Gyudon (Japanese Beef and Rice Bowl)

Cook the rice400 g, if you don't have some ready.

Put the eggs2 in a small pan, cover them with boiling water150 ml and leave them for 20 minutes so they stay soft inside. Carefully peel them.

Cut the onion1 into wedges, grate the ginger1 tsp and chop the spring onions2.

Dip the beef300 g in a pot of boiling water for 30 seconds to rinse off the scum, then drain.

Combine the sake1½ tbsp, mirin1½ tbsp, soy sauce3 tbsp and sugar1½ tbsp in a frying pan and stir over medium heat until the sugar dissolves.

Add the beef and cook, turning, until it takes on the sauce. Lift out the beef before all the sauce evaporates.

Add the water, dashi, ginger and onion to the sauce. Cover and boil until the onion is soft.

Return the beef to the pan and mix it in.

Put the rice in bowls and top with the beef and onion and their sauce. Add the halved soft eggs and pickled ginger, then scatter over the spring onions and shichimi.