An upscale take featuring a drizzle of white truffle oil and thinly sliced scallions.
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In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sake, and sugar over medium heat.
Bring the liquid to a gentle simmer, stirring until the sugar is completely dissolved.
Add the sliced onions to the simmering liquid and cook for 5-7 minutes until they become soft and translucent.
Spread the thinly sliced beef into the pan, ensuring the pieces are separated to prevent clumping.
Simmer the beef for 3-4 minutes, skimming off any foam or fat that rises to the surface for a cleaner flavor.
Divide the steamed rice into deep bowls and ladle a generous portion of beef and onions with some broth over the top.
Drizzle exactly half a teaspoon of white truffle oil over each bowl to preserve its delicate aroma.
Garnish with a heavy handful of sliced scallions, pickled ginger, and an egg yolk if desired.
