• Beef (thinly sliced)100g
• Ginger (julienned)1 clove
• ★Sake2 tbsp
• ★Soy sauce (dark soy)1 tbsp
• ★Mirin1 tbsp
• ★Honey1 tbsp

1. 1

   Sprinkle 1 tbsp sake over 100g beef and gently separate with your hands. This prevents the meat from breaking apart during cooking and enhances the umami flavor.

2. 2

   Julienne 1 clove of ginger.

3. 3

   Add the ★ seasonings and julienned ginger to a small pot and heat over medium-low heat.

4. 4

   Once boiling, add the separated beef and adjust heat to medium. Cook without a lid, gently breaking apart the meat with chopsticks as it cooks.

5. 5

   Continue simmering while occasionally stirring, until the beef changes color and the cooking liquid reduces significantly.

6. 6

   Mix well throughout the cooking process, and when the sauce becomes glossy, it's done. Be careful not to burn it.

7. 7

   When packing into a lunchbox, spread it out and let it cool completely before storing.

Pre-coating the beef with sake helps prevent it from falling apart while simmering and enhances the umami flavor. Using extra ginger brings out a more prominent flavor. Finish by gently coating the beef in the sauce without burning it for the best result.

• Calories280 kcal
• Protein17.5 g
• Fat12 g
• Carbs18 g
• Sodium1.8 g