Ingredients

• 4 cups japanese rice
• 1 lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible)
• 1 medium onion
• 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
• 1/4 head cabbage, sliced thinly
• pickled ginger, called Beni Shoga (optional)
• 1 1/3 cups dashi
• 5 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons sugar
• 1 teaspoon sake
• 1 teaspoon fresh ginger juice
• 1 garlic clove, crushed

Instructions

1. Cook rice according to directions.

2. Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes.

3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat.

4. Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.