Hi, I am Francis, the host of this show “Cooking with Dog.” Today, we’re making healthy, low-fat Gyudon. Let’s prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4″) wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces. Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs. Cover and let the eggs cook for 20 minutes. Remove the eggs and let them cool in icy water. Let’s crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk. Let’s parboil the beef. Bring water just to a boil, turn off the burner and parboil the beef. This will enhance the taste and remove odor along with excess fat. When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor. Let’s make Gyudon. Add sake, hon-mirin (true-mirin), soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat. When it starts to sizzle, add the beef. Toss to coat evenly. Before the liquid evaporates too much, turn off the burner and remove the beef. Reheat the skillet and add the water, granulated dashi (stock powder), grated ginger and onion to the mixture. Stir lightly and cover. When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid. Mix in the beef. When the beef is warmed up, put steamed rice in a bowl. Spoon the beef and onion along with the juices on top of the rice. Sprinkle on the scallions. Garnish the Gyudon with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper. The trick to making delicious Gyudon is getting the beef as thin as possible and finding the right balance of sweetness and saltiness. Mmm… Gyudon is delicious! You may not be able to find sliced beef. To make your own, simply slice a block of partially frozen beef. Good luck in the kitchen!