Put a table spoon of grated ginger, 4 table spoons of soy sauce and a table spoon sake on the meat. And leave it for about 15 to 30 min. Heat a table spoon of oil in the pan and then put the meat in it (don't put the liquid part at this moment). Cook it well under high medium heat until it turns nicely brown. Then, add the remaining liquid of soy sauce, etc in the pan and brown it again. Finally, just serve it on Mizuna vegetable with some mayonase and sliced tomatoes.
My little tip for this recipe is that I'm using extra virgin olive oil instead of salad oil. This is because it has less cholesterol and has vitamin E.