140g of thin beef per person, sliced thinly. It has to be high quality meat with fat some on it, for depth of flavor.
1 white onion, sliced as thinly as the beef
vegetable oil, for instance sesame oil or extra virgin olive oil
1.5 cups of dashi stock (or ready made packets)
salt, pepper
green onions, thinly cut
3 button mushrooms, sliced thinly
1 tablespoons of sake (or white wine)
1 tablespoons of mirin
1.5 tablespoon soy sauce
1 tablespoon sugar
60g of Japanese rice, cooked.

Prepare the dashi and the rice as according to instructions.Take a deep pan and sweat out the onion. Add the meat and mushrooms, and let cook for a few minutes. Blend in the sugar, mirin and sake, then blend well. Mix in the dashi stock and bring to a boil, after which reduce. Let cook gently for another 15 minutes, or until the sauce has thickened. Some recipes suggest breaking an egg in the final minutes of the cooking, so that it’s runny and not raw, to add as a topping. Put everything over the rice, sauce included and onions.

Inspired by: Japanese school lunches, baby