Ingredients:

  • 1 pound (454g) thinly sliced beef (Ribeye or Chuck)
  • 1 large yellow onion, thinly sliced
  • ½ cup (120ml) soy sauce
  • ¼ cup (60ml) mirin
  • ¼ cup (60ml) sake or beef broth
  • 2 tablespoons (25g) granulated sugar
  • 2 cups (475ml) dashi stock or beef broth
  • 1 teaspoon (5g) grated fresh ginger
  • 4 cups cooked white rice
  • 2 tablespoons chopped green onions, for garnish (optional)
  • 2 tablespoons pickled red ginger (beni shoga), for garnish (optional)

Instructions:

  1. Prepare rice according to package directions using a rice cooker or pot. Keep warm.
  2. In a medium saucepan, whisk together soy sauce, mirin, sake (or broth), sugar, dashi (or broth), and grated ginger.
  3. Bring the broth mixture to a gentle simmer over medium heat. Add the thinly sliced onions and cook until softened and translucent, about 5-7 minutes.
  4. Add the thinly sliced beef to the simmering broth. Gently separate the beef strips with chopsticks or a fork to ensure even cooking.
  5. Simmer the beef and onions for 10-15 minutes, or until the beef is cooked through and tender. The broth will reduce slightly.
  6. Taste the broth and adjust the seasoning as needed. Add a little more soy sauce for saltiness, sugar for sweetness, or ginger for warmth.
  7. Divide the cooked rice evenly among four bowls. Spoon the beef and onion mixture generously over the rice.
  8. Garnish with chopped green onions and/or pickled red ginger, if desired. Serve hot.