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Pierce eggs and boil for 6 minutes 30 seconds (9 mins for a slightly moist but totally set yolk)
Transfer cooked eggs to ice or cold water bath
Peel eggs and add to marinade with tamari, mirin, and water
Refrigerate marinated eggs
Slice onions north to south and prep scallions
Mix sauce ingredients: mirin, sake, tamari, honey, and dashi, then whisk well
Add onions to a pot with sauce mixture and bring to a simmer on medium heat
Simmer onions for 3-4 minutes until they start to turn translucent
Add sliced beef and simmer until cooked through, about 1 minute
Serve beef and onion mixture over rice
Garnish with scallions, benishoga, pickled onions, furikake, togarashi, and sesame seeds