Gyudon

A while ago I had some friends over from work for a Japanese-y night.  I had been promising for a while that I would make gyudon, so I finally took the plunge and tried to figure it out.  With the exception of a few minor issues, it was amazing.  For those of you not in the loop, gyudon is a beef and onion bowl served over rice.  You can get it anywhere in Japan for super cheap.  There are even some restaurants where you put your money into a machine and it gives you a ticket for what you want.  It's good and cheap - Japanese fast food I guess.

Gyudon
2 lb. slightly thawed beef - I used stew meat
1 large onion
3 cups dashi soup
3/4 cup soy sauce
1/3 cup mirin
1/4 cup sugar
2 tsp sake
benishouga (red ginger) for topping

Add all of the wet ingredients to a large pot and let simmer until the alcohol burns off.  While this is cooking slice the beef and the onions as thin as you can.  Add these to the pot and let simmer for about 10 minutes.  Serve over hot rice and garnish with benishouga if you want.  :3  There might be lots of leftovers, but do not fret!  I also have a good way to use this as a second meal without anyone getting bored.

Gyutamadon!
1 serving gyudon meat
Handful thinly sliced onions
2 eggs, beaten
Soup from the gyudon

In a small pan, heat the onions in about 1/4 cup of the sauce from the gyudon.  Let this boil for about a minute, then add your meat.  When this is boiling again, add your eggs and cover with a lid.  Cook on medium high for about three minutes or until the eggs are as done as you like (I like mine really runny so I only it for a little over a minute).  Serve over rice, with shichimi and benishouga.