Ingredients:

For the Sauce

• 1 tbsp sugar (adjust according to your preference)
• 2 tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)
• 2 tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)
• 3 tbsp soy sauce

To Serve

• 3 servings cooked Japanese short-grain rice (1 ½ rice-cooker-cups (180 ml x 1.5 = 270 ml) yields roughly 3 servings (3 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
• pickled red ginger (beni shoga or kizami beni shoga) (to garnish)

Instructions:

1. Gather all the ingredients. Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3″ (7.6 cm) pieces.
2. Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.
3. Add the meat and sugar to the pan, and cook until meat is no longer pink.
4. Add sake, mirin, and soy sauce.
5. Reduce the heat and simmer for 3-5 minutes.
6. If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don’t overcook it). Remove from the heat.
7. In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger. Enjoy!

To store: You can keep the beef and egg leftover mixture in an airtight container and store in the refrigerator for up to 2-3 days, and in the freezer for up to 3-4 weeks.