Steps

1. Slice the onion (1/4) into 5mm thick slices along the grain and trim the core.
   🕒 01:47
2. Crack the eggs (2) into a bowl and lightly whisk until there are still some lumps of egg white. This contrast between the egg white and yolk creates a visually appealing finish.
   🕒 02:03
3. In a frying pan, combine water (150ml), soy sauce (2 tbsp), mirin (2 tbsp), cooking sake (2 tbsp), sugar (1 tbsp), dashi powder (1 tsp), and grated ginger (1/2 tsp). Heat over medium heat, stirring occasionally until it boils. Once boiling, add the sliced onion. Adding the onion to the seasonings before simmering enhances its sweetness and allows the flavors to penetrate deeply.
   🕒 02:29
4. Once the simmering liquid boils, add the beef plate (150g), breaking it apart as you add it, and simmer over medium heat for 5 minutes. Add the meat piece by piece, separating any clumps, to ensure it cooks evenly and absorbs the flavors well.
   🕒 03:13
5. Pour in half of the lightly beaten eggs. Cook until the egg white turns white, and gently break apart any solid clumps with chopsticks. Adding the egg in two stages creates a textural contrast between the partially cooked and fully cooked portions.
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6. Pour in the remaining egg and cook until it reaches your desired level of doneness for a soft-boiled egg. Then, turn off the heat.
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7. Serve the cooked beef and egg over a bowl of rice. Garnish with chopped green onions (scallions) as desired. Enjoy!
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