Steps

1. Thinly slice 1 onion.
   🕒 01:48
2. Peel and grate 10g of fresh ginger.
   🕒 02:35
3. Lightly pound 400g of thinly sliced beef with the back of a knife to flatten, then cut into 3cm wide pieces.
   🕒 03:21
4. Blanch the thinly sliced beef in boiling water to remove scum and excess fat, then drain in a colander. This is the key! This step makes the finished dish cleaner and more delicious.
   🕒 04:22
5. In a pot, combine 600cc water, 60cc Cooking Sake (Rice Wine), 100cc Mirin (Sweet Rice Wine), 100cc Soy Sauce, 50cc Light Soy Sauce, 2 tbsp sugar, 40cc white wine, the grated 10g ginger, and 3g Kombu Dashi (Kelp Stock) to make the simmering liquid. This is the key! A blend of regular and light soy sauce is the secret to the flavor. White wine helps achieve an authentic taste.
   🕒 04:56
6. Add the sliced 1 onion to the prepared simmering liquid and bring to a boil. Reduce heat to low and simmer for about 10 minutes. This is the key! Simmering the onions first draws out their sweetness and umami.
   🕒 05:47
7. Once the onions are tender, add the blanched thinly sliced beef and break up the meat.
   🕒 07:08
8. Cover with a lid and simmer for another 10 minutes.
   🕒 07:26
9. Turn off the heat. If time allows, let it cool once to let the flavors meld. Reheat just before serving. This is the key! Cooling it once allows the flavors to penetrate deeper, making it more delicious.
   🕒 08:02
10. Serve cooked rice (to taste) in a bowl and top with the warmed beef and onion mixture.
    🕒 08:21
11. Garnish with 1 egg and pickled ginger (red) (to taste). Serve.
    🕒 09:16