Tip: Steps 1 – 3 are for if you want to make dashi from scratch. For convenience, you can also use instant dashi (hondashi) or soup packets, simply steeping them in hot water according to the package instructions for a quick, flavorful stock.

1. Place a piece of kombu in 5 cups of cold water. Slowly warm the kombu water over medium heat until it’s just about to boil. It’s important to not place it on high heat so that the kombu has enough time to steep in the water so that all the flavors can release!
2. Remove the kombu. You can finish here for a vegan version of dashi, or continue forward for a non-vegan version.
3. Sprinkle in 1 1/4 cups of katsuobushi (dried bonito flakes) and let steep for a few minutes in simmering dashi. Remove the bonito flakes using a fine-mesh sieve. Your dashi is now ready.
4. To a large pan, bring dashi, sugar, mirin, and soy sauce to a simmer.
5. Thinly slice your onions by cutting the onion from pole to pole. Add the onions to the same pan, cooking for 5 minutes on simmer.
6. Thinly slice your meat against the grain and add to pan, on top of onions. Let cook for additional 8-10 minutes, covering with a lid.
7. Serve over rice and garnish with green onions and red pickled ginger.