Top with fried garlic for a punch of extra flavors!
1 1/2 cup dashi stock, (2 tablespoons dashi powder dissolved in 1 1/2 cups hot water)
1 medium onion, sliced thinly
4 tablespoons japanese soy sauce
3 tablespoons sugar
2 tablespoons sake (japanese rice wine)
1 teaspoon ginger, grated
350 grams beef, (use sirloin cut), sliced into 2-inch pieces
salt, to taste
black pepper, to taste
2 tablespoons butter
4 cups rice, steamed
4 pieces egg, poached
Boil dashi stock in a pot and add onion; cook for 3 to 4 minutes. Add soy sauce, sugar, and sake;cook for another 3 to 4 minutes. Add grated ginger. Let sauce simmer and reduce for 10 minutes. Set aside.
Season beef with salt and pepper. Melt butter in a frying pan. Add beef; cook for 5 minutes.
Place 1 cup each steamed rice in 4 bowls. Divide beef among the bowls. Pour dashi sauce over beef and top with poached egg. Serve immediately.
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