Japanese-Style Bulgogi (Gyu-Don Fusion)

Ingredients

• 1 pound Thinly sliced ribeye or sirloin
• 1 large Yellow onion, thinly sliced
• 0.75 cup Dashi stock
• 4 tablespoons Soy sauce
• 3 tablespoons Mirin
• 2 tablespoons Sugar
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Grated ginger
• 2 cloves Minced garlic
• 2 stalks Green onions, chopped
• 1 teaspoon Toasted sesame seeds(optional)
• 3 cups Steamed short-grain rice

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, mirin, sugar, sesame oil, grated ginger, and minced garlic to create the marinade.

2. 2

   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.

3. 3

   In a large skillet or deep pan, combine the dashi stock with the remaining marinade and bring to a gentle simmer over medium heat.

4. 4

   Add the sliced yellow onions to the simmering liquid and cook for 3-4 minutes until they begin to soften and turn translucent.

5. 5

   Spread the marinated beef slices evenly over the onions in the pan, ensuring they are mostly submerged in the liquid.

6. 6

   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.

7. 7

   Taste the sauce and adjust with a pinch of sugar or soy sauce if needed, then remove from heat.

8. 8

   Serve the beef and onions over bowls of hot rice, drizzling with the remaining simmering liquid and garnishing with green onions and sesame seeds.