Gyudon

Ingredients

200g Beef Loin (Thinly Sliced)

140ml water

100ml of mirin

60ml of soy sauce

2tbsp of brown sugar

a small bit of dashi fish stock (optional)

½ Onion

½ a washed burdock root (or ginger)

-1 egg (per Gyudon) - for onsen tamago

480g of rice (for 3 portions), 650ml of water.

Directions

Add 140ml water, 100ml of mirin, 60ml of soy sauce, 2 tbsp of brown sugar and a sprinkle of dashi fish stock into the pan you will use to cook the beef

Cut half a root of washed burdock into small slices and add to the water straight away (to avoid it oxidizing) ginger can also be substituted instead of burdock

Cut half an onion into thin slices and add to the liquid as well

Turn to a high heat with the lid on

Once it starts to boil, add your thinly sliced beef and cook for a few minutes until cooked through

Let the Beef Stew in the sauce for around 5 minutes

Serve on top of your rice!