/ck/, I want to make Gyudon for myself this weekend. There's an asian grocer within 10 minutes of walking from my house. What's the best recipe you could provide for me - a pasty white gaijin?
You probably won't need the push of your own farts to make it.
>>22098268Recipe is from the top of my head.>1 pound of precut ribeye strips or similar beef product (thinner the better)>Yellow Onion Sliced intro strips (thin is good here too)>Soy Sauce 1/2 Cup, 2-3 tbsp of sugar or brown sugar, Mirin 1 tbsp, Cooking Sake 1tbsp (mix this shit all together)>A bit of vegetable oil Cook beef for like a minute an a half of medium high heat (let the pan preheat for like 2 minutes before)>Add Onions and cook with beef for like a minute or two>Add sauce, and reduce heat to medium low or low and simmer for like 5-6 more minutes.>Serve over rice.Hope this helps <3
>>22098287Sounds good. I've been looking at other recipies too and they're asking for dashi broth (which I can get from the grocer), but would you consider it essential?
>>22098292yes, also unless you can get the meat at the grocer, pre sliced, do it yourself. Get a single piece, freeze it a bit and slice it super thin while half frozen.
>>22098292I've personally never used it, but if you do, incorporate it into the sauce during the simmering process. Just a smidge though, dashi gives it that authentic, somewhat fishy aroma/taste. >>22098299Based value enjoyer.
