Steps

1. Thinly slice 1 clove ginger and 1 clove garlic. Finely julienne 3-4 slices of the ginger. Use about half a clove of garlic to avoid an overpowering aroma.
   🕒 01:30
2. Thinly slice 1/2 onion.
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3. Heat a frying pan over high heat and lightly grease it.
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4. Add 300g beef to the hot frying pan and cook, breaking it apart, until it develops a fragrant brown sear. 【The Trick!】 Even with inexpensive meat, searing it will bring out a fragrant aroma and eliminate any gamey smell.
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5. Remove the seared beef from the pan.
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6. In the same frying pan, add the sliced onion, garlic, and julienned ginger and sauté lightly.
   🕒 05:28
7. Add 300cc water and bring to a boil.
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8. Once boiling, add 1 pack Sho-chiku-bai Hachidarashi. 【The Trick!】 If you don't have Hachidarashi, you can substitute with granulated dashi or homemade dashi.
   🕒 06:03
9. As it simmers, add 2 tbsp sugar, 60cc sake, 60cc mirin, and 60cc soy sauce in that order.
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10. Simmer the seasoned broth for about 2 minutes.
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11. Return the seared beef to the broth.
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12. Simmer uncovered for about 3 minutes, reducing the broth by about 20%.
    🕒 08:28
13. Place rice in a bowl and generously top with the simmered beef.
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14. Place an egg in the center of the gyudon.
    🕒 10:15
15. Garnish with scallions and pickled ginger to complete the dish.
    🕒 10:37