Japanese Beef Bowl (Gyudon)

I had this at Yoshinoya Hamamatsucho restaurant in Tokyo.

INGREDIENTS

1 cup dashi (see below)
2 tbsps mirin or a sweet white wine (such as Riesling or Gewürztraminer)
2 tbsps sake
2 ½ tbsps soy sauce
2 tsps sugar
250 grams beef (very thinly sliced)
100 grams onion (~ ½ large onion, sliced ¼” thick lengthwise)
1 scallion (chopped, optional for garnish)
benishōga (red pickled ginger, optional for garnish)

1. Put all liquids and the sugar into a pan and heat. Add onions and simmer until translucent.
2. Add beef and simmer until onions and beef are thoroughly cooked. Simmer uncovered to allow the sauce to thicken slightly.

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Dashi

INGREDIENTS

4 ¼ cups water
10 grams konbu (type of dried kelp used for making stock)
15 grams katsuobushi (dried Skipjack tuna)

1. Add the konbu to the water and soak for at least 3 hours. You can store this konbu dashi in a refrigerator for up to 3 days.
2. Remove the konbu and bring the dashi to a boil (you can use the konbu for something else).
3. Turn off the heat, and add the katsuobushi. Let this steep for 3-4 minutes.
4. Strain the dashi and use it right away, or let it cool completely and store it in the refrigerator.

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