Gyudon (Beef Rice Bowl)

• 300 g Short-grain rice
• 450 ml Water
• 1 large Yellow onion
• 2 tsp Dashi powder
• 2 tsp Caster sugar
• 60 ml Soy sauce
• 60 ml Mirin
• 250 g Beef sirloin steak
• 2 Spring onion

1. Rinse the rice in a colander under 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. Take off the heat and leave, still covered, for 10 minutes.
2. Meanwhile, halve the onion and slice it thinly. In a large frying pan, stir together the dashi powder, caster sugar, soy sauce, mirin and 120 ml water, then bring to a gentle simmer. Add the onion and simmer for 6 to 8 minutes until softened but not falling apart.
3. Slice the beef as thinly as you can across the grain. Add it to the pan in a loose layer and simmer gently for 2 to 3 minutes, turning once, until just cooked through and tender. Taste the sauce and simmer for 1 minute more if you want it slightly stronger.
4. Thinly slice the spring onion. Divide the rice between two bowls and spoon the beef, onions and plenty of sauce over the top. Finish with the spring onion and serve straight away.

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