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In a small saucepot, combine together the soy sauce, mirin, sake, and sugar. Bring to a boil, then lower the heat to a simmer, mixing occasionally to prevent burning.
Let simmer for 7-10 minutes, or until the sauce has lightly thickened and become glossy in appearance. Set aside to cool.
Evenly season the steak on both sides with salt. Heat the one tablespoon of oil over medium-high heat, and pan fry the steak to your desired doneness.
Baste the steak occasionally with the prepared sauce using a brush to caramelize.
Once to your desired doneness, let the steak rest for at least 7-10 minutes prior to assembly.
To serve, pack the cooked rice into a dome shape in a bowl.
Slice the rested steak into thin strips against the grain, then arrange the steak on top of the rice.
Place the egg yolk in the middle and drizzle additional sauce on top. Garnish with chopped green onions. Enjoy!