Beef Tsukudani and Bean Sprout Salad

I am getting into salads this week, hence the star treatment of salads in this meal. Along with the leftover carrot salad from yesterday, today we tried a bean sprout salad with seaweed, canned tuna, sesame oil, sesame seeds, sugar, and soy sauce. It had a nice mild sweetness to it. To satisfy our non-veggie cravings, I made a beef tsukudani to put on top of rice - tsukudani can refer to meat, seafood, or seaweed that has been simmered in soy sauce and mirin. I found this recipe on my favorite cooking site, tried and recommended by 186 people (that's a lot for this site), and it did not disappoint! It was tasty on top of rice, but also delicious as a topping for a bowl of udon noodles the next day.