check you should check at http://cookpad.com/recipe/655561
it better than this page.
The important points is three.
１ use Deli-sliced boned rib from U.S
２ use white wine
３ use DASHIDA from Korea
Deli-sliced boned rib 500g
A whole onion (250-300g)
white wine 50cc
soy sauce 30ml
dehydrated sea tang (Japanese KONBU) about 5cm
how to cook?
1 cut onion into round slices with 1.5cm width/interval
2 boil the white wine with simmer saucepan for to remove alcohol.
3 put the water into the saucepan
4 put sugar and KONBU
5 put onion and KONBU
6 cap the saucepan and heat the sauce with max high flame when it is boiled change heating power medium flame or more low. keep boil it for 10min.(total time include before boiled time)
7 filter to separate boiled water and onion and discard KONBU
8 press onion with ladle and separate them tightly.
9 boil the sauce again, put soy sauce,
11 put beef
12 boil them for 10min from when disappeared red color of beef.
13 cup with the onion onto the beef and cool them down to be soaked taste into the beef.
14 When they are cooled, boil them again and take GYUDON with net ladle, put then onto the rice with any amount you like.
Japanese version is here
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