Steps

1. Cut the beef into bite-sized pieces if they are large.
   🕒 01:00
2. Cut the onion in half, remove the core, and slice thinly.
   🕒 01:13
3. Add all the 253g beef, 200g shirataki noodles, and 250g onion to a pot.
   🕒 01:55
4. In a bowl, mix the seasonings: 100g soy sauce, 50g mirin, 50g sake, 19g sugar, and 300ml water. 【This is the key!】 By determining the amount of seasoning based on the total weight of all ingredients, you can make it successfully with any quantity.
   🕒 02:19
5. Lightly sauté the ingredients in the pot over medium heat.
   🕒 02:43
6. Once the beef has changed color, add all the mixed seasonings.
   🕒 03:03
7. Cover with a lid and simmer over medium heat for about 5 minutes.
   🕒 03:21
8. When the onion becomes translucent, turn off the heat and rapidly cool it using ice water or similar. 【This is the key!】 Cooling it once allows the flavors to soak in, making it more delicious. Rapid cooling is also recommended for food poisoning prevention.
   🕒 03:39
9. Transfer the cooled gyudon topping to a storage container and refrigerate.
   🕒 04:21
10. Gently reheat the desired portion in a small pot or microwave.
    🕒 04:34
11. Serve the warmed gyudon topping over rice in a bowl. Garnish with beni shoga (pickled ginger) or scallions as desired, and it's done.
    🕒 05:08