Steps

1. Cut 1 whole onion into large wedges.
   🕒 01:31
2. Add 500ml of water to a pot.
   🕒 01:47
3. Add 5 tbsp of sake to the pot. [This is the key!] It has the effect of removing the smell of the meat and making it tender.
   🕒 01:53
4. Add 1 packet of kombu dashi powder (8g) to the pot.
   🕒 02:09
5. Add 3 packets of Dashida (8g each) to the pot.
   🕒 02:47
6. Add 5 tbsp of soy sauce to the pot.
   🕒 02:58
7. Add 4 tbsp of mirin to the pot.
   🕒 03:14
8. Add 100ml of water, bringing the total water in the pot to 600ml.
   🕒 03:19
9. Add the chopped onion to the pot and simmer. [This is the key!] If you microwave the onion before adding it, you can shorten the simmering time.
   🕒 03:25
10. Add 400g of beef plate to the pot and simmer. Carefully remove any scum that rises to the surface.
    🕒 07:17
11. Add squeezed ginger juice from 1 piece to the pot. Use only the juice, not the pulp.
    🕒 07:50
12. Taste and adjust seasoning with condiments if necessary.
    🕒 08:15
13. Serve hot rice in bowls, generously top with the simmered beef bowl ingredients, and it's done.
    🕒 08:36