Thinly sliced ribeye simmered in a traditional dashi and soy sauce broth with sweet onions.
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In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sake, and sugar.
Bring the liquid to a simmer over medium heat, stirring until the sugar is completely dissolved.
Add the sliced onions to the skillet and cook for 3 to 5 minutes until they begin to soften and turn translucent.
Spread the thinly sliced beef over the onions in an even layer to ensure uniform cooking.
Simmer the beef for 2 to 3 minutes, using chopsticks or a spoon to separate the slices, until just cooked through.
Skim off any foam or fat that rises to the surface of the broth for a cleaner flavor.
Divide the steamed rice into deep bowls and ladle a generous portion of beef, onions, and broth over each.
Garnish with pickled ginger and chopped green onions before serving immediately.
