Tuesday Night: Buffalo-steak rice bowl

For the main dish here, I took some thinly sliced (on the ceramic slicer) onions and cooked them with a bit of oil and soy sauce until they started to soften and brown, then added some mirin and let the onions really start to caramelize. After adding some thinly sliced pieces of grilled buffalo steak I cranked the heat to high for about a minute, then covered the pan and turned off the heat. I served the meat over short-grain rice.

To "go along" with this we had sorrel soup with croutons and a green salad. The soup didn't match the main course at all, but a bit of contrast is good... right? Particularly when each component is good on its own? right?

Wine: Linchpin Shiraz