What shall I have for dinner?
- Thread starter Wol
- Start date
Angelic
Active Member
Oh 
Thanks. I hate cream cheese with a passion, not because I dont like it or anything, but because it´s in every cheesecake recipe and is not sold here where I live. The closest approximate would be mascarpone or somesuch, methinks, and that´s bloody expensive. My recipe therefore uses eggs, cream and soft quarkish something - I must admit I really am not very well versed in this are of english terminology and factual equivalence >.<
Thanks. I hate cream cheese with a passion, not because I dont like it or anything, but because it´s in every cheesecake recipe and is not sold here where I live. The closest approximate would be mascarpone or somesuch, methinks, and that´s bloody expensive. My recipe therefore uses eggs, cream and soft quarkish something - I must admit I really am not very well versed in this are of english terminology and factual equivalence >.<
Wol
In Cryo Sleep
Thats the long winded version of:
Wol said:
And yea, mascarpone is the better version, but as far as I know, yes, it is a tad more expensive!
waterproofbob
Junior Administrator
The best cheese for cheesecakes is really cheap full fat store own cream cheese. It does everything you need it to without the crap they add to make it last and be better by itself.
Morrisons full fat value is the best of the ones from the major UK supermarkets although Waitrose is pretty good but expensive. Also for cheesecake base a mix of 40% digestives, 30% ginger nuts and 30% hobnobs for me has found to be a very good balance.
Morrisons full fat value is the best of the ones from the major UK supermarkets although Waitrose is pretty good but expensive. Also for cheesecake base a mix of 40% digestives, 30% ginger nuts and 30% hobnobs for me has found to be a very good balance.
Taffy
New Member
Pheasant breasts braised in cider is bloody lovely!
Ingredients:
4 x pheasant breasts
4 x large, smoked rashers of bacon
500ml dry cider
5 shallots
1tsp caster sugar
30g plain flour
100ml full fat creme fraiche
butter
Method:
1. preheat oven to 200c/gas mark 6.
2. Butter the breasts, wrap in the bacon and stick in the oven for 25 minutes - half hour.
3. reduce temperature to 170c, add 250ml of the cider, cover the dish with tin foil or a lid and cook for another hour.
4. after about 40 minutes, reduce the remaining cider by half.
5. Slice the shallots (nice and thin), then gently cook into the butter until they are softened. Then add the sugar and caramelise. Take off the heat once this is done.
6. When the pheasant is very nearly done, put the shallots back on gentle heat, add the flour, the reduced cider and the creme fraiche and cook until it has thickened.
7. Serve with an accompaniment of your choice. i always go for garlic and celeriac mash, which is bloody gorgeous and goes well with the dish.
Ingredients:
4 x pheasant breasts
4 x large, smoked rashers of bacon
500ml dry cider
5 shallots
1tsp caster sugar
30g plain flour
100ml full fat creme fraiche
butter
Method:
1. preheat oven to 200c/gas mark 6.
2. Butter the breasts, wrap in the bacon and stick in the oven for 25 minutes - half hour.
3. reduce temperature to 170c, add 250ml of the cider, cover the dish with tin foil or a lid and cook for another hour.
4. after about 40 minutes, reduce the remaining cider by half.
5. Slice the shallots (nice and thin), then gently cook into the butter until they are softened. Then add the sugar and caramelise. Take off the heat once this is done.
6. When the pheasant is very nearly done, put the shallots back on gentle heat, add the flour, the reduced cider and the creme fraiche and cook until it has thickened.
7. Serve with an accompaniment of your choice. i always go for garlic and celeriac mash, which is bloody gorgeous and goes well with the dish.
Fae's Homemade Noodle Meal.
Right. Here is an idea I played around and have tried to slim down echonomically.
This meal is basically for those who do not have much money. Yet it can fill your stomache.
1. One bag of nudels(Sam Yang Ramen, etc etc)
These are pretty cheap and you can use whichever flavour you want, be it chicken, beef, shrimp or whatever.
