Ingredients
Scale
- ½ pound thinly sliced beef ribeye or chuck eye
- ½ large yellow onion, thinly sliced
- ½ cup water
- 4 tablespoons mirin
- 3 tablespoons light sodium soy sauce
- 1 tablespoon granulated sugar
- ¼ teaspoon hondashi powder
- 2 cups cooked white rice
- Optional: egg yolks, pickled red ginger, green onions
Instructions
- In a saucepan, combine water, mirin, soy sauce, sugar, and hondashi powder. Stir well.
- Add sliced onions to the sauce mixture and cover the pan.
- Heat over medium until it simmers.
- Layer thinly sliced beef on top of the onions and cook until no longer pink.
- Serve over hot cooked rice and garnish with optional toppings as desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg