Gyudon

Step 1

Cut beef crosswise into 2 pieces, then set your beef in the freezer for at least 1 hour to freeze until firm. Once the beef is very firm, slice it very thinly against the grain, ideally about 1/8-inch thick. Set aside at room temperature.

Step 2

Bring 1 1/4 cups water to a boil in a large skillet. Whisk in instant dashi until combined.

Step 3

Add the soy sauce, sake, mirin and sugar, stir to combine, and boil over high until flavors meld and mixture starts to reduce, about 8 minutes. Add the sliced onion and cook over medium until onion just starts to soften, about 5 minutes.

Step 4

Stir in the beef and cook, turning the sliced beef frequently using tongs, until beef is just barely cooked and loses any traces of pink, about 3 minutes. Stir in the fresh ginger and cook for 1 more minute.

Step 5

Divide rice among bowls and top with beef mixture and any juices. Serve with pickled ginger and sprinkle with togarashi, if desired.