Thinly sliced strips of beef and onion cooked in a flavorful broth of dashi, soy sauce, mirin, and sake and served over rice make for the perfect weeknight dinner bowl.
Ingredients
1 1 to 1 1/4-pound boneless chuck or ribeye steak
1 cup water
1/3 cup sake
1/4 cup mirin
1/4 cup soy sauce or tamari, plus more as needed
1 tablespoon granulated sugar
1 teaspoon
1 teaspoon finely grated peeled ginger
1 medium yellow onion, halved and thinly sliced pole-to-pole, divided
2 medium scallions, thinly sliced (1/4 cup)
Cooked white rice
Beni-shōga (pickled red ginger) (optional)
Soft-boiled egg or raw egg yolk (optional, 1 per serving)
Instructions
Trim off any large pockets of fat from 1 boneless chuck or ribeye steak. Freeze until semi-solid, 1 to 2 hours.
When ready to cook, stir 1 cup water, 1/3 cup sake, 1/4 cup mirin, 1/4 cup soy sauce, 1 tablespoon granulated sugar, 1 teaspoon hondashi, and 1 teaspoon finely grated peeled ginger together in a medium 10-inch skillet (the sugar does not have to dissolve). Arrange 1/2 of the thinly sliced medium yellow onion on top in a single layer. Cover and cook over medium-high heat until steam starts to escape from under the lid, 3 to 5 minutes.
Uncover, reduce the heat to medium, and continue simmering until the onions are slightly translucent and take on color from the sauce, 5 to 6 minutes. Meanwhile, cut the steak on a slight diagonal across the grain as thinly as possible (about 1/8-inch thick).
Add the remaining 1/2 thinly sliced medium yellow onion to the skillet in an even layer. Top with the beef, one slice at a time, in an even layer so the slices aren’t clumped together. Cover and simmer for 1 to 2 minutes. Uncover and continue simmering, moving the beef around as needed so that it cooks evenly, until the beef is cooked through and no longer pink, 3 to 5 minutes. Taste and season with more soy sauce as needed.
Spoon the sauce and beef over 4 bowls of cooked white rice. Top with 2 thinly sliced medium scallions, beni-shoga, and a soft-boiled egg if desired.
