Gyudon

Combine dashi stock, soy sauce, mirin, sake, and sugar in a large skillet. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely into the savory-sweet braising liquid.

Add the thinly sliced onions to the simmering sauce and cook for eight minutes until they become soft and translucent, absorbing the rich flavors of the braising liquid as they soften.

Spread the thinly sliced beef evenly over the onions in a single layer. Let the meat cook gently for three to four minutes, allowing it to poach in the simmering sauce rather than sear.

Gently stir the beef and onions together once the meat has changed color. Simmer for another five minutes until the sauce reduces slightly and coats everything in a glossy glaze.

Divide hot steamed rice among four deep serving bowls, pressing it gently to form a flat bed. The rice should be freshly cooked and still steaming for the best texture and flavor.

Spoon the saucy beef and onion mixture generously over each rice bowl. Top with pickled red ginger and optionally crack a raw egg on top. Serve with shichimi on the side.