You need to prepare a lot of vegetables because you're going to season the meat hard. Wash thoroughly and sieve dry. I did it with spring mix, and there are young vegetables such as lettuce and chicory in it. If you don't have it, you can use regular salad vegetables or just tear or cut lettuce.

The key is the sauce, but it looks too simple, right? I made it simply using tsuyu, regardless of the complicated katsuobushi broth, but I am confident that the taste is as good as any other Japanese restaurant. Many people think teriyaki sauce is all you need to put in sweet soy sauce, but if you feel something is missing by 2%, please make it with all the ingredients I used. Put all the ingredients for the teriyaki sauce in a pot and turn off the heat when it boils.

The amount of meat is smaller than you think, right? I purposely set a small amount of meat to eat a lot of vegetables. Cut it in moderation.

Bake in a heated frying pan, roasting without wrapping anything.

If you turn it upside down and cook it, you'll get juice

Stir-fry it until the juice is almost gone

Pour in the boiled teriyaki sauce and simmer until sticky as shown in the picture below.

Make a fried egg in another pan

Cut one tomato into eight pieces.

Spread salad vegetables in a fluffy shallow bowl or plate if possible.

Put one bowl of rice in the middle

They serve boiled beef with teriyaki sauce on top of rice, but the meat is too salty, so if you put too much vegetables on it, it can be salty.

Put a fried egg on top of the meat and put tomatoes on the edge of the plate. Since it's a bowl of rice, I took a picture of it because it doesn't look good when I mix it, but if you use scissors to cut meat, tomatoes, and eggs into small pieces, you can taste the taste of every spoon.