Put the hot water, dashi stock granules and sliced onion in a pot and simmer until the onion is softened.
Add the sake, sugar, salt and both soy sauces as well as the thinly sliced beef. Mix and put a lid on.
After simmering for 10 minutes over medium heat, add the grated ginger.
Simmer for another minute, then taste and adjust the amount of sugar and soy sauce if needed. Then just spoon over hot rice.
Tip: You can peel ginger very cleanly by soaking it in water and scrape with a spoon.
Story Behind this Recipe
I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself...
The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate.