Ingredients
- 1 tablespoon vegetable or olive oil
- 1 large onion thinly sliced
- 1 pound beef chuck or rib eye very thinly sliced
- 1 1/2 teaspoons sugar
- 2 tablespoons mirin
- 1 1/2 tablespoons soy sauce
- 1 cup dashi or beef stock
- 4 large eggs
- 4 cups cooked short-grain rice
- Scallions chopped (for garnish)
- Beni-shoga shredded pickled ginger, for serving
- Toasted sesame seeds for garnish (optional)
Instructions
- Heat oil in a large skillet over medium-high heat and sauté onions until soft and translucent.
- Add the beef and sugar to the skillet, cooking until beef is browned. Stir in mirin and soy sauce.
- Pour in dashi stock, bring to a simmer, and cook until the liquid is slightly reduced, about 7-10 minutes.
- In a separate pan, fry eggs sunny-side up until the whites are set but yolks remain runny.
- Divide cooked rice among bowls, top with beef mixture, place an egg on each, and garnish with scallions, beni-shoga, and sesame seeds.
