Tamagawa Salad

Ingredients

50g beef calabi
2 osaji yakiniku tare
2 bunches spinach
1/6 carrot
1/4 bag moyashi sprouts (roots removed)
(A) 2 kosaji sesame seed oil
(A) salt and pepper
1 egg + a little salt
korean dry seaweed
white sesame seeds
rice

Steps

1. Cut beef into 1cm wide pieces.
2. Wash spinach. Cut off bottoms. Cut into 4cm long pieces.
3. Cut carrot into thin, julienned pieces.
4. Put beef into square ziplock container (blue lid). Add tare. Put lid on a little sideways.
5. Put spinach, carrot, and moyashi in mid-size glass bowl. Add (A) to vegetables. Cover them loosely with saran wrap.
6. Put meat and vegetables together in microwave. Cook on 600W for 3 minutes. Put back meat in microwave for a little longer if needed.
7. Put some water in a small glass bowl and dump it out. Add egg to bowl (with salt). Mix with chopsticks.
8. Cook egg on 600W for 40 seconds without saran wrap. Put back a little longer if egg is still raw. Make into scrambled egg.
9. Assembly instructions:
   • rice
   • korean seaweed
   • egg
   • vegetables
   • meat
   • white sesame seeds