Rice
Ingredients:
450 g rice, rinsed
600 ml water

Steps:
Combine rinsed rice and water in a rice cooker or pot.
Cook until the rice is tender and fully cooked.
Fluff with a rice paddle and serve hot.

Yakiniku
Ingredients:
1 onion, sliced
1 carrot, julienned
1/4 cabbage, roughly chopped
300 g Yakiniku beef
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons cooking sake
2 tablespoons mirin
1 small piece ginger, grated
2 cloves garlic, minced
1 tablespoon white sesame seeds
1 tablespoon miso
1 tablespoon gochujang

Steps:
Mix sugar, soy sauce, cooking sake, mirin, ginger, garlic, sesame seeds, miso, and gochujang in a container to make the sauce.
Preheat a portable grill or barbecue.
Grill beef slices, onion, carrot, and cabbage until cooked to your liking.
Brush the sauce onto the beef and vegetables as they cook or use it as a dipping sauce.
Serve hot with rice or enjoy as is.

Salad
Ingredients:
Vegetable mix
Tomatoes, sliced
3 tablespoons olive oil
1 teaspoon wasabi (adjust to taste)
2 tablespoons Kewpie mayonnaise
2 tablespoons soy sauce
Pepper (to taste)

Steps:
Arrange the vegetable mix and sliced tomatoes on a plate.
In a small bowl, mix olive oil, wasabi, Kewpie mayonnaise, soy sauce, and pepper.
Drizzle the dressing over the salad.
Serve fresh and enjoy!