Poached beef & noodles (Gyudon)

This low-fat Japanese classic is quick to put together, with tender rump steak and glass vermicelli noodles made from mung beans

100ml Japanese or other soy sauce
100ml mirin
100ml saké
200ml vegetable or dashi stock
2 tbsp caster sugar
2 medium onions, cut into half moons
400g beef rump steak, fat removed, thinly sliced
100g glass vermicelli noodles
steamed Japanese rice
pickled ginger
3 spring onions, chopped
shichimi togarashi chilli powder (optional, available from Asian supermarkets or online)

In a saucepan, bring the soy, mirin, sake, vegetable stock and sugar to the boil. Let simmer for a few mins, then add the onions. Cook for 10 mins until brown. Add the steak and simmer for 5 mins on a medium heat.
Rinse the noodles and drain. Add to the meat and broth, and cook for 5 mins. Serve with rice, pickled ginger, spring onions and a little chili powder, if you like.