The Ultimate Gyudon (Beef Bowl)

Lay the beef out on a cutting board. Arranging it neatly makes it easier to cut into even pieces. If there is any blood or drip on the meat, wipe it away lightly with a paper towel to prevent off-flavors, and cut any long pieces into bite-sized portions.

Lightly pound the beef with a rolling pin. Trimmings and inexpensive imported beef can have a lot of sinew or tough fibers, so pounding before cooking loosens the fibers and thins out the thicker parts for a more tender result. After pounding, separate the pieces so they cook and season evenly.

Bring a pot of water to a boil and parboil the beef briefly. This removes excess scum and the smell from the blood, giving a cleaner flavor. Drain in a colander once the surface has just changed color.

Prepare the onion two ways. Cut it in half, then peel the layers apart one by one so they are even in size. Cut half into large bite-sized chunks, allowing for shrinkage during cooking (for the topping). Slice the rest thinly to draw out umami.

Put the thinly sliced onion in a pot, add the water and seasonings (the first addition of soy sauce and the dashi granules) to season. Mix well, then turn on the heat and bring to a boil.

Once boiling, reduce to medium heat and simmer for about 5 minutes. Simmering the thinly sliced onion first breaks down its cells so its sweetness and umami dissolve into the broth for deeper flavor. The melt-in-your-mouth onion coats the beef well, making it feel smooth and juicy.

Add the onion chunks and separate them lightly, then add the parboiled beef. Once everything is fully submerged in the broth, bring it to a boil over high heat and add the second addition of soy sauce.

Once boiling, reduce to medium heat and simmer for about 10 minutes. This cooks the onion while letting the beef and onion absorb the flavor, and slowly transfers the umami of the ingredients into the broth.

Use a paper towel as a drop lid so all the ingredients are evenly submerged in the broth. Making a small hole in the center of the paper towel lets steam escape and helps prevent boiling over. When the time is up, lightly squeeze the broth remaining in the paper towel back into the pot.

Finally, add the last addition of soy sauce to bring out maximum aroma. Stirring vigorously can break up the softened onion, so tilt the pot lightly to distribute it throughout. The gyudon topping is now complete.

Serve the rice in a bowl and pile the topping on generously. Add plenty of the broth as well, so the rice goes down easily. Garnish with beni shoga to finish. Egg, green onion, and shichimi also make delicious toppings if you like.