Monday, March 1, 2010


Since I tasted some of Mrs. Winterbottom's gyuniku yesterday, I thought I'd make gyu-don for dinner. Plus I got spicy tuna and shiokara from Yama Mama Ichigo, so it was a good night for rice.

I got a package of beni shoga and about 3 lb. of thinly sliced beef brisket at the Korean market. The rest of the ingredients (onion, soy sauce, mirin, sugar, dashi) I already had at home. It took a rather long time to make a rather simple meal, owing to some personal difficulties, but in the end I made a gigantic potful of gyuniku.
3/1/10 Gyu-don and Horenso Ohitashi
I ate my gyu-don with a raw egg and shichimi. I also made horenso ohitashi on the side. Along with the spicy tuna, it was a delicious and filling meal.

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