Gyudon

Ingredients

1 brown onion, sliced
2 green onions, thinly sliced
500g beef rib eye (or chuck), thinly sliced and cut ~7cm wide (cut up shabu shabu meat works great)
240ml dashi
1 Tbsp sugar
4 Tbsp sake
4 Tbsp mirin
6 Tbsp soy sauce
2 cups short-grain rice
[Optional for Tanindon] 4 eggs, beaten

Start cooking the rice (2 cups), as the rest of the dish can be prepared and cooked by the time the rice is done.
Add the dashi (240ml), sugar (1 Tbsp), sake (4 Tbsp), mirin (4 Tbsp), soy sauce (6 Tbsp) to a large frying pan. Don't turn on the stove yet.
Add the sliced brown onion (1) to the frying pan, separating all the layers, spreading them out.
Add the beef rib eye (500g) on top, put on the lid, then turn on the frying pan to medium heat.
When the meat is cooked, reduce to simmer, cooking for another 3-4 minutes (At this point you can skim off the scum and fat if desired).
Sprinkle on the green onions (2).
[Optional for Tanindon] Slowly add the eggs (4) on top of the beef. Don't stir them. Re-cover the frying pan and cook until the eggs are nearly set.
Add the rice to some bowls, and ladle in some sauce and the beef mixture on top.