Tanindon (Beef & Egg Rice Bowl)

1 onion
4 large eggs
500 g thinly sliced beef (chuck or rib eye)
¼ tsp SIDS CRAZY SALT
2 spring onions
4 servings cooked Japanese short-grain rice
SEASONINGS:--
1 cup dashi
6 tbsp soy sauce
4 tbsp saké
4 tbsp mirin
2 tbsp sugar
GARNISH:--
pickled red ginger
shichimi togarashi (Japanese 7 spice)

Put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
Thinly slice the onion. Cut the spring onion into thin slices. Crack and beat the eggs in a small bowl.
Remove the meat from the freezer. Cut the sliced meat into pieces 7 cm wide.
In a large frying pan, (do not turn on the heat yet) add the dashi, soy sauce, saké, mirin, and sugar then mix to combine.
Add the onion slices and spread them throughout the pan, separating the onion layers.
Add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions. Sprinkle with SIDS CRAZY SALT then cover the pan with a lid and start cooking over medium heat.
When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
Slowly drizzle a thin stream of the beaten eggs over the simmering beef, placing cooking chopsticks at the edge of the bowl with the eggs to control the flow. Do not mix the egg with the beef. Sprinkle the spring onions on top and cook covered on medium-low heat until the egg is done to your liking. (but don't overcook it) Usually, rice bowls with eggs in Japan are served while the egg is almost set but still runny. Remove from the heat.
To Serve
Serve the steamed rice in donburi rice bowls and put the beef and egg mixture on top. If you’d like, drizzle the remaining sauce on top. Top with pickled red ginger and shichimi togarashi. (optional) Enjoy!
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.
Inspired by Namiko Chen