材料(2人份)：
火鍋肥牛 400g
洋蔥(切條) 1隻
牛油 20g
蔥花 隨意
調味料：
日本醬油 1湯匙
味醂 1湯匙
鰹魚汁/冷麵汁 1湯匙 (或 鰹魚粉 5g)
砂糖 1湯匙
水 1湯匙
製法：
1）中火煮溶牛油，炒香洋蔥，約1分鐘
2) 加入所有調味料拌勻，加蓋，小火煮6分鐘
3) 加入牛肉，以筷子弄散，讓每一片都能均勻受熱，加蓋，小火煮3分鐘
4) 大碗盛白飯，放上牛肉和汁，灑點蔥花即成
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