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Thinly slice the beef and ginger. Put the beef, ginger, sugar, mirin, soy sauce, sake, and water into a pot and bring to a boil over high heat. After it comes to a boil, reduce heat to medium and simmer for 15-20 min. Make a slit in the naganegi along its length and remove the core. Cut the outer layers into thin strips along the fibers, then immerse in water. After the liquid in the pot has cooked down stir it around with chopsticks to prevent it from burning as it reduces to a sauce. Arrange on a plate and place the strained naganegi on top.
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