Gyudon (Beef and Onion Rice Bowl)

• 300 g Sushi rice
• 420 ml Water
• 1 medium Yellow onion
• 2 tsp Dashi powder
• 60 ml Soy sauce
• 60 ml Mirin
• 2 tsp Caster sugar
• 250 g Beef topside slices, very thinly sliced
• 40 g Pickled ginger

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 5 minutes.
2. Meanwhile, peel the onion and slice it thinly. In a large frying pan, combine the dashi powder with 240 ml water, then stir in the soy sauce, mirin and caster sugar. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring, until the sugar dissolves.
3. Add the onion to the pan and simmer for 5 minutes until softened. Lay the beef into the simmering broth in loose layers and cook for 2 to 4 minutes, turning gently, until just cooked and tender. Keep the heat low so the broth stays at a gentle simmer.
4. Divide the rice between two bowls. Spoon the beef, onion and plenty of broth over the top. Serve straight away with the pickled ginger on the side.

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