>> title: Gyūdon
>> category: Rice, Beans & Grains
>> tags: japanese, beef, onion, rice bowl, donburi, quick, weeknight
>> counters: Japanese Home Cooking
>> aka: 牛丼, gyūdon, gyudon, ぎゅうどん, 牛めし, gyumeshi, beef bowl, beef and onion rice bowl
>> pairs-with: dashi, miso-soup, kinpira-gobo
>> servings: 2
>> time: 20 min
>> slack: narrow — the beef is sliced thin enough to be the limit: past about ten minutes in the pot it goes from silky to grainy

>> step: simmer 5 min
Simmer @onion{1}(in 1/4-inch wedges) in @dashi{3/4%cup}(180 mL), @mirin{3%Tbs}(45 mL), @soy sauce{3%Tbs}(45 mL), @sake{2%Tbs}(30 mL), @sugar{1%Tbs} and @ginger{1%tsp}(grated) in a #wide pan{} ~simmer{5%min}, until it is translucent.

>> step: simmer the beef 5 min, skimming
Lay @thin-sliced beef{9%oz}(250 g; sliced for shabu-shabu) into @&(~1)pan{} a few slices at a time so they stay separate, and ~simmer{5%min}, lifting the grey foam off as it rises, until the last of the red has gone.

>> step: spoon over the rice
Spoon @&(~1)beef and onion{} with a ladleful of its liquid over @cooked rice{2%bowls}(hot) and top it with @beni shoga{2%Tbs}(pickled red ginger, drained).