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Break the eggs into a container with a spout and beat them until they're partially mixed together, but leaving some unmixed yolks and whites.
In a small frying pan that's about the same width as the bowl, you plan to serve your donburi in, add the dashi, sake, soy sauce, sugar, and the white parts of the scallions and bring the mixture to a boil.
When the white parts of the scallions are tender, add the beef and scallion greens and give the mixture a stir. If your beef is sliced thinly enough, it should cook almost instantly.
When the beef is almost fully cooked, drizzle the egg into the pan in a figure-eight pattern.
Give it a quick stir, and then turn off the heat. The residual heat should be enough to thicken the egg into a rich sauce, but if you want your egg more well done, cover it with a lid and let it cook through.
Add a serving of rice to a large bowl and top with the egg and beef. You can garnish your Tanindon with some shichimi chili flakes.