1. Soak bonito flakes in a cup of water for 5 minutes. Discard the spent bonito flakes and reserve the water.
2. Place all ingredients except beef into a pot and simmer until onions are soft and translucent.
3. Just before serving, swirl sliced beef in broth to cook until ~80% doneness.
4. Arrange beef and onions on top of a bed of fluffy Japanese rice and ladle broth over it.
5. Garnish with sesame seeds, spring onions and shichimi togarashi if desired.
6. Voila! Serve hot.
Recipe by Chef Autumn.
