Rib-eye with rice, red chile, onions and mushrooms

There are two layers of plain white rice with a layer of miso and wasabi between them. 

The onion slices were lightly splashed with rice vinegar while frying. The scant vinegar changed the onion dramatically. The combination is sweeter than the two elements separate. 

The steak is a rib-eye pulled yesterday to thaw but not used then when my mind was changed to salvaged lamb chunks which turned out better than I had hoped. Half the thawed rib-eye steak is used here today, the other half is still in one piece in the refrigerator. Half of the salvaged lamb chunks are in the refrigerator too so it appears I will be going back and forth between until they're both gone. And when the day comes my thoughts will change from using up the things that are here to shopping because apparently deprivation and dearth is what it takes to motivate.

Is that so bad?  

The red chile peppers were grown on the balcony from seeds scraped from grocery store chiles. These red chiles were dried on the countertop. They are milder than their parent chiles so another different type of chile was included with the onions and the sliced steak, serrano chiles from a tin opened earlier. 

I hope to duplicate this sometime because it is intriguingly delicious and satisfying beyond human grasp. The thin layer of miso and the layer of wasabi together hidden inside the rice is a delightful and impressive combination. And it looks so plain and innocent.