1 onion (4 oz, 113 g)
2 green onions/scallions
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 large eggs (50 g each w/o shell) (beaten; optional)
For the Sauce
1 Tbsp sugar (adjust according to your preference)
2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)
2 Tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)
3 Tbsp soy sauce
Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3″ (7.6 cm) pieces.
Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.
Add the meat and sugar to the pan, and cook until meat is no longer pink.
Add sake, mirin, and soy sauce.
Reduce the heat and simmer for 3-5 minutes.
If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don’t overcook it). Remove from heat.
In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger.