Pickled ginger (Benishoga)Optional, for garnish~2 tbspest.
Steps
1
Thinly slice 2 medium onions, and thinly slice 3 green onions, separating the white and green parts.
2
Prepare the sauce by mixing together water, soy sauce, mirin, sugar, chicken bouillon powder, and hondashi in a container.
3
Heat oil in a large pot or pan over medium-high heat. Add the ground beef, spread evenly, and sear for 1-2 minutes until the bottom is golden brown.
4
Flip and stir the beef, then continue cooking for about 3 minutes or until most of the liquid has evaporated and the beef fat is rendered out. If there is excess fat, blot some away with paper towels.
5
Add the white parts of the green onions and the sliced onions, then sauté for about 5 minutes until the onions are softened and translucent.
6
Pour in the sauce and stir well, scraping the bottom of the pot to deglaze. Once it comes to a boil, reduce heat to medium-low, cover, and simmer for about 5 minutes.
7
Place rice in a serving bowl and top generously with the beef and onion mixture, being careful not to add too much sauce.
8
Top with a fried or soft-boiled egg, add 1-2 tablespoons of the broth, and garnish with pickled ginger and the green parts of the green onions.
PrimedTableBETA
