1 spring onion (the green part), diagonally sliced
2 tablespoon sake
1 1/2 tablespoon sugar
2 tablespoon mirin
3 tablespoon soy sauce
1/2 cup soup stock (refer stock)
1 piece of 4-inch konbu kelp
a handful of dried bonito flakes
2 cups cold water
Steps to prepare Stock:
Wipe konbu kelp with a wet cloth to clean. Do not wash konbu kelp otherwise, you’ll lose all the flavor.
Place the konbu kelp into a bowl and fill it with cold water just enough to soak it in. Leave it for 20 minutes.
Transfer the kelp and water into a saucepan/pot and bring it to medium heat.
When small bubbles start forming on the bottom of the saucepan, remove the kelp immediately.
When the liquid starts to boil, add the bonito flakes in. Turn the heat down to low and simmer for 2-3 minutes.
Turn off the heat, and wait for the flakes to sink to the bottom of the saucepan. Strain the stock through a sifter to separate the flakes.
Steps to make Gyudon:
Place a pan on medium heat and add the onions in. Dry fry it till the onions wilted and slightly soften. Remove it from the pan and set aside.
Add the prepared stock into the pan, and bring it to boil.
When the stock starts to boil, return the onion into the pan, and add the beef slowly using a tearing motion.
When the beef starts to cook on the outside, add the sugar and mirin. Simmer for 3 minutes. If foams start to form, skim it off using a spoon.
Add the soy sauce into the pan and simmer over low heat until the liquid is reduced by half.
Cook rice as per instructions. When the rice is slightly cooled, place them into a bowl and scoop the beef and onion on top of the rice. Sprinkle some chili mix, place a couple of spring onions and ginger (if you like). Serve hot.