Beef rice bowl (Gyūdon)

1. Rinse the rice three times in cold water, soak for 30 minutes, then bring to the boil covered with the water, simmer on low for 12 minutes and rest covered for 10 minutes.

2. Slice the beef paper-thin (2 mm) across the grain while half-frozen, and cut the onions into 5 mm wedges.

3. In a frying pan, bring the dashi to the boil with the soy sauce, mirin, sake and sugar, add the onion and simmer for 5 minutes until soft.

4. Add the beef, separate the slices and simmer for 2-3 minutes, skimming off any foam.

5. The beef should only just lose its pink colour, or it will turn tough.

6. Spoon the hot rice into bowls, top with the beef, onion and a little broth, and serve with pickled ginger.

Tip: Gyūdon is Japan's most popular fast-food dish: the Yoshinoya chain has served it since 1899. Add a raw egg yolk on top for an even silkier bowl – that's how many people eat it in Tokyo.