Gyudon is an extremely forgiving recipe for the beginner of Japanese cooking. In fact, should the cook at least stick to the ingredients and not add some of their own, I think it’s almost impossible to mess this dish up. It also cooks itself, with no need to stir, nudge, flip or watch, as long as it stays on low. The result, served over rice, is a savory and tender candied-meat extravaganza.
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アスパラの肉巻きと冷やしそうめん
I was craving somen, because even though it’s in the 50s here in Chicago, it is June and I am ready for summer foods. I remembered my mom’s hiyashi somen, and a quick phone call later, I was boiling chicken breast in dashi stock with soy sauce, mirin, scrambling 2 eggs, and then julienning some eggplant to put in the sauce.
Season flank steak with salt and pepper on both sides. Marinate in garlic, chopped ancho chile, canola oil, lime, and a little cumin for as long as you want in a plastic bag with the air forced out of it. A day is perfect, but an hour will do.
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