Greg's gyudon

Work in progress

This is a recipe from The Woks of Life. I've tried to sanitize it, but I haven't cooked it yet.

Ingredients

For 4 servings.

quantity	ingredient	step
	Neutral oil (such as vegetable or canola oil)	1
2	medium onions (very thinly sliced)	1

450 g	very thinly sliced beef (fatty beef chuck or ribeye)	2
8 g	sugar	2

30 ml	mirin	3
30 ml	soya sauce	3
235 ml	dashi stock	3
4	eggs	3
720 g	cooked white rice (short grain or medium grain preferred)	3
1	spring onion	3
2	teaspoons toasted sesame seeds (optional)	3

Heat the neutral oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
Add the beef and sugar, and cook until the beef is slightly browned.
Add the mirin, soya sauce and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
When the beef is done simmering, divide the rice among serving bowls (the original recipe is for 4, so 4 bowls), and top with the beef and an egg for each bowl. Garnish with chopped spring onion and toasted sesame seeds, if using.