Japanese Beef Bowl

Ingredients 

• 300 grams A5 Wagyu
• 1/2 cup dashi
• 2 tablespoonssoy sauce
• 1 tablespoonsmirin
• 5 gramspowdered gelatin
• 2 teaspoonsvegetable oil
• 100 gramsonion (cut into ¼-inch slices)
• 360 grams cooked short-grain rice
• 2egg yolks (optional)

Instructions

1. Cut 300 grams A5 Wagyu into 3-inch wide strips and put them into a strainer.
2. Prepare a large bowl of cold water and then add a kettle of boiling water to another large bowl.
3. Working quickly, lower the strainer of beef into the bowl of boiling water and swish the meat around a few times to separate the slices. The goal here is to blanch the surface of the meat, not cook it through all the way, so it should still be pink.
4. Move the strainer to the bowl of cold water and swish the wagyu around a few times to chill and stop the cooking. Drain the meat well.
5. For the gyudon sauce, add ½ cup dashi, 2 tablespoons soy sauce, 1 tablespoons mirin, and 5 grams powdered gelatin to a bowl and stir to combine.
6. Put a skillet on the stove over medium-high heat and add 2 teaspoons vegetable oil and 100 grams onion. Sauté the onions until they’re translucent and start to brown (3-4 minutes).
7. Pour the gyudon sauce mixture into the pan and simmer with the onions until they’re tender and the sauce slightly thickens (another 4-5 minutes).
8. Add the blanched wagyu to the pan and toss to coat evenly with the sauce and onions. When the meat is no longer pink it’s ready to serve.
9. Divide the beef, onions, and the remaining gyudon sauce onto 360 grams cooked short-grain rice divided between two bowls.
10. Optionally, top your premium gyudon with 2 egg yolks or onsen tamago.