Problem: Article: Use a sharp knife to shave the beef into very thin slices. Cut the onion and shiitake mushrooms into moderately thin slices, as well. To save yourself time and effort, ask the butcher to slice the beef very thinly before packaging it. If the butcher does not slice the beef, freeze it for 1 hour before slicing it yourself. Partially frozen meat is easier to cut than fully thawed meat. The slices of beef should be just a little thicker than cold cut lunchmeat is. This thinness is key. Beef that is too thick will not cook quickly enough. The slices of onion and mushroom should both be approximately 1/3 inch (1 cm) thick. Place the butter in a medium saucepan and set it on the stove. Heat over medium for a few minutes, just until the butter is completely melted. Add the sliced onions and sliced shiitake mushrooms to the melted butter. Cook, stirring frequently, for 4 to 5 minutes. The onion should become translucent and the shiitake mushrooms should feel notably tender. Add both alcohols to the saucepan. Cook for another 2 minutes. During this time, most of the actual alcohol should burn away, leaving only the flavor behind. Add the water, Dashi powder, soy sauce, sugar, grated ginger, and minced garlic to the contents of the saucepan. Stir to combine. Allow the contents of the pan to reach a steady simmer before continuing. Place the thin slices of raw beef in the saucepan. Reduce the heat to low and cook gently for 3 to 5 minutes. Use cooking chopsticks or tongs to carefully separate the beef slices as they cook. Doing so can help prevent the beef from sticking together. This may seem like an abnormally short cooking time, but if the beef has been sliced to an adequately thin size, it should be plenty. Do not overcook the beef since it can easily become dry. Fill two serving bowls with freshly steamed white rice. Divide the gyudon evenly and spread it over the rice in both bowls. For an even more authentic experience, prepare Asian-style sticky rice or sushi rice instead of relying on instant rice. Top each serving of gyudon with an organic raw egg. Crack the egg directly over the beef, allowing the yolk to remain intact in the center of the bowl when you serve the dish. Please exercise caution when consuming raw eggs. Organic eggs from a clean, reliable source might be safe to eat, but the USDA discourages the consumption of raw eggs altogether due to the risk of salmonella. If you feel squeamish about consuming raw eggs, you may skip this step. If you do opt to include the raw egg, mix it into the beef and rice as you eat the gyudon. Doing so can give the taste of the dish a rich, creamy undertone. Gyudon is frequently topped with a bit of shichimi togarashi and beni shoga. Pair it with sides like miso soup and steamed vegetables. A combination of broccoli, cauliflower, and sliced carrots will pair especially well with this dish, but you can serve it with any vegetables you prefer. Consider steaming the vegetables for a few minutes, allowing them to become tender-crisp without turning into mush.
Summary: Slice the beef and vegetables. Melt the butter. Saute the onion and shiitake mushrooms. Mix in the sake and mirin. Stir in the water and remaining seasonings. Add the beef and simmer gently. Serve over rice. Top with the egg. Add any other desired accompaniments.

INPUT ARTICLE: Article: the wood until it is very smooth. Sand the entire surface with a hand sander or an electric sander to get rid of rough areas and imperfections. If your wood is pretty rough to start with, begin sanding with a rough sandpaper with a grit of 100 or 120. Progress from rougher grit to finer grit sandpapers, which allows you to reduce major irregularities before achieving a fine finish. To get a very smooth surface you should end with 400 grit sandpaper. Even if your wood already feels pretty smooth, take the time to run 400-grit sandpaper over it before sealing it. This will ensure that the surface is completely smooth once the sealant is applied. Sand with the grain, which means that you need to follow the lines of the wood grain straight back and forth. This will help you avoid leaving behind swirly marks on the surface. Wipe the entire surface several times. This will help you avoid getting wood particles stuck in your sealant, which will create an imperfect surface. A tac cloth is a special sticky cloth that is specially made to remove the dust from the surface of wood after sanding. Tac cloth will remove even fine particles that resist removal from a cloth. Avoid using water on unsealed wood, because it can alter the wood's grain and create roughness. the wood to change the color or to highlight the grain, if desired. Apply the stain before you apply your sealant so that it is able to soak into the surface. There are a variety of colors and types of stains available but most are applied with rags. First you will wipe your stain on the wood and then let it set for a specific amount of time, which is stated on the stain packaging. Then you will wipe off the excess with a clean, dry rag. The container of your stain will tell you how long you need to wait after applying stain to apply a sealer. Wood stains are available at all hardware and home improvement stores. These products allow you to apply colorant and create a water-resistant surface at the same time. They are a quick-finish option if you have a large surface and not a lot of time to seal it. For example, many people use this type of combo product with sealing a deck, due to the large surface area that needs to be treated. They are available at all hardware and home improvement stores. These products can typically be applied with a brush or a roller.

SUMMARY: Sand Remove any sawdust from the surface with a dry rag or a tac cloth. Stain Use a stain and sealant combo to complete your project quickly.

In one sentence, describe what the following article is about: Spread the cooking oil across the whole surface of the skillet by tipping and rotating it. Keep the skillet over the heat until the oil starts to ripple. Non-stick pans will make your sear less crispy. Opt for a cast iron skillet. Make sure the meat isn't dripping with marinade before you put it on the pan. Before the oil starts to smoke, lay the meat down in the center of the pan, or spread out smaller pieces of meat evenly so the meat isn't crowded. Don't move the meat around the pan once you've dropped it in. Use tongs or spatula to try and lift the meat off of the pan to check on the sear's color. If the meat sticks to the pan, wait to flip it. Once you see a dark sear or the breading is golden brown, flip your meat over. The size and type of meat will affect the time it takes for it to cook. A 6oz (170g) chicken breast will take approximately 5 minutes for each side to cook through. A beef steak or pork tenderloin that's 1in (2.5cm) thick will take 3-4 minutes on each side. If your meat isn't at the right temperature and you're afraid of the pan burning it, remove the meat from the skillet and place it on a baking pan. Put it into your oven on the broil setting for 2-3 minutes before checking the temperature again.
Summary:
Heat an oiled skillet on the stove over medium-high heat. Place the meat on the pan once it's piping hot. Flip the meat once it has a dark-colored sear on the bottom. Cook the meat thoroughly.