The classic Pinoy breakfast dish gets a Japanese makeover!
The classic Pinoy breakfast dish gets a Japanese makeover! Serve with steamed Japanese rice and scrambled eggs for a complete meal.
3/4 cup japanese soy sauce
3/4 cup mirin (japanese sweet rice wine)
3/4 cup cooking sake
4 teaspoons togerashi (japanese chili powder)
500 grams beef, (use sirloin cut), sliced thinly
2 teaspoons cooking oil
1 tablespoon butter
rice, (steamed), to serve (optional)
Mix together soy sauce, mirin, sake, and togarashi in a large bowl. Add beef, cover, and marinate in the refrigerator for 3 to 4 hours.
Heat oil and melt butter in a skillet over high heat. Fry beef until browned and crisp on the edges. Discard leftover marinade.
Serve beef over rice and with scrambled eggs. Garnish with pink ginger, if desired.
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