Japanese Beef Rice Bowl (Gyudon)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Thinly slice 2 medium onions and 3 green onions. Separate the white and green parts of the green onions and set them aside separately.
   ▶ ≈1:25
2. 2
   Cut the 1 pound of thinly sliced beef into bite-sized pieces.
   ▶ ≈1:55
3. 3
   In a small bowl, combine 1½ cups water, 6 tablespoons soy sauce, 6 tablespoons mirin, 1 tablespoon sugar, and 1 teaspoon hondashi. Mix well.
   ▶ ≈2:48
4. 4
   Pour the sauce into a large pot and add the sliced onions and white parts of the green onions. Bring to a boil, then reduce heat to medium and simmer for about 2 minutes until the onions become translucent.
   ▶ ≈3:30
5. 5
   Add the sliced beef to the pot and gently separate any pieces that are sticking together. Mix thoroughly so each piece is coated with the sauce. Cover with a lid and simmer for about 5 minutes until the beef is tender. Add a splash of water if needed and continue simmering to reach desired tenderness.
   ▶ ≈3:55
6. 6
   Place rice in a serving bowl. Using chopsticks or tongs, carefully place the beef and onions over the rice, avoiding excess broth. Pour 1 to 2 tablespoons of the broth over the toppings.
   ▶ ≈4:37
7. 7
   Top with pickled ginger and green parts of the green onions. Optionally, place a soft-boiled egg (or sunny-side-up or poached egg) on top for added creaminess and richness.
   ▶ ≈5:14