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Prepare the onion by thinly slicing it. Set aside.

In a large skillet or wide pot, combine the dashi broth, soy sauce, sake, mirin, and granulated sugar. Stir until the sugar is dissolved.

Place the skillet over medium-high heat and bring the mixture to a gentle simmer.

Add the thinly sliced onions to the simmering liquid. Reduce the heat to medium-low and cook for 5-7 minutes, or until the onions are tender and translucent.

Increase the heat to medium. Add the thinly sliced beef to the pan, spreading it out to cook evenly. Cook for 3-5 minutes, stirring occasionally, until the beef is no longer pink and is cooked through. Be careful not to overcook the beef.

To serve, divide the hot cooked short-grain rice among 4 bowls. Top each bowl generously with the cooked beef and onions, spooning some of the flavorful broth over the top.

Optionally, garnish each Gyudon bowl with thinly sliced scallions, pickled ginger, and an onsen egg, if desired. Serve immediately.


Prepare the onion by thinly slicing it. Set aside.

In a large skillet or wide pot, combine the dashi broth, soy sauce, sake, mirin, and granulated sugar. Stir until the sugar is dissolved.

Place the skillet over medium-high heat and bring the mixture to a gentle simmer.

Add the thinly sliced onions to the simmering liquid. Reduce the heat to medium-low and cook for 5-7 minutes, or until the onions are tender and translucent.

Increase the heat to medium. Add the thinly sliced beef to the pan, spreading it out to cook evenly. Cook for 3-5 minutes, stirring occasionally, until the beef is no longer pink and is cooked through. Be careful not to overcook the beef.

To serve, divide the hot cooked short-grain rice among 4 bowls. Top each bowl generously with the cooked beef and onions, spooning some of the flavorful broth over the top.

Optionally, garnish each Gyudon bowl with thinly sliced scallions, pickled ginger, and an onsen egg, if desired. Serve immediately.
