Step 1

Take out a few paper towels and pat-off any excess liquid from the thinly sliced beef (200g).

Step 2

If there are any large pieces, use your hands and tear them into smaller pieces.

Step 3

Pour 1.5 Cups of water into a pot. Add in Chicken Stock Powder (1/3 teaspoon!). Bring the pot to a boil.

Step 4

Then blanche a few beef pieces at a time - until they don't have any red in the meat. Complete for the whole 200 grams. Place them aside.

Step 5

Now the broth will have alot of bubbles and residue floating on top of the surface. Skim that off.

Step 6

Then measure 1 cup of the beef broth.

Step 7

Take out a small pot (don't use a large one). Then pour-in 1 Cup of beef broth.

Step 8

Season with Soy Sauce (2.5 Tablespoons) and Sugar (1 Tablespoon).

Step 9

Dice one whole onion into thin strips. Add the onion slices into the pot.

Step 10

Next, add the blanched beef pieces back into the pot.

Step 11

Bring the pot up to a boil now.

Step 12

While you wait for the pot to boil, crack two eggs into a bowl. Whisk it thoroughly.

Step 13

Once the pot comes to a boil, simmer on MEDIUM heat for 3 minutes.

Step 14

After 3 minutes, raise the heat to a HIGH.

Step 15

The pot should be vigorously boiling. Then gently add the beaten eggs in a circular motion into the pot.

Step 16

Scoop white rice into a bowl. Then use a kitchen spoon and scoop-on some of the beef topping.

Step 17

Don't forget to scoop on a few spoonfuls of the broth as well.

Step 18

Garnish with Shichimi and a few slices of pickled ginger.

Step 19

Bon Appetit!