Gyudon with Steamed Rice and Pickled Ginger Beef and Rice Bowl

Rinse the sushi rice in a fine-mesh sieve until the water runs clear, then transfer to a rice cooker with 360 ml water and cook according to the manufacturer's instructions (about 15 minutes).

While the rice cooks, slice the onion into thin wedges and slice the green onion into thin rounds.

In a medium bowl, whisk together dashi stock, soy sauce, mirin, sake, and sugar until the sugar dissolves.

Place a large skillet over medium-high heat and add the sauce mixture. Bring to a simmer, then add the onion slices. Cook for 3–4 minutes until the onion is translucent.

Add the sliced beef to the skillet in a single layer. Simmer for 2–3 minutes, stirring occasionally, until the beef is just cooked through (no longer pink).

Divide the steamed rice among three bowls. Spoon the beef and onion mixture over the rice, then drizzle with the remaining sauce from the skillet.

Top each bowl with a pile of pickled ginger, a sprinkle of sliced green onion and sesame seeds, and a dash of shichimi togarashi if using. Serve immediately.