Begin by preparing the rice according to instructions based on rice type. I used brown rice which took about 20-25 minutes to cook in boiling water. Don't forget to add in dashi for a delicious infused dashi flavor. Put in fridge overnight for optimal texture.
Combine the beef with the marinade ingredients. Set aside and let marinade for 5-10 minutes while you prepare the rest of the recipe.
Spray skillet with cooking spray and sauté onions, carrots, and mushroom.
Once the veggies have begun to soften, cook the beef by adding them to the skillet in a single layer, reserving the leftover sukiyaki sauce. Cook for about 1-2 minutes on each side, or until 75% well done.
Add in the fried rice and break it down with a wooden spatula. Mix thoroughly with the veggies and beef while pouring in the remaining sukiyaki sauce.
Once everything is well mixed together, move the rice to the one side and break in an egg on the other side. Once the egg begins to solidify a little, mix it into the rice to coat a delicious, cream-like texture with the rice.
Garnish with green onions, furikake, togarashi, and bonito flakes and serve!