The beef must be very thinly sliced — sukiyaki-cut or shabu-shabu cut. Regular sliced beef produces a completely different, tougher result.
What You Need
- 300g beef (sukiyaki-cut, very thin), or ribeye thinly sliced
- 1 large onion, thinly sliced
- 2 bowls hot cooked rice
Sauce:
- 200ml dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
Toppings: pickled red ginger (beni shoga), 1 onsen tamago (optional), sliced scallion
How to Make It
Simmer onion: Combine all sauce ingredients in a pan. Bring to a simmer. Add onion. Cook 5-7 minutes until the onion is completely soft and translucent.
Add beef: Separate beef slices and add to the simmering broth. Cook 1-2 minutes only — the beef should be just cooked through, not braised. Thin beef overcooks fast.
Serve: Ladle beef and onion over rice with a spoonful of broth. Top with beni shoga, scallion, and egg.
From our Tokyo Meets Tuscany collection.