Thinly sliced beef simmered with tender onions, savory-sweet sauce, and egg, served over a warm bowl of freshly steamed rice. For this recipe, I recommend using rib eye. The paper-thin slices are essential for achieving authentic gyudon (too thick, and your beef will be chewy), and you can often find packages of this cut at Japanese supermarkets.

Ingredients:

1 pack of very thinly sliced beef, cut in half
2 small sweet onions, thinly sliced

3/4 cups water
1/4 cup Dashi concentrate or 1 packet Dashi powder
1/4 cup Mirin
2 tablespoons soy sauce
2 tablespoons brown sugar

Instructions:

1) Mix all the sauce and sugar together and pour into the square pan.
2) Mix in the sliced onions.
3) Cover with foil.
4) Put inside Brava and press Green Button.
5) You will add the beef in about 8 mins. Spread the beef evenly in the square pan. Cover and return into the Brava. Press the Green Button.
6) In about 8 mins stir and mix the beef.
7) Return to Brava uncover for another 3 mins.
8) Using Egg Tray to make poached eggs.

To make the poached egg use the Brava's preset and instructions. Slide the adjustment level less 5 - 7% depending how runny you like the egg yolk.