Add the fatty beef to a pan first and stir fry. When the meat starts to exude oil, add the rest of the beef and cook through.
When the color of the meat has changed, add the finely julienned ginger (as much as you like) and sake, and continue cooking.
Add the rest of the flavoring ingredients and simmer. Turn up the heat to high and evaporate most of the moisture. When the meat is shiny, it's done.
Put on top of plain rice with a little chopped green onion - delicious!
It's also delicious on top of udon noodles - this is called niku udon (meat udon). Tasty!
You can also use it as a filling for sushi rolls or handrolls.
Story Behind this Recipe
We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.
Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot.