Steps

1. In a cooking bag, combine 2 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 1 tbsp sugar, 1 tsp grated garlic, and 1 tsp sesame oil.
   🕒 00:39
2. Tear the 250g thinly sliced beef into bite-sized pieces, place them in the cooking bag, and rub with the seasoning.
   🕒 00:57
3. Finely julienne the 50g pickled radish (takuan) into approximately 1mm thick strips.
   🕒 01:12
4. Peel and finely julienne the 100g carrots into approximately 3mm thick strips.
   🕒 01:17
5. Separate the 100g spinach into leaves and stems.
   🕒 01:24
6. Heat a hot plate to medium heat, add the julienned carrots and spinach stems, and drizzle with 3 tbsp water.
   🕒 01:33
7. Cover and steam.
   🕒 01:43
8. Once wilted, turn the spinach stems, place the leaves on top, cover again, and continue to steam.
   🕒 01:48
9. Cook for 2 minutes. Once the vegetables are tender and wilted, remove them from the hot plate.
   🕒 02:03
10. Allow the removed vegetables to cool and squeeze out any excess water.
    🕒 02:11
11. Trim the tough base of the spinach leaves and cut into bite-sized pieces of about 2cm.
    🕒 02:22
12. Place the cut spinach and carrots in a bowl, add a pinch of salt, and mix.
    🕒 02:33
13. Drizzle sesame oil onto the hot plate, spread the 400g rice in the center, leaving space on the side for the beef.
    🕒 02:46
14. Place the marinated beef in the cleared space.
    🕒 03:01
15. Place the steamed spinach and carrots in the center.
    🕒 03:09
16. Add the pickled radish (takuan) on top.
    🕒 03:17
17. Sprinkle 1 tbsp toasted sesame seeds over everything.
    🕒 03:24
18. Set the hot plate to medium heat and cook while mixing everything together.
    🕒 03:48
19. Once everything is combined and cooked through, lightly drizzle with sesame oil for finishing.
    🕒 04:23
20. If you want to adjust the flavor, season with soy sauce.
    🕒 04:30
21. Create a space in the center, crack in the egg, and stir-fry to eat. This is the key! The egg pairs wonderfully with the rice and ingredients, so be sure to add it.
    🕒 04:45
22. Stir-fry everything together until complete. Optionally, tear and scatter seaweed over the top. This is the key! It's also recommended to roll the hot, charred rice with torn seaweed or lettuce as you eat.
    🕒 05:17