Rengoku’s Bento

• 250 grams beef (thinly sliced for Sukiyaki)
• 100 grams Tokyo Negi (1-inch slices at a 30° angle)
• 100 grams onions (1/2 small onion sliced thick)
• 2 servings cooked short-grain rice
• 1/4 cup soy sauce
• 1 teaspoon vegetable oil
• 175 grams tofu (cut into thick squares)
• 1/4 cup sake
• 1/4 cup mirin
• 2 tablespoons evaporated cane sugar
• Benishoga (red pickled ginger)
• 1 Ajitsuke Tamago

Nikujaga

https://www.justonecookbook.com/nikujaga/#wprm-recipe-container-59540

• [ ] 1 onion (8.8 oz, 250 g)

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• [ ] 1 carrot (4.5 oz, 127 g)

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• [ ] 3 Yukon gold potatoes (1.2 lb, 546 g)

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• [ ] 8 pieces snow peas (or use green beans or green peas)

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