The broth of dashi, soy sauce, mirin and sugar simmers the onion for five to six minutes before the beef goes in.
The thin slices cook through in four to six minutes. The soft egg on top must be a pasteurized egg; anyone who should avoid a soft yolk can have eggs cooked to 160°F instead.
The Egg Decision
Made before the bowls are built.
- BrothDashi, soy, mirin and sugar simmered with sliced onion for 5 to 6 minutes.
- BeefThin slices added in batches and simmered 4 to 6 minutes until cooked through.
Check before you continue
Pasteurized eggs for a soft yolk, or cook to 160°F — Egg choice
Vulnerable diners should be offered the fully cooked option.
- CookPasteurized eggs simmered about 6 1/2 minutes, cooled briefly and peeled.
- BuildRice, beef and onion, then the egg, green onion, sesame and pickled ginger.
How to Make It
Broth and onion
Combine the dashi, soy sauce, mirin and sugar in a wide skillet and bring to a gentle simmer. Add the onion and cook 5 to 6 minutes until softened.
Beef simmered
Add the thin beef slices in batches and simmer 4 to 6 minutes, stirring gently, until the beef is cooked through and tender.
Eggs cooked
For the soft egg, use pasteurized eggs. Cook them in gently simmering water for about 6 1/2 minutes, then cool briefly and peel.
Bowls built
Divide the rice among bowls, spoon the beef and onion mixture over it and top each with a soft egg, green onion, sesame seeds and pickled ginger.
Why This Recipe Works
- Softening the onion first sweetens the broth.
- Adding the beef in batches stops it clumping.
- Thin slices cook through quickly without toughening.
- Pasteurized eggs make the soft yolk in the picture safe to serve.
Ingredient Notes
- Thinly sliced beef
- One pound of ribeye or sirloin, sliced very thin.
- Broth
- Dashi or beef broth with soy sauce, mirin and sugar.
- Pasteurized eggs
- Four, simmered about 6 1/2 minutes for a soft yolk.
Success Tips
- Freeze the beef briefly to make slicing it thin easier.
- Keep the broth at a gentle simmer so the beef stays tender.
- Peel the eggs under cool water so the whites stay intact.
Serving Ideas
Spoon the beef and onion over rice and top with a soft egg, green onion, sesame seeds and pickled ginger.
Storage and Reheating
Refrigerate
Refrigerate beef mixture and rice separately up to 3 days; reheat both to 165°F.
Frequently Asked Questions
Which eggs should I use?
Pasteurized eggs for a soft yolk. Anyone who should avoid soft yolks can cook the eggs to 160°F.
What cut works?
Ribeye or sirloin, sliced very thin.
