Gyudon (Beef Rice Bowl)

1. **Broth Preparation:** In pan, combine dashi, soy sauce, mirin, sugar, grated ginger. Bring to simmer over medium heat (85°C/185°F). Add thinly sliced onion, cook 3 minutes. [PREP: Slice onion 2mm thick, separate beef slices] 2. **Cooking Beef:** Add beef slices in single layer. Simmer 4-5 minutes at 82°C/180°F until beef is cooked through but still tender. [CRITICAL: Do not stir vigorously - gently push beef into broth to maintain slice integrity] 3. **Reducing:** Continue simmering 2-3 minutes until liquid reduces by ⅓. [TECHNIQUE: Skim any foam for clear broth] 4. **Assembly:** Divide hot rice into deep bowls. Arrange beef and onions over rice, spoon over remaining broth. [SERVE: Immediately topped with beni shoga and optional poached egg. STORE: Not recommended - beef becomes tough when reheated.]