Begin by placing all the beef in the freezer for at least an hour before you begin to make the beef bowls. This will make it much easier to cut the beef thinly. Once you are ready to start cooking, take out the 4 ounces of beef and cut it as thinly as possible. Grate both the garlic and ginger.
In a pot, over low heat, place the soy sauce, sake, mirin, sugar, hondashi, garlic and ginger. Add the beef, cover and simmer for 30 minutes.
While the sauce is simmering begin to cut the rest of the beef and onion. At this point I would start making your rice so it will be done with everything else. You want to get the beef as thin as possible as shown above.
After the sauce has simmered for 30 minutes, remove the meat you used. Turn the heat up to medium-high and add the onions to the point.
Cook the onions for about 10-15 minutes or until they are translucent. Add the sliced ribeye to the pot.
You don’t want to overcook the beef, so about 5-10 minutes should be enough to cook it all. After that, grab a bowl, put some steamed rice at the bottom, place gyudon on top and serve with a fried egg.
