Sliced beefCut into pieces about 3 inches wide½ lb
Dashi (prepared)½ cup
Sake2 tbsp
Mirin2 tbsp
Soy sauce3 tbsp
Sugar1 tbsp
Steamed rice~2 cupsest.
Pickled red gingerFor garnish
~2 tbspest.
Steps
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1
In a saucepan, add 2 cups of water and 1 dashi packet. Bring to a boil over medium heat, then reduce to medium-low and shake the packet a few times to release more flavor. Simmer for 2-3 minutes, then discard the packet. Reserve half a cup of the dashi for this recipe (use the rest for miso soup).
2
Halve and thinly slice the onion, cut the green onion diagonally into thin slices, and cut the sliced beef into pieces about 3 inches wide.
3
In a large frying pan (not yet heated), add the reserved half cup of dashi, 2 tbsp sake, 2 tbsp mirin, 3 tbsp soy sauce, and 1 tbsp sugar.
4
Spread the onion slices evenly across the pan, separating the layers, then place the sliced beef on top of the onions and cover with a lid.
5
Turn the heat to medium and start cooking. Once it boils, skim off the scum and fat with a fine mesh skimmer to improve the flavor, then reduce to a simmer and continue cooking covered for 3-4 minutes.
6
While the beef is cooking, scoop steamed rice into large donburi bowls.
7
Once cooked, sprinkle the green onions on top, then spoon the beef and onion mixture over the rice. Garnish with pickled red ginger and enjoy.
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