COOK 3 CUPS OF WHITE RICE. There will be extra, but keep it just in case someone wants more rice or for another dish! Set aside once cooked :)

CHOP 3 GREEN ONIONS. These will be used as a topper for the dish. Set aside.

COOK THE BEEF - on a nonstick pan, lay out the shabu shabu beef. No need for oil since the beef will let out its natural oils. Season with pink salt and black pepper, and flip and season again. Shabu shabu cooks on the pan very quickly, so keep an eye on them. They will turn crispy and form a crust within two minutes or so.

Turn the heat on low and push the beef to the edges of the pan to form a ring.

MAKE THE SAUCE - in a small bowl, add 4 tbsp of low sodium soy sauce, 4 tbsp of honey, 2 tbsp of rice vinegar, 2 tbsp of water, 1 tsp garlic powder, 1/2 tsp onion powder, and black pepper. Mix all together and set aside

Put 3 large scoops of rice into a medium sized bowl and press it down to mold it into the shape of the bowl.

Once molded, gently plop the rice into the middle of the pan

Take your sauce and drizzle it around over both the rice and the beef. Prioritize drizzling over the beef, do a 70:30 ratio (beef:rice)

Sprinkle corn all over the pan. Up to you whether you want to put it more on the rice or the beef.

Sprinkle the green onions all over the pan. Same gist as the corn.

Turn the heat off and serve and ENJOY!