I had some leftover shogayaki (pork ginger), so I made donburi (bowled dish).
I sliced cabbage and onion and heated in a pan until they wilted.
Then I added a cup of Japanese stock, 1 tablespoon shoyu (soy sauce), 1 tablespoon sake (rice wine) & 1/2 tablespoon sugar.
When everything was all bubbly, I added the leftover pork ginger to heat.
When the pork was heated through, I added two scrambled eggs.
I put some rice into a bowl, ladled the pork ginger mixture on top and topped it with some grated daikon (long white radish) and a dash of shichimi (Japanese 7-spice). I also served the donburi with some tsukemono (pickled veggies)--kyuri asazuke (lightly pickled cucumber) & rakkyo (pickled shallots).
It was a nice way to warm up plus use up all my leftovers.