Beef & Onion Gyudon

📝 Ingredients

• 300 g beef rump steak
• 160 g sushi rice
• 2 onions (about 250 g)
• 1 tsp dashi powder + 200 ml hot water
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp caster sugar
• 10 g fresh ginger
• 2 eggs
• 2 spring onions

🍴 Utensils

• Saucepan with lid
• Small saucepan
• Sauté pan
• Fine sieve
• Slotted spoon
• Very sharp knife

📖 Steps

1. Put the rump steak in the freezer for 20 min: once firmed up, it's much easier to slice thinly. Meanwhile, rinse the sushi rice in a fine sieve under cold water, rubbing it between your hands, until the water runs almost clear.
2. Put the rice in a saucepan with 1.2 times its weight in cold water (about 190 ml for 160 g) and leave to soak for 15 min. Bring to the boil over a high heat, cover, turn down to a very low heat and cook for 12 min without lifting the lid, then leave to stand for 10 min off the heat.
3. Bring a small saucepan of water to the boil, gently lower in the eggs straight from the fridge using a spoon and cook for exactly 6 min 30 sec at a gentle boil. Immediately plunge them into a bowl of very cold water for 5 min, then carefully peel them.
4. Take the rump steak out of the freezer and cut it against the grain into very thin 2 to 3 mm slices, then into 5 cm pieces. Peel the brown onions and slice them into 5 mm half-moons, grate the ginger and finely slice the spring onions.
5. In a sauté pan, mix the hot water, dashi, soy sauce, mirin, sugar and ginger. Bring to a simmer over a medium heat, stirring to dissolve the sugar, add the onions and cook uncovered for 8 min until soft and translucent.
6. Add the beef, separating the slices well in the broth, and cook for 1 to 2 min over a medium heat, just until it's no longer pink. Skim off the grey foam with a spoon. Don't overcook: thinly sliced meat toughens very quickly.
7. Divide the hot rice between two large bowls. Top with the beef and onions using a slotted spoon, then spoon 3 to 4 tbsp of broth over each bowl to moisten the rice without drowning it.
8. Halve the soft-boiled eggs, place them on the meat and scatter with spring onion. Serve immediately, piping hot, mixing the runny yolk into the rice as you eat.