Gyudon (Beef Bowl) recipe

INGREDIENTS

• 12 ounces boneless beef sirloin
• 1 onion
• 2 1/2 cups short-grain rice
• 3 cups water
• 1/2 teaspoon salt
• 3 tbsps mirin
• 5 tbsps soy sauce
• 2 tbsps sugar
• 1 tbsp sake (optional)

PREPARATION

• Slice Beef - Beef should be cooled in freezer for 15 minutes to 1/2 hour prior to slicing. Slices should be extremely thin, and about 1" wide and 2" or 3" long.
• Cut onions crosswise into 1 inch lengths - Reserve.
• Wash rice with cold water, cook rice with salt and water.
• About 10 minutes before serving, heat remaining water, mirin, sake and soy sauce to boiling over medium high heat.
• Add beef and boil until beef reaches desired doneness.
• Add onions and boil 30 seconds.
• Remove from heat.
• Divide rice among 4 individual serving bowls. Place equal amounts of beef and onions over rice in each bowl. Ladle equal amounts of cooking liquid into each bowl.
• Serve immediately.

Garnish with benishoga, (preserved ginger).