Ingredients:

  • 2 cups (400g) Japanese Short Grain Rice
  • 2½ cups (600ml) Cold Water
  • 2 lb (550g) Flank Steak or Sirloin Tip, trimmed
  • 1 large (200g) Yellow Onion, sliced thinly
  • 1 Tbsp (15ml) Neutral Oil (rapeseed or canola)
  • 2 tsp (10g) Fresh Ginger, finely grated
  • 1 clove Garlic, minced
  • ½ cup (120ml) Soy Sauce (low sodium preferred)
  • ½ cup (120ml) Mirin (Japanese sweet rice wine)
  • ¼ cup (60ml) Sake (Dry cooking sake)
  • 2 Tbsp (30g) Light Brown Sugar or Granulated Sugar
  • 1 cup (240ml) Water or Unsalted Beef Stock
  • 2 large Scallions (Spring Onions), thinly sliced
  • Toasted Sesame Seeds
  • Japanese Chili Flakes (Togarashi), to taste
  • 4 large Free-Range Eggs (optional)

Instructions:

  1. Rinse the short-grain rice thoroughly under cold running water until the water runs clear. Combine rice and 2½ cups water in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let stand, covered, for 10 minutes.
  2. Pat the beef dry. For easier slicing, place the beef in the freezer for 15 minutes to firm it up. Using a sharp knife, slice the beef very thinly (about 1/8 inch / 3mm thick) against the grain.
  3. Whisk together all ingredients for the Sauce (Soy Sauce, Mirin, Sake, Sugar, Water/Stock) in a small bowl. Set aside.
  4. Heat the oil in the large skillet over medium-high heat. Add the sliced onion and sauté gently for 3–5 minutes until softened and translucent. Add the grated ginger and minced garlic and cook for 30 seconds until fragrant.
  5. Pour the prepared sauce mixture over the onions. Bring the liquid to a simmer, then reduce the heat slightly. Simmer for 5 minutes to allow the flavours to marry and the sauce to reduce slightly and become glossy.
  6. Add the thinly sliced beef to the simmering sauce mixture. Stir gently and separate the slices. Cook for only 2–3 minutes, until the beef is just cooked through and still tender (aim for medium-rare to medium). Remove the pan from the heat immediately.
  7. Taste the sauce and adjust sweetness or saltiness if needed (add a pinch of sugar or a splash more soy).
  8. Fluff the rested rice with a fork. Divide the hot rice among four deep bowls. Top each bowl generously with the beef slices and plenty of the delicious, glossy sauce and onions.
  9. Finish with a sprinkle of sliced scallions, toasted sesame seeds, and Japanese Chili Flakes (Togarashi) for garnish. Serve immediately.