Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef & Sauce
Rice & Garnish
Optional Finish
Method
Rice & Prep
Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and combine rice with 2.2 cups water in a rice cooker and cook according to cooker instructions. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest 10 minutes covered.
While rice cooks, thinly slice the onion into half-moons (about 1/8–1/4 inch thick). If not pre-sliced, freeze the beef for 20–30 minutes to firm slightly, then slice across the grain as thinly as possible (about 1/16–1/8 inch).
Make Sauce & Cook Beef
Prepare sauce
In a small bowl or measuring cup, combine 1 cup dashi, 3 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, and 1 tsp grated ginger (if using). Stir until sugar dissolves.
Heat a large skillet or shallow saucepan over medium-high heat. Add 1 tsp vegetable oil and swirl to coat.
Add the sliced onion and sauté 2–3 minutes until it begins to soften and become translucent but not fully browned.
Add the thinly sliced beef to the simmering sauce in a single layer as much as possible. Stir or gently separate pieces so they soak in the liquid. Simmer 1–3 minutes, stirring, until beef is just cooked through and tender. Do not overcook — thin beef cooks quickly.
If using butter, stir in 1 tsp at the end to add gloss and roundness to the sauce.
Assemble & Garnish
Divide steamed rice into 3–4 bowls (about 1/2 cup cooked rice per serving if making 4; see Servings).
Top each bowl with sliced green onions, a small mound of pickled ginger, and sprinkle toasted sesame seeds and/or shichimi togarashi to taste.