Bulgogi beef simmered with dashi and onions for a Japanese comfort food profile.
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In a small bowl, whisk together the soy sauce, mirin, sugar, sesame oil, grated ginger, and minced garlic to create the marinade.
Place the thinly sliced beef in a shallow dish and pour half of the marinade over it, tossing to coat; let it sit for 20 minutes.
In a large skillet or deep pan, combine the dashi stock with the remaining marinade and bring to a gentle simmer over medium heat.
Add the sliced yellow onions to the simmering liquid and cook for 3-4 minutes until they begin to soften and turn translucent.
Spread the marinated beef slices evenly over the onions in the pan, ensuring they are mostly submerged in the liquid.
Simmer the mixture for 5-7 minutes, occasionally skimming off any foam that rises to the surface, until the beef is fully cooked and tender.
Taste the sauce and adjust with a pinch of sugar or soy sauce if needed, then remove from heat.
Serve the beef and onions over bowls of hot rice, drizzling with the remaining simmering liquid and garnishing with green onions and sesame seeds.
