Gyudon (牛丼 "beef bowl") is one of the most common and popular donburi throughout Japan.
This dish became very popular at the end of the 19th century with the Meiji Restoration, when the Buddhist ban against eating meat fell. Since the 1980s, various Japanese fast food chains have made this dish famous.
Alternatively, you can garnish the gyudon with poached egg or beni shoga.
1 portion steamed rice
100 g beef cut very thin
1/2 onion coarsely sliced
1/2 cup dashi broth (I used water and granular dashi broth)
1 generous spoonful soy sauce
1 spoon sake
1 tablespoon mirin
1 teaspoon sugar
1 egg yolk
Bring dashi broth, soy sauce, sake, mirin and sugar to the boil in a pan. Pour in the onion, lower the heat and cook until the onion is soft.
Add the beef, mix, cover with a lid and cook until the meat is cooked.
Remove the lid and reduce the sauce a little.
Fill a bowl with rice and pour over the meat with the reduced sauce. Garnish with egg yolk.