Traditional Chawan Mushi with shrimp, marinated chicken, ginko and chestnuts. Topped with fresh mitsuba - Aerogarden grown. I wasn't as careful with the stirring and steaming this time, so the surface of the chawan was all bubbled. However, the delicate flavor and internal tenderness of the custard were perfect for the cold winter night.
This thin sliced beef served over rice is straight up Yoshinoya style. I have yet to turn broccoli and carrots neon though. This recipe is adapted from the Tsuji book, which usually has more broth than I'd like, so the below proportions are a little strange.
Gyodon (Beef Bowl)
1/2 lb thin sliced beef
2 long onions or 1 medium round onion, cut into long thin slices
1 tbsp veg oil
1/2 cup water
Generous 1/6 cup dark soy sauce
Generous 1/6 cup mirin
1 tbsp ginger juice (use the pickling water from the pink packaged kind)
Over high heat, saute onions till soft. Add beef till barely cooked through. Pour in sauce and stir-fry another minute or so. Adjust seasoning and add ginger juice before serving.
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