Gyudon from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • Delys77 on March 05, 2014

    Pg. 135 The recipe calls for Sukiyaki Beef, but upon doing a little research it seems any relatively tender well marbled cut of beef will do. I bought boneless short ribs, froze till quite firm and sliced across the grain with a sharp knife. This worked quite well. Otherwise I followed the recipe exactly save for the pickled ginger condiment, which I would add next time as a bit of acidity would balance this relatively sweet dish. I did find there was too much liquid so I might cut it back by about 1/3 next time. Also, while the dashi adds a very interesting nuance I might decrease the relative proportion of dashi a bit. Lastly, I would suggest full sodium soy sauce as the light soy left this a touch under seasoned. Overall however a very comforting cold weather weeknight supper that came together very easily. Serve with sauteed asian greens and you have a lovely meal.

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