2. Boil up some water with a pinch of salt in a pot.
3. Once the water has started to boil properly, take the pot off and put the nudels into the water. Add the spices/flavour oil that come with the bag and put a lid on the kettle.
4. After about 2-3 minutes, remove the lid and gently stirr the nudels so that they mix with the spices/flavour oil. The put the lid back on.
5. Fry up some vegetables in a wok or frying pan on medium heat. Be careful to not burn the veggies. If you are using a teflon pan, remember to not use oil.
6. Drain the pot containing the nudels. Put the nudels into the frying pan/wok and mix it with the vegetables. Add a little bit of soy and fry everything in the pan. Remember to stirr the contents of the pan constantly. Else it will stick.
7. Serve on a plate or in a soup bowl.
8. Enjoy!
Things one can add to this meal:
A small portion of rice on the side makes it all even more filling.
Fried meat, fish or shrimp also goes great with the mix
A glass of water goes great with this meal.
Q: Is this cheap to make?
A: Yes. Yes it is. You can use fresh veggies or frozen vegetable mix if you want to.
Q: Do I -have- to use soy?
A: No. This is merely something that enhances the taste a bit.
Right. Here is an idea I played around and have tried to slim down echonomically.
This meal is basically for those who do not have much money. Yet it can fill your stomache.
1. One bag of nudels(Sam Yang Ramen, etc etc)
These are pretty cheap and you can use whichever flavour you want, be it chicken, beef, shrimp or whatever.
2. Boil up some water with a pinch of salt in a pot.
3. Once the water has started to boil properly, take the pot off and put the nudels into the water. Add the spices/flavour oil that come with the bag and put a lid on the kettle.
4. After about 2-3 minutes, remove the lid and gently stirr the nudels so that they mix with the spices/flavour oil. The put the lid back on.
5. Fry up some vegetables in a wok or frying pan on medium heat. Be careful to not burn the veggies. If you are using a teflon pan, remember to not use oil.
6. Drain the pot containing the nudels. Put the nudels into the frying pan/wok and mix it with the vegetables. Add a little bit of soy and fry everything in the pan. Remember to stirr the contents of the pan constantly. Else it will stick.
7. Serve on a plate or in a soup bowl.
8. Enjoy!
Things one can add to this meal:
A small portion of rice on the side makes it all even more filling.
Fried meat, fish or shrimp also goes great with the mix
A glass of water goes great with this meal.
Q: Is this cheap to make?
A: Yes. Yes it is. You can use fresh veggies or frozen vegetable mix if you want to.
Q: Do I -have- to use soy?
A: No. This is merely something that enhances the taste a bit.
thatbloke
Junior Administrator
Oh my GAWD! He's a Psycho! I mean Psychic!
I think you were right the first time...
Wol
In Cryo Sleep
Quick and easy chocolate microwave sponge
2 oz butter
1 large egg
2 oz golden caster sugar / caster sugar
3 oz self raising flour
1 oz cocoa
4 tbsp of milk
beat the fark out of them all
mix in half a bag of chocoalte chips
Grease a 1pint bowl, pour in one big spoon of golden syrup, and pour the other half of the bag of chocolate chips on top. Pour over the cake mixture. Cover in cling film. place the bowl on a plate (sometimes the golden syrup will bubble over)
put in microwave for 7 minutes on power 8 in a 900W microwave ( adjust as necessary)
Win!
Makes the most lovely fluffy sponge!
2 oz butter
1 large egg
2 oz golden caster sugar / caster sugar
3 oz self raising flour
1 oz cocoa
4 tbsp of milk
beat the fark out of them all
mix in half a bag of chocoalte chips
Grease a 1pint bowl, pour in one big spoon of golden syrup, and pour the other half of the bag of chocolate chips on top. Pour over the cake mixture. Cover in cling film. place the bowl on a plate (sometimes the golden syrup will bubble over)
put in microwave for 7 minutes on power 8 in a 900W microwave ( adjust as necessary)
Win!
