Gyudon (牛丼) – Beef and Onion Rice Bowl

Ingredients

226 g		thinly sliced beef (I recommend ribeye or chuck meat, but any type will do)
1/2		yellow onion
1/2 cup	120 ml	dashi stock (can also substitute using 1/2 cup water and 1 tbsp hondashi, which is a form of instant dashi)
2 tbsp	30 ml	granulated sugar
2 tbsp	30 ml	mirin
3 tbsp	45 ml	soy sauce
2 servings		rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
optional		For garnishing: red pickled ginger and sliced green onions

To a large pan, bring dashi, sugar, mirin, and soy sauce to a simmer.
Thinly slice your onions by cutting the onion from pole to pole. Add the onions to the same pan, cooking for 5 minutes on simmer.
Thinly slice your meat against the grain and add to pan, on top of onions. Let cook for additional 8-10 minutes, covering with a lid.
Serve over rice and garnish with green onions and red pickled ginger.