J. Kenji López-Alt
2 Servings

Ingredients
1 small onion, slivered (about 4 ounces; 120g)
1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)
1/4 cup (60ml) dry sake
2 tablespoons (30ml) soy sauce
1 tablespoon (12g) sugar, plus more to taste
1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)
1 teaspoon (5ml) grated fresh ginger
Salt

To Serve
2 cups cooked white rice
2 poached eggs (optional)
Sliced scallions
Beni-shoga (pickled ginger)
Togarashi

Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.

Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.

Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.