Steps

1. Score the beef steak (1 cut, 350-400g) with shallow cuts along the grain. Make cuts on both sides.
   🕒 00:46
2. Lightly pound the meat with your hands to slightly spread it out.
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3. Heat a frying pan over high heat for about 30 seconds.
   🕒 03:00
4. Add olive oil (to taste) to the heated frying pan and heat for another 1 minute until it starts to smoke.
   🕒 03:17
5. Just before searing, lightly sprinkle salt (a pinch) on the beef steak and place it in the frying pan.
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6. Reduce the heat and sear without moving until a nice brown crust forms.
   🕒 04:02
7. Flip the meat and sear the other side similarly, locking in the juices.
   🕒 04:20
8. Remove the cooked meat from the frying pan and let it rest.
   🕒 05:02
9. Turn off the heat under the frying pan and add the grated onion (1/4 onion).
   🕒 05:18
10. Turn the heat back on and sauté the onion, scraping up any meat juices from the bottom of the pan.
    🕒 05:29
11. To the sautéed onion, add [A] Cooking Sake (Rice Wine) 2 tbsp, [A] Soy Sauce 1 tbsp, [A] Worcestershire Sauce 1 tbsp, [A] Mirin (Sweet Rice Wine) 1 tbsp, [A] Sugar 1 tsp, and [A] Vinegar 1 tsp. Mix well.
    🕒 06:09
12. Simmer the sauce until it thickens.
    🕒 06:31
13. Cut the rested meat into bite-sized cubes.
    🕒 07:24
14. Place warm cooked rice in bowls and top with the cut steak.
    🕒 07:51
15. Drizzle the prepared onion sauce over the meat.
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16. Garnish with coarsely ground pepper (a pinch) and finely chopped green onions (to taste), if desired.
    🕒 08:22