Steps

1. Peel the skin off the onion and cut off both ends.
   🕒 01:19
2. Cut the onion in half, remove the core, and thinly slice along the grain (about 2mm wide). 【Here's the trick!】 Thinly slicing allows the flavor to penetrate well and provides a pleasant texture.
   🕒 01:32
3. Peel the ginger, slice it thinly, then julienne.
   🕒 02:06
4. Cut the thinly sliced beef into bite-sized pieces. 【Here's the trick!】 Choosing cuts with more fat will result in a more tender and flavorful dish.
   🕒 02:27
5. Return the cut beef to a bowl and add sugar, then massage it in. 【Here's the trick!】 Marinating with sugar before simmering helps the flavor penetrate more easily.
   🕒 02:53
6. In a frying pan or pot, add water 200ml, mirin 50ml, cooking sake 50ml, Japanese dashi granules 1 tsp, soy sauce 2 tbsp, the remaining sugar 2 tbsp, julienned ginger, and thinly sliced onion 1. 【Here's the trick!】 Adding Japanese dashi granules brings it closer to a restaurant-quality taste.
   🕒 03:27
7. Bring to a simmer over medium heat for about 5 minutes, skimming off any scum.
   🕒 03:55
8. Add the separated beef and turn off the heat once the redness disappears. 【Here's the trick!】 Overcooking the meat will make it tough, so turn off the heat as soon as the redness is gone.
   🕒 04:12
9. Serve over rice to complete the gyudon.
   🕒 04:41
10. Cut the firm tofu into about 1cm thick slices.
    🕒 05:23
11. Slice the green onion (long type) diagonally (0.5cm to 1cm wide).
    🕒 05:40
12. Lightly beat the egg 1. (Leave some lumps of egg white).
    🕒 05:54
13. Add the cut firm tofu and green onion (long type) to the leftover gyudon sauce.
    🕒 06:19
14. Simmer over medium heat, then reduce to low heat and cover with a lid once boiling. Simmer for 5 minutes.
    🕒 06:29
15. Complete the tofu variation side dish, and garnish with green onion (chopped) or shichimi togarashi as desired.
    🕒 07:13
16. Reheat the tofu variation side dish over heat. Once boiling, pour in the beaten egg.
    🕒 07:33
17. Count for about 5 seconds, then turn off the heat and cover with a lid. Let it cook in residual heat for about 1 minute. 【Here's the trick!】 Finishing with residual heat will result in a plump, soft-boiled egg consistency.
    🕒 07:49
18. Complete the egg-drop variation, and garnish with green onion (chopped) or shichimi togarashi as desired.
    🕒 08:04