Yoshinaya Beef Bowl

In a pot, combine water, white wine, mirin, sugar, and dashida. Bring to a boil, then turn off the heat. Stir in the soy sauce and add the kombu. Let it sit for 1 hour (optional but recommended).

Slice the onion into 1 cm thick pieces, root to tip. Add the sliced onion, ginger, and garlic to the pot. Bring it back to a boil, then reduce the heat and simmer, covered, until the onions and ginger soften, about 3 minutes. Remove the kombu.

Add the thinly sliced beef and white pepper, and simmer. Be sure to skim off any scum or fat that rises to the surface as it cooks. Once the beef is 90% cooked, turn off the heat and cover the pot for a few minutes to allow the residual heat to finish cooking. From here, serve immediately or follow step 4.

Let it cool to room temperature covered to allow the beef and onions to soak up the flavours. You can reheat it after 30 minutes  or refrigerate overnight. The longer it sits, the more the flavors will develop. If refrigerated, the fat will harden on the surface. Remove the fat for a more refined taste.

Before serving, reheat over the stove and remove the garlic and ginger slices. Serve the beef and broth mixture over rice, and top with fresh ginger slices and chopped scallions.