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- Ingredients
- Recipe
- Loin cup sliced500 g
- Onion strips2 unit(s)
- Shoyu3/4 cup
- Loot3/4 cup
- Dry white wine1 cup
- Water1/2 cup
- Sugar2 dessert spoon
- In a pan, boil water and wine. Add the meat in a low oven and let it cook a little.
- Add the soy sauce, sake and sugar, stir, cover and cook for a few more minutes.
- Time to put the onions, mix and cook until the onions are transparent and the broth is thicker.
- In a bowl, place a portion of Japanese rice, place the meat on top and a little of the broth. To differentiate, put chopped chives or chopped nori or sesame, egg or moyashi. If you like, try using the sliced gobou instead of the onion.
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