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Gyudon! - IBNeko's Journal-Nyo~!
ibneko
ibneko
Gyudon!
Followed this: http://www.ehow.com/how_5122183_make-yoshinoya-beef.html

Conclusions:
1) frozen meat is magnitudes easier to slice with the slicing machine. But it does an amazing job of slicing really thin slices.

2) Thin meat should be treated the same way as you do with a hot pot. Pop it in, as soon as it's no longer red, pull it back out. I overcooked it slightly again this time, although it's better than last time, as the meat is thinner.

3) Onions are tasty. I need to add more.

4) I used 2 lbs of meat with the recipe. It involved 4 cups of dashi, 10 tbsp. of soy sauce (7 / 3 :: darker korean soy sauce / lighter mirim soy sauce), 1 tbsp of sugar (I RAN OUT! WTF ate all of my sugar!), 7+ tbsp of mirin rice wine, and no sake. (Didn't have any, didn't want to go buy more)

5) Total prep time is probably close to 1.5 hours. However, I now have enough to last me at least one, if not 2+ dinners.
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Comments
blackenedevn From: blackenedevn Date: October 5th, 2010 06:20 am (UTC) (Link)
exactly what part of it takes 1.5 hour?
From: notebk24 Date: October 13th, 2010 02:16 am (UTC) (Link)
Will you cook gyudon for me and parents when you come home?? (are you cming home over winter break?)
ibneko From: ibneko Date: October 13th, 2010 05:51 am (UTC) (Link)
Probably not. I won't have the meat slicing machine with me, although we want to consider buying it at home, so we can make cheap hotpot meat.
From: notebk24 Date: October 15th, 2010 02:50 pm (UTC) (Link)
=( You're not coming home???? =(
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