Steps

1. In a bowl, combine Sugar 1.5 tbsp, Soy Sauce 1.5 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Hondashi (Bonito Stock Granules) 1/2 tsp, Grated Ginger 1 tbsp, and Water 80cc. Mix well. (This is the key!) Fresh or tube ginger works fine.
   🕒 00:19
2. Prepare Red Wine 50cc. (This is the key!) This red wine adds depth and richness to the beef bowl.
   🕒 01:09
3. Core the base of 1/2 Onion and slice it into 5mm thick wedges. (This is the key!) Coring the base makes it easier to separate the slices when sautéing. Uniform thickness ensures even cooking.
   🕒 01:16
4. Prepare 1/2 Beef Fat. (This is the key!) When using imported beef, adding beef fat enhances the richness and aroma, making it significantly more delicious.
   🕒 01:49
5. Prepare 250g Beef Ribs. (This is the key!) Beef ribs are recommended for beef bowls as they remain tender even after simmering. Loin or thigh cuts can become tough when simmered, so be cautious.
   🕒 02:04
6. Heat a frying pan over medium-low heat.
   🕒 02:17
7. Add 1/2 Beef Fat to the warmed frying pan and heat until fragrant. (This is the key!) For domestic beef, the fat has natural sweetness and aroma, so separate beef fat may not be necessary.
   🕒 02:24
8. Once fragrant, add the sliced 1/2 Onion and sauté briefly to let it absorb the flavors of the beef fat.
   🕒 02:38
9. When the onions are lightly browned and look glossy all over, add 50cc Red Wine.
   🕒 02:53
10. Simmer until most of the liquid has evaporated. (This is the key!) Reducing the red wine concentrates the richness and umami, resulting in a deep, gourmet-like flavor.
    🕒 02:58
11. Add the prepared seasoning mixture and bring to a boil.
    🕒 03:20
12. Once boiling, reduce the heat to low and simmer the onions for 4 minutes. (This is the key!) This softens the onions and brings out their sweetness.
    🕒 03:29
13. After 4 minutes, when the seasoning has reduced to the desired consistency, add 250g Beef Ribs over low heat. (This is the key!) Cooking slowly at a low temperature prevents the meat from becoming tough.
    🕒 03:39
14. Simmer until the meat is cooked through, gently separating the pieces as it cooks. (This is the key!) Overcooking the meat will make it tough, so add it at a different stage than the onions.
    🕒 03:53
15. Once all ingredients are flavored, it's done.
    🕒 04:23