Ingredients:

  • 8 oz (225g) thinly sliced beef (such as ribeye, sirloin, or shaved beef)
  • 1 small onion, thinly sliced (approx. ½ cup)
  • ½ cup (120ml) water
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons mirin
  • 1 tablespoon sake (optional, can substitute with water)
  • 1 tablespoon sugar
  • 1 teaspoon grated fresh ginger
  • 2 cups cooked Japanese short-grain rice
  • 2 large eggs (optional)
  • Pickled ginger (beni shoga) (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. If using larger slices, cut the beef into bite-sized pieces.
  2. In a bowl, whisk together water, soy sauce, mirin, sake (or extra water), sugar, and ginger.
  3. In the skillet, sauté the sliced onion over medium heat until softened, about 3-5 minutes.
  4. Add the beef to the skillet and pour the sauce over it and the onions.
  5. Bring the sauce to a simmer and cook until the beef is cooked through and the sauce has slightly thickened, about 5-7 minutes. Avoid overcooking the beef.
  6. (Optional) Poach the eggs: While the beef is simmering, poach or soft-boil the eggs to your liking.
  7. Place a portion of cooked rice in a bowl. Top with the beef and sauce.
  8. Garnish with pickled ginger and chopped green onions, if desired. Top with a poached or soft-boiled egg.