Extra aromatic version featuring freshly grated ginger and a splash of sake for depth.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, whisk together the soy sauce, sake, mirin, sugar, and dashi until the sugar is dissolved.
Place a large skillet or pot over medium heat and add the sliced onions and half of the grated ginger.
Pour the liquid mixture over the onions and bring to a gentle simmer for about 5 minutes until the onions soften.
Add the beef slices to the simmering liquid, spreading them out to ensure they cook evenly and don't clump.
Skim off any foam or fat that rises to the surface to keep the sauce clear and aromatic.
Stir in the remaining half of the grated ginger just before the beef is fully cooked to preserve the sharp ginger bite.
Simmer for another 2 minutes until the sauce reduces slightly and the beef is tender.
Serve the beef and onions over bowls of hot rice, drizzling with extra sauce and garnishing with green onions.
