Beef Donburi with Shiso Garlic Soy Sauce

• Before You Start: For the steamed rice, please note that 2¼ cups (450 g, 3 rice cooker cups) of uncooked Japanese short-grain rice yield 6⅔ cups (990 g) of cooked white rice, enough for 3 donburi servings (5 cups, 750 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
• In a large bowl, combine the meat mixture: ¾ lb thinly sliced beef (such as ribeye), 1 Tbsp sake, 1 tsp garlic powder, ¼ tsp sea salt, freshly ground black pepper, and 1 Tbsp potato starch or cornstarch. Mix well with your hands.
  

To Cook

• In a nonstick frying pan, heat a bit of neutral oil on medium heat. Add ½ onion (thinly sliced) and 1 potato (cut into thin strips) and cook until tender.
  
• Add the meat to the pan and cook thoroughly until it is cooked through.
  
• Add 2 Tbsp sugar and 3 Tbsp Homemade Shiso Garlic Soy Sauce and mix all together.
  
• Let it simmer for a few minutes. Divide 3 servings cooked Japanese short-grain rice into individual donburi (large) bowls. Serve the beef mixture over the rice. [optional] Take out the perilla leaves from the Shiso Garlic Soy Sauce and cut into thin strips. Sprinkle them on top of the beef and serve immediately.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.