Steps

1. Cut 1 onion in half and peel.
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2. Cut off the stem end of the onion and slice thinly.
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3. Spread the sliced onions on a tray and let them sit. [This is the trick!] Exposing sliced onions to air can enhance their blood-thinning benefits.
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4. Arrange about 400g of beef on a cutting board and pound with the back of a knife. [This is the trick!] Pounding with the back of a knife breaks down the fibers, making the meat cook better and easier to eat.
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5. Cut larger pieces of beef to about 3cm.
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6. Boil water in a pot and lightly blanch the beef.
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7. Once lightly cooked, remove the beef with a colander. [This is the trick!] Blanching the beef first removes its characteristic odor and excess fat.
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8. Grate 1/2 tbsp of ginger in a frying pan.
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9. Add 500ml of water, 100ml of cooking sake, 100ml of mirin, 100ml of soy sauce, 50ml of usukuchi soy sauce, 40ml of white wine, 2 tbsp of kibisato, and 2 sheets of kombu to the frying pan and heat. [This is the trick!] Inexpensive cooking white wine can also be used to make it delicious. If you don't have usukuchi soy sauce, increase the amount of regular soy sauce slightly.
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10. Add the pre-sliced onions to the frying pan.
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11. Stir well and simmer over low heat for 10 minutes. [This is the trick!] Simmering the onions first brings out their umami and sweetness.
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12. After simmering for about 10 minutes, add the blanched beef.
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13. Gently separate the beef and let the flavors meld.
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14. Cover with a drop lid and simmer over low heat for about 10 minutes.
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15. Turn off the heat and let it sit for a while after simmering. [This is the trick!] The flavors will continue to penetrate as it cools, resulting in a more deeply flavored dish.
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16. Serve in bowls while hot.
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