Gyudon Sauce for 1/2 lb of rib eye

• ½ cup dashi (Japanese soup stock) - if using Handashi (dry dashi), stir 1/4 tsp in 1/2 cup of hot water
• 1 Tbsp sugar (adjust according to your preference)
• 2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic version, use water)
• 2 Tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)
• 3 Tbsp soy sauce

Gyudon

• 1/2 lb of ribeye thinly sliced
• A white onion approx 2.5 to 3 inches in diameter, cut thinly into half circles
• Japanese style white rice
• Raw egg

Optional Garnishes

• Seseme seeds
• Green onion
• Grated garlic
• Pickled ginger
• Red pepper

Instructions

Prepare the gyudon sauce by mixing all the ingrediants listed. Put the gyudon sauce into a pan with a lid and allow it to heat up enough that it has started to show a mist from evaporation. Place the onion into the sauce and spread around to allow most of the onion to be touching the pan. Cover with lid and let cook until the onions are soft. Stir a few times. Add the meat by laying out each slice and flipping after a minute or so. Stack to the side as it becomes ready and add more. When all the meat is done stir.

Prepare the bowls by heating them up in the oven at 200 as an optional step. Lay the rice into the bowl with a dip in the center. Lay out the meat and onions over the rice to the outside of the dip. Pop a raw egg over the dip. Add green onion, red pepper, sesame seeds, and grated garlic to taste. Serve quickly & stir quickly so the raw egg is cooked by the rice.