Wash your rice! Rinse rice multiple times until the water comes through clear. Cook your rice using whichever method you prefer. I use my new rice cooker that I am in love with!

Medium boil the eggs. Bring a small pot of water to a boil and gently lower the eggs in. Let cook for 8 minutes then place eggs into an ice water bath for at least 5 minutes to allow for easy peeling. Slice eggs in half and reserve 1 half per serving.

Cut the onion in half and then thinly slice. Slice the green onion and set both aside.

Cut the tofu. Laying down, cut down the middle (flat, then in 4 cuts across lengthwise)

Heat a large, lightly greased, frying pan over medium heat (you can use a bit of oil or some cooking spray). Brown both sides of the tofu and green onions.

Once seared, add the water, dashi powder, soy sauce, mirin, sake, and sugar to the pan. Mix to help the sugar dissolve, cover and let come to a boil.

When boiling, add the sliced onions, cover and cook until soft. Don't forget to cover the pan here otherwise your sauce will evaporate!

Remove the tofu and green onions and set aside.

Add in the beef and sliced ginger and cook until it is no longer pink. If there is fat accumulating on the top (depending on your meat), skim it off.

To assemble the bento; spread the rice across the bottom of the box. In ⅓ of the bento, palace a pile of pickled ginger, followed by 2 pieces of tofu, 2 green onions and half an egg. Cover the remaining ⅔ of the bento with the meat and onions. Top with some extra sauce.

Serve and enjoy. Don't forget to yell “UMAI” (delicious) with each bite!