marbleizing. Pickled ginger really makes this meal a standout. Also I use short or medium grain rice that has been rinsed a time or two to make it stickier.
4 cups steamed Japanese Rice
1 pound paper thin sliced beef
1 onion sliced into thin wedges
1 1/3 cup dashi soup, I buy the granules and use 1/2 teaspoon in hot water
5 tablespoons Soy Sauce
3 Tablespoons Mirin
2 Tablespoons sugar
1 tsp. sake or sherry (opt.) but worth it
Put dashi, soy sauce, sugar, mirin and sake into a pot. Add onion slices, simmer for about 4 minutes. Add the beef to the pot, simmer only until the beef is cooked. About 3 minutes more. Remove from heat and serve over sticky rice. Garnish with the pickled ginger and the Nanami Togarashi chili seasoning if desired.