Gyudon with European Beef

PREPARING

1. Prep Ingredients: Slice the beef very thinly (if not pre-sliced). Cut the onion and chili pepper into thin rounds or half-rounds. Chop the chives. Cook the rice – ideally in advance, so it’s ready for serving. Prepare pickled ginger or slice fresh ginger thinly.
2. Sear Beef: Heat a wok over high heat and add 2–3 tablespoons of vegetable oil. Add the beef pieces and sear them, stirring for a few minutes.
3. Add Onion & Sugar: Add the sliced onion and 1 teaspoon of sugar. Stir and fry until the onion caramelizes and softens.
4. Add Liquids & Seasonings: Pour in ½ cup dashi broth, 1 tablespoon soy sauce, and 1 tablespoon mirin. Stir. Add the chopped chives, chili pepper, and cook a bit longer until the sauce slightly reduces and the meat is tender.
5. Fry Eggs: Meanwhile, heat a tablespoon of oil in another pan. Crack in the eggs and fry them until the whites are set but the yolk remains runny. Lightly sprinkle with black sesame seeds (optional).
6. Assemble the Dish: Place a portion of cooked rice into a bowl. Top with the beef and sauce, the egg, and a few slices of pickled ginger. Optionally, sprinkle with extra chives and sesame seeds – and that’s it! Time to dig in!