Step 1

Gather all the ingredients,

Step 2

Peel and slice the ginger. Then cut into julienned pieces.

Step 3

Follow this tutorial to thinly slice the ribeye if needed. Cut into 2-inch (5-cm) pieces.

Step 4

In a medium saucepan, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp sugar.

Step 5

Add the julienned ginger and bring it to a simmer.

Step 6

Add the meat and separate it with chopsticks. After 3 minutes or so, fat from the meat will melt and become a part of the sauce.

Step 7

Simmer on low heat for 10-15 minutes until cooking liquid is almost gone.

Step 8

Once you can see the bottom of the saucepan, transfer to a plate and serve. You can garnish with julienned ginger. If you plan to save for later, transfer to an airtight container and let cool completely.

Step 9

You can keep in the refrigerator up to 4-5 days or in the freezer for up to a month.