Steps

1. Thinly slice 1/2 onion a bit thickly. 【This is the key!】 If sliced too thinly, it loses its texture. Slicing it a bit thicker retains a crisp texture.
   🕒 02:16
2. Add 1 tbsp granulated sugar and 1 tsp water to a frying pan and heat over low heat.
   🕒 03:00
3. Once the granulated sugar has melted and turned a deep amber color, the caramel is complete. 【This is the key!】 The unique flavor and richness of the caramel add a profound depth to the gyudon.
   🕒 03:19
4. Add 120ml water all at once to the caramel and mix. 【This is the key!】 Adding it little by little can cause splattering, so add it all at once.
   🕒 03:56
5. Add the thinly sliced onion.
   🕒 04:06
6. Add 1 tbsp mirin, 2 tbsp cooking sake, 1/2 tsp Japanese-style dashi granules, and a pinch of konbu tea and mix.
   🕒 04:19
7. Do not add the soy sauce and beef yet. Cook the onions over low heat, allowing the alcohol from the mirin and cooking sake to evaporate.
   🕒 04:50
8. Simmer gently over low heat until the onions are tender and colored. 【This is the key!】 Simmering over low heat allows the flavor to penetrate the onions thoroughly.
   🕒 05:26
9. Once the onions are tender and colored, add 150g beef and continue heating over low heat. 【This is the key!】 Adding the beef last prevents it from overcooking, resulting in a tender texture.
   🕒 05:40
10. Add 1 tbsp soy sauce and mix. 【This is the key!】 Adding the soy sauce last helps to retain its flavor and richness.
    🕒 05:56
11. Simmer over low heat for about 2 minutes, or until the beef has changed color.
    🕒 06:08
12. Once the beef is cooked through, serve it over a bowl of rice.
    🕒 06:21
13. Garnish with beni shoga (pickled red ginger) or sansho pepper to your liking, and it's ready.
    🕒 06:30