Donburi is a classic and very easy meal, which is essentially cooked rice with alternative toppings. A great quick lunch or supper dish, but can be served with vegetables and soup for a hearty main meal. The only difficulty you might have if you source the meat yourself is persuading a butcher to slice it thinly enough. You can, however do this yourself with care. Simply put the meat into a freezer until nearly frozen, then using a very sharp knife cut cut into 3mm thin slices. The best cut is Chuck but you can also use brisket successfully as the fat partially dissolves in the broth adding to its flavour. This is known in Japan by its Korean name ‘kalbi’. If you have had ‘sukiyaki’ beef and have some left over, you can just use this instead.

• Between 120 and 180 grams of rice per person, depending on appetite
  For Gyuniku (Beef) Donburi:
• At least 500grams thinly sliced beef (use less for a light lunch)
• 500 grams onions
• 220 ml (1 cup) dashi
• 220 ml (1 cup) mirin
• 220 ml (1 cup) shoyu
• 220 ml (1 cup) sake
• 5ml (1 teaspoon) caster sugar or more according to your own taste
  OR
• 1 bottle ready made sukiyaki sauce