Based gudona - Fig. Everyone has their own recipe, because I write in the recipe that needs the rice is ready. For those who cook Japanese dish for the first time (and, perhaps, you just wondering?), I cook rice like this: 250g of rice is washed. After pour cold water and leave to stand for 20 minutes. Then drain the water and pour 500ml of water (i.e. in the ratio 1:2). Cook 10 minutes after boiling. Then add 2 tbsp of rice vinegar, mix and infuse for 10 minutes.

Meat cut into small strips. The smaller the pieces, the easier it will be to eat it (especially if you eat with chopsticks =)) Actually you can take any meat. I used pork.

In boiling salted water do NOT throw the meat and cook for exactly 10 minutes. Take out the meat, and the water is not poured, it is useful to us.

In a hot pan pour the soy sauce, dissolve the sugar in it. Then we put there the chopped half rings onion. Fry until soft. I recommend onions sliced as thin as possible.

To the onions, pour the water in which the meat is cooked. Water should be two times more than we did soy sauce. Put in pan with meat, stir.

Simmer the meat with onions until fully boiling water (about 10 minutes). At the same time, we prepare the eggs. You need to fill them with boiling water and leave for 20 minutes. Cooking them is NOT necessary.

Spread the rice in a deep plate, top with meat.

Because the eggs we cooked, they remain liquid. For ease of pouring in gyūdon is better to make a hole as shown in photo =)

Pour the egg into the dish so that turned out nicely =) I recommend Before use to mix things up. Bon appetit! =)