Soy-Simmered Beef and Onion Rice Bowl

Rinse the white rice under cold water until the water runs clear, about 2 minutes, to remove excess starch.

Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a gentle boil over medium-high heat.

Reduce the heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and keep warm.

Slice the yellow onions into thin half-moons. Mince the garlic and finely grate the fresh ginger.

In a large, heavy-bottomed skillet or cast iron pan, melt 2 tablespoons of butter over medium-high heat until it begins to foam.

Add the sliced onions in a single layer. Cook, stirring occasionally, for 12 to 15 minutes until they are deeply golden, softened, and beginning to caramelize at the edges. Season with a pinch of salt.

Push the onions to the perimeter of the pan and add the remaining tablespoon of butter to the center. Let it melt, then add the minced garlic and grated ginger. Stir for 30 seconds until fragrant.

Add the ground beef to the center, breaking it apart with a wooden spoon. Cook for 5 to 6 minutes, browning thoroughly and mixing with the caramelized onions as you go.

Pour in the soy sauce. It will sizzle and deglaze the fond from the pan. Stir everything together and let it simmer for 2 minutes.

Season with black pepper and additional salt. Reduce the heat to a gentle simmer and cook for another 3 to 4 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Divide the steamed rice among four deep bowls.

Ladle the soy-simmered beef and onion braise generously over each portion of rice.

Serve immediately while hot, allowing the sauce to seep into the rice.