Bring mirin to boil, then turn off heat.
Add the spices above.
Grate ginger & garlic, add into pot.
Cut up apple to make it easier to grate, add into pot.
Bring to boil as you scoop out the foam. Stir in low heat for about 2 minutes.
Let it cool down in the fridge
Cook rice in your desired method with the chicken stock, soy sauce, & oil.
Fluff it up.
Heat & coat pan with a lot of butter, cook chopped garlic until lightly brown.
Add rice & yakiniku marinade.
Mix & cook in low/medium heat for about 2 minutes.
Put into bowl for now.
Cut up beef into bite sized pieces.
Put into bowl along with the cooled marinade, cover it up and marinate for at least half an hour.
Heat & coat pan or grill with oil.
Cook beef, time depends on cut and your desired doneness, but about a minute per side for the wagyu used in video.
Put plate on top of garlic rice bowl, flip it over, put beef on top, top it off with parsley or your desired herb.