Beef simmered with star anise and five-spice powder for a fragrant, savory profile.
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In a large skillet or shallow pot, combine the dashi, soy sauce, mirin, Shaoxing wine, brown sugar, grated ginger, and five-spice powder.
Add the whole star anise to the liquid and bring the mixture to a gentle boil over medium heat.
Add the sliced onions to the pot and simmer for 4-5 minutes until they begin to soften and turn translucent.
Gently spread the thinly sliced beef over the onions, ensuring the pieces are separated so they don't clump together.
Simmer the beef for 3-4 minutes, skimming off any foam or excess fat that rises to the surface with a spoon.
Once the beef is just cooked through and the sauce has reduced slightly, remove the whole star anise pods.
Taste the broth and adjust with a splash more soy sauce if a saltier profile is desired.
Divide the steamed rice into bowls and top generously with the beef, onions, and a few spoonfuls of the fragrant simmering liquid.
