Niku Chazuke

• 4 bowls of cooked rice
• 1 spring onion (scallion), finely chopped
• 2 cm

For the beef, heat the sesame oil in a small saucepan on a low–medium heat and sauté each slice of beef separately (so they don’t stick). Return all the beef to the pan and add the remaining ingredients. Stir on a medium heat until all of the liquid has evaporated, the remove from the heat. This will keep in the refrigerator for 1 week.

Place some cooked rice, ideally lukewarm, in four