Ingredients
Method
- Wash the rice, and set to cook
- Peel the onion, cut in half, then thinly slice
- Add the dashi, sake, soy sauce and mirin in a medium sized pan and bring to a simmer
- Once the broth is simmering, add the onions and cook until nice and tender
- Cut the beef into smaller pieces (if needed), then add to pan with ginger
- Cook the meat through, pulling apart the slices of beef if necessary until liquid has reduced down
- Serve the meat and onion mixture over rice
- Top with eggs, green onion and togarashi if desired
Notes
*I’ve served this dish with everything from a simple fried egg, to poached egg to mixing the egg in and all three options are delicious. If you want to cook the eggs in with the beef, scramble 2 eggs in a bowl. When the beef is nearly cooked through, add the eggs into pan then allow to cook 2-3 min in the pan before serving.