Continuing my exploration of Japanese cooking and recipes with this Japanese Beef Rice Bowl flavored with sake and dashi.
Combine water and kombu in a medium saucepan. Bring to a light simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh sieve. Reserve to liquid. Dashi can be stored in the refrigerator for up to 1 week.
Combine the dashi, sake, soy sauce, and sugar in a Dutch oven and bring to a simmer over medium heat. Cook for 5 minutes to bring up to temperature and to reduce a little. Add in the onion and stir occasionally, until onion is softened, about 5 minutes.
Add beef and cook, stirring until beef is cooked through and liquid has reduced down - 10 - 15 minutes. The broth will intensify, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.
Cook the rice according to box instructions.
Divide rice between 4 bowls and top with beef and sauce mixture. Garnish each bowl with a soft boiled egg, sliced scallions and pickled ginger.
Serve and enjoy!
Adapted from Serious Eats - https://www.seriouseats.com/recipes/2016/07/gyudon-japanese-simmered-beef-and-rice-bowl-recipe.html