Makes the most lovely fluffy sponge!
Wol
In Cryo Sleep
chicken nut stew
------------------
Is essentially chicken satay, but more of a meal.
Chop up as many chicken breasts as you like to eat into chunky cubes or strips. 1 breast per person works. Dice half an onion per two people. Dice ... some green pepper per person as well (the amount is down to taste really)
Stir fry (in a wok, enough to fit the sauce in) the chicken and onions with a little bit of oil and curry powder until cooked.
Add half a jar of smooth peanut butter (half a jar works between 2 / 3 ppl) to the wok. now you *will* need a lot of water, ideally just boiled from the kettle, as it boils off deceivingly quickly. Basically keep smooshing it around until it looks acceptable and that the sauce is nice and hot. Add a big spoonful of mango chutney as well and stir in.
Serve with either pilau rice, or tagiatelle and sprinkle with a little more curry powder.
------------------
Is essentially chicken satay, but more of a meal.
Chop up as many chicken breasts as you like to eat into chunky cubes or strips. 1 breast per person works. Dice half an onion per two people. Dice ... some green pepper per person as well (the amount is down to taste really)
Stir fry (in a wok, enough to fit the sauce in) the chicken and onions with a little bit of oil and curry powder until cooked.
Add half a jar of smooth peanut butter (half a jar works between 2 / 3 ppl) to the wok. now you *will* need a lot of water, ideally just boiled from the kettle, as it boils off deceivingly quickly. Basically keep smooshing it around until it looks acceptable and that the sauce is nice and hot. Add a big spoonful of mango chutney as well and stir in.
Serve with either pilau rice, or tagiatelle and sprinkle with a little more curry powder.
Fae's Food Corner - Page one
Fae's Food Corner
########################
Index:
I. Gyōza
II. Nikujaga
III. Katsuo Dashi
########################
I. Gyōza
Ammount:
30
Dough:
170 ml water
200 g strong flour
Filling:
200 g ground pork
Cabbage
Nira (can be substituted by leek or green onion leek or green onion)
Garlic
Ginger
Sake
Soya sauce, salt, and pepper
Sesame oil
Dipping Sauce:
Soy sauce
Vinegar
Dough:
1. Mix the water and the flour to a dough that should not be sticky. But soft and smoothe.
2. Put a wet towel over the dough and let it stand for several minutes.
3. Separate the dough in 30 equally large pieces and form each of them to very thin discs with a diameter of about 10 cm.
The middle of each disc should be a little bit thicker than the edge.
Filling:
4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces.
The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyōza:
7. Put some of the filling onto a piece of dough.
Remember that the filling should suffice for 30 Gyōza pieces.
8. Moisten the edge of the dough with water.
Moisten only a semi-circle, not all the way around.
9. Close the Gyōza.
While closing it, fold the edge about 6 times.
10. Put the Gyōza on the table.
11. Fry the Gyōza in a little bit of hot oil until the bottom is brownish, then add water so that the Gyōza are in the water with about half of their hight.
12. Keep the high heat and wait until all the water has vaporized. Then remove the Gyōza from the heat.
Dipping sauce:
13. Mix the same amounts of soya sauce and vinegar together.
How to eat it:
Eat Gyōza pieces after dipping them in the dipping sauce.
Enjoy!
-
II. Nikujaga
Ingredients:
Potatoes
Beef or pork: thin sliced
Onion
Sugar
Soy sauce
Japanese katsuo soup stock (bonito) (For more information. See "III. Katsuo Dashi")
Preparation:
1. Cut the onions and potatoes in about 2x2x3cm pieces.
2. Cut the sliced meat in about 5x4cm pieces.
3. Fry the potatoes, onions, and the meat in a fry pan.
4. After about two minutes add water.
Everything should be more or less covered with water.
5. Add two tablespoons soya sauce and the same amount of sugar.
Also add a little bit of Japanese fish soup stock.
6. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.
-
III. Katsuo Dashi
Information:
Katsuo dashi is a Japanese stock made from dried bonito flakes.
Katsuo dashi is often used for clear soup or noodle soup.
Ammount:
About 3 cups
Ingredients:
3 1/4 cups water
2/3 oz. katsuobushi (dried bonito) flakes
Preparation:
Put water in a deep pot and heat on medium heat.
Just before the water boils, add katsuobushi flakes.
When the water boils, skim off any foam that rise to the surface. Stop the heat.
Strain the stock through a paper towel.
-
That is all for now. Enjoy!
Fae's Food Corner
########################
Index:
I. Gyōza
II. Nikujaga
III. Katsuo Dashi
########################
I. Gyōza
Ammount:
30
Dough:
170 ml water
200 g strong flour
Filling:
200 g ground pork
Cabbage
Nira (can be substituted by leek or green onion leek or green onion)
Garlic
Ginger
Sake
Soya sauce, salt, and pepper
Sesame oil
Dipping Sauce:
Soy sauce
Vinegar
Dough:
1. Mix the water and the flour to a dough that should not be sticky. But soft and smoothe.
2. Put a wet towel over the dough and let it stand for several minutes.
3. Separate the dough in 30 equally large pieces and form each of them to very thin discs with a diameter of about 10 cm.
The middle of each disc should be a little bit thicker than the edge.
Filling:
4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces.
The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyōza:
7. Put some of the filling onto a piece of dough.
Remember that the filling should suffice for 30 Gyōza pieces.
8. Moisten the edge of the dough with water.
Moisten only a semi-circle, not all the way around.
9. Close the Gyōza.
While closing it, fold the edge about 6 times.
10. Put the Gyōza on the table.
11. Fry the Gyōza in a little bit of hot oil until the bottom is brownish, then add water so that the Gyōza are in the water with about half of their hight.
12. Keep the high heat and wait until all the water has vaporized. Then remove the Gyōza from the heat.
Dipping sauce:
13. Mix the same amounts of soya sauce and vinegar together.
How to eat it:
Eat Gyōza pieces after dipping them in the dipping sauce.
Enjoy!
-
II. Nikujaga
Ingredients:
Potatoes
Beef or pork: thin sliced
Onion
Sugar
Soy sauce
Japanese katsuo soup stock (bonito) (For more information. See "III. Katsuo Dashi")
Preparation:
1. Cut the onions and potatoes in about 2x2x3cm pieces.
2. Cut the sliced meat in about 5x4cm pieces.
3. Fry the potatoes, onions, and the meat in a fry pan.
4. After about two minutes add water.
Everything should be more or less covered with water.
5. Add two tablespoons soya sauce and the same amount of sugar.
Also add a little bit of Japanese fish soup stock.
6. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.
-
III. Katsuo Dashi
Information:
Katsuo dashi is a Japanese stock made from dried bonito flakes.
Katsuo dashi is often used for clear soup or noodle soup.
Ammount:
About 3 cups
Ingredients:
3 1/4 cups water
2/3 oz. katsuobushi (dried bonito) flakes
Preparation:
Put water in a deep pot and heat on medium heat.
Just before the water boils, add katsuobushi flakes.
When the water boils, skim off any foam that rise to the surface. Stop the heat.
Strain the stock through a paper towel.
-
That is all for now. Enjoy!
Tetsuo_Shima
In Cryo Sleep
Re: Fae's Food Corner
I need to sample some of your oriental delights, SwampFae, for they sound tantalisingly superb. I like all that Japanese stuff, I'll need to try it some time.
I need to sample some of your oriental delights, SwampFae, for they sound tantalisingly superb. I like all that Japanese stuff, I'll need to try it some time.
Fae's Food Corner - Page Two
Fae's Food Corner
########################
Index:
I. Okonomiyaki(Osaka Style)
II. Okonomiyaki(Hiroshima Style)
III. Gyudon
########################
I. Okonomiyaki(Osaka Style)
Information:
Okonomiyaki is a popular pan fried food.
