Steps
- Thinly slice ½ yellow onion and 1 scallion. Cut 225g of very thinly sliced beef into bite-sized strips.
- In a cold skillet, stir ½ cup of dashi, 2 tablespoons of sake, 2 tablespoons of mirin, 3 tablespoons of soy sauce, and 1 tablespoon of sugar until dissolved.
- Spread the onion in the broth. Separate the beef slices and spread them over the onion. Cover and place over medium heat.
- Once simmering, reduce the heat and cook covered for 3-4 minutes, until the beef is cooked through and the onion is tender. Skim off any foam.
- Scatter over the scallion, cover, and cook for 1 minute. Serve over 500g of hot cooked Japanese short-grain rice, spooning over some of the broth.