- Cut the onion into ¼ inch slices.
- Peel the ginger skin with a spoon. Cut the ginger into thin slices and then julienne strips.
- But the thinly sliced meat into bite size pieces.
- In a large frying pan, mix water and dashi powder together. Turn the heat to medium heat.
- Add ginger, sake, and sugar.
- And mirin and soy sauce and mix together.
- Add the meat and cook for 3 minutes. Skim fat and foam as much as possible before adding the onion.
- Add the sliced onion and make sure they are in even layer. Cover to cook for 5 minutes.
- Stir once half way through and make sure everything is cooked evenly.
- Serve hot over the steamed rice and garnish with (beni shoga) red pickled ginger.