It is basically a sort of pancake pizza.
The first recipe-style is a popular one from Osaka.
Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/4 lb cabbage
6 tbsps chopped green onion
2/3 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef
For toppings:
Aonori (green/blue seaweed)
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
Preparation:
Put dashi soup stock in a bowl.
Mix the flour in the soup stock.
Rest the batter for an hour in the refrigerator.
Now for the big part!
1. Chop cabbage finely.
2. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl.
3. Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter.
4. Make a hole in the middle of the batter and add an egg in the hole.
5. Stir the batter.
6. Heat an electric pan and oil slightly.
7. Pour the batter over the pan and make a round.
8. Fry meat or your choice of toppings on the side.
9. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki.
10. Flip the okonomiyaki and cook for 5-7 more minutes.
11. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
12. Sprinkle aonori over the sauce.
13. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.
Makes 4-6 sheets.
Enjoy!
-
II. Okonomiyaki(Hiroshima Style)
Okonomiyaki is as stated above a sort of pancake-pizza.
This recipe is a regional favourite from Hiroshima.
Ingredients:
1 cup all purpose flour
3/4 cup dashi soup or water
4 eggs
2 cups finely chopped cabbage
2 cups bean sprouts
12 pieces thinly sliced pork
4 packages pre-steamed chucka noodles for yakisoba
Seasonings:
yakisoba sauce or salt
okonomiyaki sauce or worcester sauce
mayonnaise
Toppings:
chopped green onion
aonori (dried seaweed powder made from green/blue seweed)
Preparation:
1. Mix flour and dashi soup stock to make okonomiyaki batter.
2. Heat and oil a large skillet or iron plate.
3. Spread a scoop of the batter into a thin round over the pan.
4. Place a handful of cabbage and bean sprouts on top of the batter.
5. Place pork slices on top of the vegetables.
6. Pour some okonomiyaki batter over the ingredients.
7. Flip the okonomiyaki over with spatulas.
8. Cook it on low heat until meats and vegetables are cooked.
9. Meanwhile, fry yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like.
10. Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly.
11. Fry an egg on the side an break the egg york with spatula.
12. Replace the okonomiyaki on top of the fried egg and again press on the top firmly.
13. Spread okonomiyaki sauce or worcester sauce and mayonnaise on the okonomiyaki.
14. Sprinkle chopped green onion and ao-nori (dried seaweed powder) on the top.
Repeat this process to make more okonomiyaki.
Serving:
Serve the okonomiyaki on a plate with the egg side up.
Makes 4 servings
Enjoy your meal!
-
III. Gyudon
Information:
Gyudon is basically rice with beef topping.
It is simple, cheap and fairly quick to make.
Estimated time for this meal: About 30min.
Ingredients:
4 cups of hot cooked rice
200g thinly sliced beef
1 onion
1 tbsp salad oil
2 tbsp white wine
Soup:
1 cup of dashi jiru
3 tbsp soy sauce
2 tbsp sugar,
1 tbsp mirin (sweet sake for seasoning)
Topping:
Benishoga (red ginger) as needed
Preparation:
1. Cut beef into bite-sized pieces and soak them in white wine for 10 minutes.
2. Slice onion thinly about 5mm width.
Cooking:
1. Put soy sauce, sugar and mirin in a pan, and boil up.
2. Add splice beef in the pan and boil for 2-3 minutes.
3. Add onion slices and dashi soup in the pan, and boil down for 5 minutes.
(Do not forget putting on the lid.)
4. Stir and boil another 5 minutes.
Serving:
1. Serve cooked rice in a deep rice bowl and put the beef topping on the top of rice.
2. If you would like, place benishoga (red ginger) on the top.
Enjoy!
-
That is all for now. Enjoy!
