Gyudon

Ingredients · for 2 (scales to your household)

• 227 g thinly sliced beef (ribeye or chuck) $4.31
• 113 g onion, thinly sliced $0.62
• 1 green onion / scallion $0.28
• 500 g cooked Japanese short-grain rice $0.80
• 10 g pickled red ginger, to garnish $0.07
• 0.5 cup dashi (prepared Japanese soup stock) not counted
• 2 tbsp sake $0.45
• 2 tbsp mirin $0.33
• 3 tbsp soy sauce $0.50
• 1 tbsp sugar $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Thinly slice the onion and the green onion; cut the semi-frozen beef into roughly 3-inch pieces.
2. In a cold large frying pan, combine the dashi, sake, mirin, soy sauce, and sugar and stir until the sugar dissolves.
3. Scatter the onion across the sauce, then lay the beef slices on top, separating them so they cover the onion.
4. Cover and bring to a simmer over medium heat, then lower the heat and cook covered 3 to 4 minutes, skimming any scum.
5. Add the green onion and cook covered about 1 more minute.
6. Divide hot rice between two donburi bowls, ladle the beef, onion, and some broth over each, and garnish with pickled red ginger.