A modern variation using high-quality butter and toasted garlic chips for an indulgent flavor.
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In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and dashi stock until the sugar is dissolved.
Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced garlic chips and fry until golden brown and crispy, then remove and set aside.
Increase the heat to medium and add the sliced onions to the remaining butter. Sauté for 3-4 minutes until they become translucent and soft.
Pour the prepared sauce mixture into the skillet with the onions and bring to a gentle simmer.
Add the thinly sliced beef to the simmering liquid, spreading the pieces out so they cook evenly. Simmer for 3-5 minutes until the beef is just cooked through.
Stir in the remaining 2 tablespoons of butter at the very end to create a glossy, rich sauce emulsion.
Divide the steamed rice into deep bowls and top generously with the beef and onion mixture, ensuring plenty of sauce is drizzled over the rice.
Garnish with the reserved crispy garlic chips, chopped green onions, and pickled ginger before serving.
