INGREDIENTS
225 gs
chuck steak
2 cups
cooked white rice
5 mls
fresh ginger
1 small
onion
60 mls
sake
2 servings
salt
2 servings
scallions
2 servings
shichimi togarashi
30 mls
soy sauce
12 gs
sugar
2 servings
beni-shoga
120 mls
the equivalent in hondashi