Try this technique on any type of ground meat for an easy rice bowl topper.

Ingredients

　　2 teaspoons vegetable oil

　　8 ounces ground beef chuck (20% fat)

　　2 tablespoons sake

　　2 tablespoons mirin (sweet Japanese rice wine)

　　1 tablespoon soy sauce

　　2 scallions, chopped

　　Heat oil in a medium skillet over medium-high. Cook beef, stirring and breaking into small pieces, until browned and nearly cooked through, about 3 minutes. Add sake and cook until evaporated, about 1 minute. Add mirin and soy sauce and cook until pan is almost dry, about 1 minute longer. Add scallions and toss to combine.