I have a cookbook that gives variations of their recipes. Last year, I tried their recipe for Celery dressed with kim chee which was paired with a yakiniku bowl topped with oroshi daikon (grated daikon).
The other day, I made the same salad but with a miso flavored yakiniku bowl.
Serves 2 : from Orange Page "Natsu ni Oishi kondate"
200g sirloin, thinly sliced
150g kabocha (pumpkin) : about 1/8 of a kabocha
1 teaspoon butter
1/2 tablespoon sesame oil
1 teaspoon sesame seed
1/2 tablespoon grated garlic
1/2 tablespoon grated ginger
1/2 tablespoon miso (preferably akamiso (red miso))
1/2 tablespoon mirin (sweet rice wine)
1/2 tablespoon sake (rice wine)
1 teaspoon sugar
1/4 teaspoon tobanjan (chili paste)
1/4 teaspoon oyster sauce
Cut kabocha to about 5mm thin slices.
Cut meat into bite sized pieces.
Put ingredients for sauce into a bowl and mix well.
Heat pan and put in butter, "fry" kabocha until a toothpick goes through smoothly.
Take kabocha out and put in sesame oil.
Cook meat in oil, when it turns color, add the sauce.
After all the meat is coated well with the sauce, put rice into bowls, add meat and kabocha.
Serve with kim chee celery salad.
p.s. there is another miso recipe that I love during the summer because it uses fresh corn.