Fae's Food Corner
########################
Index:
I. Okonomiyaki(Osaka Style)
II. Okonomiyaki(Hiroshima Style)
III. Gyudon
########################
I. Okonomiyaki(Osaka Style)
Information:
Okonomiyaki is a popular pan fried food.
It is basically a sort of pancake pizza.
The first recipe-style is a popular one from Osaka.
Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/4 lb cabbage
6 tbsps chopped green onion
2/3 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef
For toppings:
Aonori (green/blue seaweed)
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
Preparation:
Put dashi soup stock in a bowl.
Mix the flour in the soup stock.
Rest the batter for an hour in the refrigerator.
Now for the big part!
1. Chop cabbage finely.
2. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl.
3. Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter.
4. Make a hole in the middle of the batter and add an egg in the hole.
5. Stir the batter.
6. Heat an electric pan and oil slightly.
7. Pour the batter over the pan and make a round.
8. Fry meat or your choice of toppings on the side.
9. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki.
10. Flip the okonomiyaki and cook for 5-7 more minutes.
11. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
12. Sprinkle aonori over the sauce.
13. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.
Makes 4-6 sheets.
Enjoy!
-
II. Okonomiyaki(Hiroshima Style)
Okonomiyaki is as stated above a sort of pancake-pizza.
This recipe is a regional favourite from Hiroshima.
Ingredients:
1 cup all purpose flour
3/4 cup dashi soup or water
4 eggs
2 cups finely chopped cabbage
2 cups bean sprouts
12 pieces thinly sliced pork
4 packages pre-steamed chucka noodles for yakisoba
Seasonings:
yakisoba sauce or salt
okonomiyaki sauce or worcester sauce
mayonnaise
Toppings:
chopped green onion
aonori (dried seaweed powder made from green/blue seweed)
Preparation:
1. Mix flour and dashi soup stock to make okonomiyaki batter.
2. Heat and oil a large skillet or iron plate.
3. Spread a scoop of the batter into a thin round over the pan.
4. Place a handful of cabbage and bean sprouts on top of the batter.
5. Place pork slices on top of the vegetables.
6. Pour some okonomiyaki batter over the ingredients.
7. Flip the okonomiyaki over with spatulas.
8. Cook it on low heat until meats and vegetables are cooked.
9. Meanwhile, fry yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like.
10. Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly.
11. Fry an egg on the side an break the egg york with spatula.
12. Replace the okonomiyaki on top of the fried egg and again press on the top firmly.
13. Spread okonomiyaki sauce or worcester sauce and mayonnaise on the okonomiyaki.
14. Sprinkle chopped green onion and ao-nori (dried seaweed powder) on the top.
Repeat this process to make more okonomiyaki.
Serving:
Serve the okonomiyaki on a plate with the egg side up.
Makes 4 servings
Enjoy your meal!
-
III. Gyudon
Information:
Gyudon is basically rice with beef topping.
It is simple, cheap and fairly quick to make.
Estimated time for this meal: About 30min.
Ingredients:
4 cups of hot cooked rice
200g thinly sliced beef
1 onion
1 tbsp salad oil
2 tbsp white wine
Soup:
1 cup of dashi jiru
3 tbsp soy sauce
2 tbsp sugar,
1 tbsp mirin (sweet sake for seasoning)
Topping:
Benishoga (red ginger) as needed
Preparation:
1. Cut beef into bite-sized pieces and soak them in white wine for 10 minutes.
2. Slice onion thinly about 5mm width.
Cooking:
1. Put soy sauce, sugar and mirin in a pan, and boil up.
2. Add splice beef in the pan and boil for 2-3 minutes.
3. Add onion slices and dashi soup in the pan, and boil down for 5 minutes.
(Do not forget putting on the lid.)
4. Stir and boil another 5 minutes.
Serving:
1. Serve cooked rice in a deep rice bowl and put the beef topping on the top of rice.
2. If you would like, place benishoga (red ginger) on the top.
Enjoy!
-
That is all for now. Enjoy!