Throwback Recipe: Beef Bowl, Gyu-don!

Have you tried making this amazing beef bowl using this recipe I posted a while ago?

Since I had the chance to go to a large Korean supermarket (H Mart in Burlington, MA), thanks to Zipcar, I stocked up on thin sliced beef and pork usually used for Shabu Shabu or Japanese style stir fry dishes! Since the meat is usually packed in large portions, I usually wrap the meat up in smaller portions using saran wrap and freeze them for future usage. 

Using the fresh thin sliced beef, the first thing I made was gyu-don! Beef bowl! Perfectly sweet, perfectly savoury. Rice turns heavenly and irresistible when topped with this beef dish! 

I changed around the ingredients this time. I didn't use mirin! 

What I Used:
(Makes 2 servings)

• 250ml water (~1 cup)
• 200g (7oz) thin sliced beef (I used top blade boneless beef)
• 1/2 large onion
• Some eringi mushrooms
• 1 and 1/2 tsp Dashi stock
• 2 tbsp sugar
• 2 tbsp Japanese sake
• 2 and 2/3 tbsp (or simply 3 tbsp) Japanese soy sauce
• 1 or 2 tsp grated ginger

Steps:
I used the same procedures as this recipe, but I'll post it in text here anyway :)

1. Chop onions and other ingredients you wish to add. Heat up the water and put the onions and other ingredients into the pan with the dashi stock. Heat until soft.
2. Add the sugar, sake, soy sauce and meat. Stir well. Put a lid onto the pan and cook on LOW-MEDIUM heat for 10 minutes.
3. Add the grated ginger.
4. Heat on low for an additional 5-15 minutes so the taste sinks in (with lid). 
5. Serve on rice!