Gyuniku Domannaka

1. Rinse 300g of Japanese short-grain rice thoroughly until the water runs clear, then cook according to package directions or in a rice cooker.

2. Grate 10g of fresh ginger. Slice 20g of scallion thinly for garnish.

3. In a medium saucepan, combine 200g of Dashi stock, 40g of Koikuchi soy sauce, 30g of Mirin, 30g of Sake, 15g of granulated sugar, and the grated fresh ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the granulated sugar is fully dissolved.