About this recipe

Ingredients

• 🥩 Thinly sliced beef (ribeye or chuck): 500 g (1.1 lb)
• 🧅 Onion, thinly sliced: 1 large (180 g / 6.3 oz)
• 💧 Dashi stock: 300 ml (1¼ cups / 10 fl oz)
• 🧂 Soy sauce: 60 ml (¼ cup / 2 fl oz) glutensoy
• 🍯 Mirin: 60 ml (¼ cup / 2 fl oz)
• 🍶 Sake (optional): 30 ml (2 tbsp / 1 fl oz)
• 🍬 Sugar: 12 g (1 tbsp / 0.4 oz)
• 🍚 Steamed white rice, hot: 600 g (about 4 cups cooked)
• 🌿 Toppings: sliced green onions, beni shoga (pickled ginger), toasted sesame (optional) sesame

Preparation

• 1 In a wide pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer.
• 2 Add sliced onion; cook 4–5 min until soft and sweet.
• 3 Spread beef in an even layer; simmer 2–3 min just until tender (do not overcook).
• 4 Skim foam, taste, and adjust with a touch more soy or sugar if needed.
• 5 Spoon hot rice into bowls.
• 6 Ladle beef, onions, and a little broth over rice. Top with green onions and beni shoga.

Timing details

Nutrition

Estimated values per serving.

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