Gyudon (simmered beef and onion rice bowl)

Make a broth of powdered dashi, sake, soy sauce, sugar and water; bring to a simmer. The same broth first simmers the kabocha (part 2).

Pour off broth, saving just enough for the beef and onions.

Add the onions and a touch more sake; simmer until the onions are soft.

Add the sliced beef and let it break up; simmer down until wet but not soupy, so the rice is not saturated, and just until the beef is cooked through.

Taste for seasoning.

Spoon the beef and onions over rice in a bowl; top with nira and pickled ginger.