Gyūdon Beef and Rice Bowl
Ingredients
- 2 teaspoons canola oil
- 1 large yellow onion, thinly sliced (about 3 cups)
- 1/2 cup water
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons sake
- 2 teaspoons Hondashi powder (instant dashi)
- 1 (1-inch) piece fresh ginger, peeled and grated (about 2 teaspoons)
- 1/4 teaspoon fine sea salt, plus more to taste
- 1 pound very thinly sliced (1/16- to 1/8-inch-thick) sirloin, rib eye, or boneless short ribs
- 6 cups cooked Japanese short-grain white rice
- 4 pasteurized egg yolks or poached eggs
- Thinly sliced scallions, shichimi togarashi, and drained pickled red ginger strips (beni shoga), for garnish
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