Name: Miso Gyudon with Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 150 g beef ribeye; 0.5 pcs onion; 0.5 tablespoon miso; 1 tablespoon soy sauce; 0.75 tablespoon mirin; 0.5 tablespoon sake; 0.25 tablespoon caster sugar; 1.25 g dashi powder; 75 ml water; 0.25 pcs ginger; 0.25 teaspoon sesame oil; oil; 80 g sushi rice; 100 ml water; 1 tablespoon pickled ginger; spring onion

Step by step process

Preparation

1
Slice the beef rump against the grain into very thin slices. for easier slicing, lightly freeze the meat for 30-40 minutes and cut on a bias. Spread the finished slices slightly apart so they separate quickly during cooking.
TIP:
For thin slices of meat, freeze it briefly (about 30-40 minutes) and slice diagonally, against the grain. This yields uniform thickness and faster cooking. Suitable for beef, pork, and poultry.
2
Rinse the rice several times under cold running water, stirring with your hand until the water is almost clear. let it drain well in a sieve. Measure the cooking water according to the rice-to-water ratio.
TIP:
Rinse the rice with cold water until the water runs clear. This removes the starch, and the rice will be fluffier and hold its shape better.
3
Whisk together water with dashi powder, soy sauce, mirin, sake, sugar and finely grated fresh ginger in a bowl until the sugar dissolves and a smooth base forms. Taste: the mixture should be umami-forward, not overly salty. add the miso only at the end so it retains its aroma.

Cooking

4
Place the rice in a pot with the measured water, bring to a boil, reduce to the lowest heat, cover and cook for 12 minutes. then let it rest under the lid for another 10 minutes until the grain is tender and the water is fully absorbed. Do not uncover during cooking. when done, fluff the rice with a fork.
5
Heat a little oil in a wok or deep pan over medium-high heat, add the onion and sauté for 4-5 minutes until it becomes translucent and the edges begin to brown. The onion should soften but not burn.
6
Pour in the prepared dashi base and bring to a gentle boil. Add the beef slices in a single layer and gently stir to separate them. reduce the heat to low and let it barely simmer. For thin slices 2-4 minutes is usually enough, thicker pieces may need 5-7 minutes - remove the meat when you no longer see pink inside and it is tender.
TIP:
Set aside a small amount of hot stock, whisk the miso paste into it until smooth, and return it to the pot over low heat. Do not let the miso come to a boil, or it will lose its aroma. This technique can also be used in other miso soups and sauces.
7
Remove the pan from the heat. Ladle out a little hot broth, dissolve the miso paste in it until smooth and stir back into the pan so the miso does not boil (miso must not be overcooked or it will turn bitter). Drizzle sesame oil and taste, adjusting sweetness or saltiness with a little sugar or soy sauce if needed.

Serving

8
Divide the cooked rice into bowls. pour the hot beef mixture with its juices over it - leave some sauce on top so the rice can absorb it. Let rest for 1 minute for the flavors to settle.
9
Sprinkle with chopped spring onion and serve with pickled ginger. Offer a few drops of sesame oil or a hot sauce for extra seasoning, if desired.