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20minutes
Add water (not listed) to a frying pan and heat.
Drain the thread konjac, cut it into bite-sized pieces, and put it in a frying pan to remove the scum.
Cut off the core of the onion, remove the center part and cut it into 3 equal parts.
Chop the remaining onions.
When 1 boils, drain the hot water and take it out in a colander.
Add all ingredients to the pan and measure.
Weigh each of (A).
Heat the frying pan from step 3 and fry until the meat is cooked through.
Add (A) to 4 and bring to a boil.
When it boils, remove the scum and boil down for about 5 minutes.
Serve rice (not listed) in a bowl, top with pickled ginger and all-purpose green onions to complete.
・ Describe the amount for 3 to 4 people.
・If you like, you can add hot spring eggs, tomatoes, and green onions.
・In step 2, if the cut off beef is large, cut it into easy-to-eat pieces.
・For all the ingredients weighed in step 3, use 16% soy sauce, 8% each for sake and mirin, 3% sugar, and about three times as much water as soy sauce (48-50% of all ingredients).
・In step 5, simmer until the broth is reduced to 1/3.
・If you are not going to eat it right away, put it in ice water to cool it quickly and put it in the refrigerator. It can be stored for about 4 days.
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