Prepare 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice, which yields 4⅓ cups (660 g) of cooked rice for 2 donburi servings.

Gather all the ingredients and slice the thinly sliced beef into pieces 3 inches (7.6 cm) wide.

Thinly slice the onion.

Cut the green onion/scallion diagonally into thin slices and set aside.

In a large frying pan, combine dashi, sake, mirin, soy sauce, and sugar. Stir to combine and dissolve the sugar.

Add the onion slices throughout the broth, separating the layers. Then, distribute the meat on top.

Cover the pan with a lid. Turn on the heat to medium and cook until simmering, then reduce heat and cover, cooking for 3–4 minutes.

Skim off the scum and fat from the broth once or twice while simmering.

Sprinkle the green onions on top and cook covered for another minute. Optionally add beaten eggs if desired.

Divide the cooked rice into large donburi bowls. Drizzle some of the sauce on top, add the beef and onion mixture, and garnish with pickled red ginger.