Japanese rice pot with beef and onions

Ingredients for 4 servings:

• Rice, cooked, sufficient for 4 people
• 600 g beef, sliced ​​as thinly as possible
• 300 g onion(s)
• 0.33 tbsp broth (dashi, Japanese instant fish broth)
• 1 ¼ cup(s) water
• 3 tbsp sake, alternatively white wine or mild sherry
• 3 tbsp soy sauce, Japanese
• 3 tsp sugar
• 2 tsp soybean paste, Japanese (miso)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Gyudon

Cook the rice. For authentic Japanese rice, it’s best to use American or Korean short-grain rice, but regular long-grain rice will also work for this dish. Slice the meat (it works best if it’s slightly frozen, or you can order it from a butcher). Slice the onions (they don’t have to be too thin). Briefly boil the sauce ingredients in a pot. Then add the meat and onions and simmer for 5-6 minutes over medium heat. Divide the rice among 4 deep bowls and pour the meat and sauce over them. In Japan, this is served with (miso) soup. Tip: Instead of the thinly sliced ​​beef, you can also use ground beef.