Back to 4 servings rice 2 cups Japanese short-grain rice, rinsed until the water runs clear beef and sauce 1 lb well-marbled beef, thinly sliced; ribeye, chuck, or hot-pot style slices 1 large yellow onion, cut pole to pole into 1/4-inch slices 1 tsp vegetable oil, canola or other neutral oil 2 tbsp Japanese drinking sake 0.25 cup mirin, hon-mirin preferred; aji-mirin works 0.75 cup dashi, or Hondashi granules dissolved in hot water 0.25 cup Japanese soy sauce, regular, not low-sodium 1.5 tbsp granulated sugar 1 tsp fresh ginger, grated toppings 4 eggs, one per bowl; pasteurized in-shell if serving raw beni shoga, red pickled ginger scallions, thinly sliced shichimi togarashi, optional sesame seeds, toasted
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1 Step 1: Wash the rice in several changes of cold water until it runs clear. Cook it with 1.1 parts water to 1 part rice, then hold it warm until the bowls are assembled.2 Step 2: Dashi: steep 1/4 cup katsuobushi in the stock and strain, or dissolve Hondashi in hot water as a shortcut.3 Step 3: Cook the sliced onion in the oil in a wide pan over medium heat, stirring every couple of minutes, for 12 to 18 minutes until deep, even golden brown.4 Step 4: Add the sake and mirin and simmer 2 to 3 minutes until the alcohol smell fades and the liquid is about halved.5 Step 5: Pour in the dashi and soy sauce, then add the sugar and grated ginger. Stir until the sugar has fully dissolved and bring the liquid up to a gentle simmer.6 Step 6: Add the beef in a single layer, separating the slices, and simmer 1 to 2 minutes, skimming foam, until the pink is gone.7 Step 7: Simmer uncovered, without stirring, basting the beef and onions with the sauce every minute, for 4 to 6 minutes until the sauce coats the beef and onions. Taste and adjust before serving.8 Step 8: Spoon hot rice into bowls and top with the beef, onions and sauce. Add an egg to each bowl and finish with beni shoga, scallions, shichimi togarashi and sesame seeds.getsaucepan.com/r/5fc8bbcf-fa2a-554e-957a-e87bf9e14d66
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