![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB7RUJR_ssUWR2NXuouKsPHg1kr-GiHGohiHVz6de6Rh1NVCKHJCQXK98hFTyik9nErnwFRJHLWjXA07DMT2volKTxhxBS8HRfjYcOzOZ9zlzoBS8KyOJ7a4SQrL3iR6L913oSYcnKEE/s1600/31c3c8a33ba21f6c2af80a463c50b745.jpg)
With thinly sliced beef and sweet onions over a bowl of steaming rice, this Gyudon (牛丼), or “beef bowl” is a mouthwatering Japanese classic that comes together in minutes. The secret to tender flavorful beef is to gently simmer the meat in a broth made from dashi, white wine, and sake. The broth turns into a tasty sauce that percolates into the rice, flavoring each grain with loads of beefy goodness.
Ingredients
∙ Makes 2
Meat
250 g Beef
Produce
100 g Onion
1 Scallion
Canned Goods
1 cup Dashi
Condiments
2 1/2 tbsp Soy sauce
Pasta & Grains
400 g Rice, cooked short-grain
Baking & Spices
1 Sesame seeds
2 tsp Sugar
Beer, Wine & Liquor
2 tbsp Sake
2 tbsp White wine, sweet
Other
benishōga ((red pickled ginger, optional))