Thinly slice the rib eye, transfer onto a plate and set aside.

In a large saucepan add on medium high heat, add the cooking oil and then add the sliced onions.

Sautee onions until soft, then add the thinly sliced beef along with the ginger and garlic paste. Cook the meat until it is no longer pink.

Then to the onions and meat add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar. Stir continuously until sugar has dissolved. Reduce heat to medium low and cover with a lid. Let the broth cook and reduce for about 7-10 minutes. Taste and amend if necessary (add more soya sauce, sugar, water etc).

Once the meat has cooked and the sauce has reduced. Turn heat off and remove saucepan from the heat.

To serve place steamed rice in each bowl at the bottom, then using chopsticks is tongs place beef and onions over the rice. Add the egg yolk (optional) and garnish with spring onions, shichimi and sesame seeds (optional).