Yoshinoya Beef Bowl

Ingredients 

For beef bowl

• 1 cup dashi stock
• 2 tablespoons sweet white wine 
• 2 tablespoons sake
• 2 ½ tablespoonssoy sauce
• 2 teaspoons evaporated cane sugar
• 250 grams beef (very thinly sliced)
• 100 gramsonion (~½ large onion, thickly sliced)
• 400 gramscooked short-grain rice

For garnish

• sesame seeds (optional)
• 1 scallion (chopped, optional)
• benishōga (pickled red ginger, optional)

Instructions

1. Add 1 cup dashi stock, 2 tablespoons sweet white wine, 2 tablespoons sake, 2 ½ tablespoons soy sauce, 2 teaspoons evaporated cane sugar, and 100 grams onion to a pan and bring to a boil over medium-high heat.
2. Turn down the heat to maintain a simmer and cook the onions until they’re mostly translucent (about 3 minutes).
3. Add 250 grams beef, and turn down the heat to a gentle simmer. Cook, stirring regularly, until the meat is tender (about 10 minutes). Adjust salt.
4. Serve the meat and onions over 400 grams cooked short-grain rice divided between 2-3 bowls. Be sure to drizzle the remaining broth over the beef and rice. Garnish your Japanese beef bowl with sesame seeds, 1 scallion, and benishōga to taste.