Recipe by : 行正り香
- American beef chuck or shoulder1 pound (450 grams)
- Japanese short-grain rice2 cups (450 grams)
- water (to cook both rice and meat)3 1/2 cups (820 milliliters)
- naganegi onion or yellow onion1
- ginger sliced1 piece
- sake1/3 cup (80 milliliters)
- mirin1/3 cup (80 milliliters)
- soy sauce1/3 cup (80 milliliters)
- sugar3 tablespoons
- poached or soft-boiled eggs4
- Shredded pickled ginger to taste
- Wrap the beef in plastic wrap and freeze for 1 to 2 hours. Slice the meat against the grain into slices about 1/8 inch (5 millimeters) thick, and pound each slice to tenderize.
- Cook the rice in a scant 2 1/2 cups (580 milliliters) water.
- Cut the onion diagonally into 1/2-inch (1.5-centimeter) slices. Peel the ginger and slice thinly. Cut the thinly sliced beef into bite-sized pieces.
- Put the onion, ginger, and beef in a large pot and add the sake, mirin, soy sauce, sugar, and remaining 1 cup (240 milliliters) water. Stir to combine, bring to a boil, then reduce the heat to low and simmer for 7 minutes.
- Place the rice in a bowl and top with the simmered beef and onion. Top each serving with an egg and some shredded pickled ginger.
- If you cannot find premade shredded pickled ginger, mix one part sushi vinegar to one part rice vinegar, then add julienned ginger and let it sit for 30 minutes to pickle.