Japanese Beef Gyudon Rice Bowls without Cooking Alcohol

Thinly slice half an onion, cut one scallion diagonally and cut 227g thin beef into bite-size lengths.

In a cold pan before heating, stir together 120ml dashi, two separate 30ml additions of water, 3 tbsp soy sauce and 1 tbsp plus 2 tsp sugar.

Spread onion through the broth, then distribute the thin beef pieces evenly on top, separating clumps.

Cover over medium heat; once simmering, turn down to low and cook 3–4 minutes. Continue cooking if any beef is still undercooked.

Skim the foam, scatter over scallion and cook covered 1 minute more, ensuring all beef is thoroughly cooked.

Divide 500g warm rice between two bowls (250g each), ladle beef, onion and cooked sauce over it, and top with optional pickled red ginger.