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Deliciously tender beef on a rice base.
This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.
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Ingredients

  • 1 large white onion
  • 1 teaspoon vegetable oil
  • ½ cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • ½ pound beef ribeye steak, thinly sliced
  • 1 tablespoon sesame seeds, or to taste (Optional)
  • 2 green onions, thinly sliced, or to taste (Optional)
  • 2 teaspoons pickled ginger (beni shoga), or to taste (Optional)
  • 1 sheet dried seaweed, cut into strips, or to taste (Optional)

Directions

  • Step 1:
    Halve the onion and discard the central-most part. Cut halves into thin slices.
  • Step 2:
    Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
  • Step 3:
    Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

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