Gyudon

Steps

1. Prepare the steamed rice. Note that 1.5 cups (300 g) of uncooked Japanese short-grain rice yield 4.33 cups (660 g) of cooked rice, enough for 2 donburi servings. Put the thinly sliced beef in the freezer for 10 minutes to make it easier to cut.
2. Thinly slice the onion. Cut the green onion diagonally into thin slices and set aside. Remove the beef from the freezer and cut the semi-frozen meat into pieces 3 inches (7.6 cm) wide.
3. Start with a large, cold frying pan. DO NOT turn on the heat yet. Add the dashi, sake, mirin, soy sauce, and sugar and stir to dissolve the sugar. Separate the layers of sliced onion and spread them throughout the cold broth. Separate the thin slices of beef and distribute on top of the onions to cover them.
4. Cover the pan with a lid. Now turn on the heat to medium and start cooking. Once simmering, turn down the heat and cook covered for 3 to 4 minutes. While simmering, open the lid and skim off the scum and fat from the broth once or twice with a fine-mesh skimmer. Sprinkle the green onions on top and cook covered for another minute.
5. Divide the cooked rice into large donburi bowls. Drizzle some of the pan sauce on top of the rice. Put the beef and onion mixture on top of the rice. Drizzle additional remaining sauce on top if desired. Top the gyudon with pickled red ginger and enjoy.
6. Store any leftover beef and onion mixture in an airtight container in the refrigerator for up to 2 to 3 days or in the freezer for up to 3 to 4 weeks.