JP
Japan
Asia
JP
Thin slices of beef and sweet onion simmered in a savory soy broth and spooned over hot Japanese rice.
15 min
20 min
4 servings
Easy
35 min
1 lb (450 g) thinly sliced beef ribeye or chuck; 1 large yellow onion; 1 cup (240 ml) dashi; 1/4 cup (60 ml) soy sauce; 1/4 cup (60 ml) mirin; 2 tbsp sake; 1 tbsp sugar; 4 cups cooked Japanese rice; 2 scallions; 2 tbsp pickled red ginger, optional
1. Combine dashi, soy sauce, mirin, sake, and sugar in a wide skillet. 2. Bring to a gentle simmer. 3. Add sliced onion and cook for 6 to 8 minutes. 4. Add beef and separate the slices. 5. Simmer for 4 to 6 minutes until just cooked. 6. Skim excess foam if needed. 7. Divide rice among bowls. 8. Spoon beef, onions, and broth over the rice. 9. Finish with scallions and pickled ginger.
SCHNAX TIP
Very thin beef stays tender and cooks quickly. Avoid boiling it hard.