Step 1

Combine dashi, mirin, sake, soy and sugar in a wok or saute pan large enough to hold all the ingredients. Bring to a simmer over medium low heat..

Step 2

Mix in the miso. One trick I like is to put the miso in a small strainer and work it through into the soup base. That way you aren't chasing miso around pan. That sucks.

Step 3

Add the onions, bring to a simmer and cover. Cook until the onions are soft. This takes about 5 minutes.

Step 4

Add the beef and continue cooking until just done. This takes no time at all. It depends on how thinly sliced the beef is, of course. Few minutes max.

Step 5

At this point taste. It may need more salt. That's why I use low sodium soy. Easy to add salt. Impossible to take it away.

Step 6

Serve over rice and garnish with pickled ginger, green onion, sesame seeds and shichimi togarashi. A poached egg makes a nice addition. The creamy egg yolk with the beef and rice. Yum.A bowl of miso soup makes a great start to this meal.