice if desired.