Koushidon

This is actually pretty easy. The tricky bit is establishing a friendship with someone in Guam so that eventually they send you a Totoro bento set, I guess you can thank the internets for that.
The pinkish colour is due to it being made with White Rocks veal mince rather than it being raw. The dominant, or rather, the most pronounced flavour is the ginger. Take a bit of time slicing it up into tiny cubes rather than mincing or grating it and you'll be rewarded with small bursts of flavour rather than a diffused gingerness.
For 600gm of minced beef, you need about 4 tbs of chopped spring onion whites (or negi if you can find it), a couple of cloves of garlic, and a 2cm knob (ha!) of ginger.
Soften the spring onion, garlic and ginger in a little oil and then mix in the meat. Splash around a bit of sake (or in this case, a bit of last night's red). Brown the mince, breaking it down into small pieces with a fork.
The sauce is a mix of 1/4cup soy sauce, 1/4 mirin, and a tablespoon of sugar. Dissolve the sugar down over a gentle heat first. Add to the mince and stir and cook though.
Top a top bowl of japanese rice with the mince and garnish with watercress (for lack of daikon sprouts).
The egg is the softliest of soft boiled ('blue' thank you eb). 90 seconds tops. The idea is to get a bit of cooked white and then the rest gets cooked by the heat of the rice when you stir it in.
Served with miso soup with a bit of asparagus in it.

And yes still busy, mag should be off to the printers very soon - it's a corker.