|Gyudon beef in the front|
Gyudon beef is a great addition for obentos, plus a really easy-to-prepare quick dinner.
½ large or 1 small onion - sliced thinly from side to center (making thin crescent shapes)
200 grams thinly sliced beef (preferably lean)
2 T sake
2 T soy sauce
3 T mirin
6 T water
¼ t konbu dashi powder
Add liquid to a pan and heat. Add onion, cook for about a minute, then add the beef. Stir it around with wooden chopsticks until the meat is cooked. Turn down the fire, and simmer until almost all the liquid is evaporated. Use a ladle or spoon to remove any froth that comes to the surface.
Serve on top of rice, or save in an airtight container in the fridge to use in obentos. This can also be frozen in individual servings. When you need one, take it out of the freezer and put it into the fridge the night before. Then, in winter, heat it a bit before putting it in the obento box. That step is not necessary in the summer. (The reason to heat it is to ensure that no coagulated fat is present when you want to eat it. No one likes that.)