Step 1

If beef slices are large, cut them into bite-sized pieces.

Step 2

Add dashi stock, sake, mirin and sugar in a saucepan or a deep fry pan and bring it to a boil over high heat.

Step 3

Add onions to the pan and cook for 3 minutes until onions become tender and transparent.

Step 4

Add beef slices to the pan and cook further 2 minutes, making sure that each piece of beef is separated. Use a ladle to remove scum if it surfaces, but try not to remove the sauce together with scum.

Step 5

Reduce the heat to medium low, add the soy sauce and mix. Cook further until the sauce reduces by a third. Then, turn the heat off.

Step 6

Spread the cooked beef and onions over the rice in two bowls. Pour two tablespoons of the sauce over each beef bowl in swirling motion.

Step 7

Sprinkle the chopped shallots over the beef and place the pickled ginger in the middle, if using. Serve immediately.