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A Japanese beef rice bowl with thin slices of beef and onions, cooked in an addicting sauce.
Heat oil in a wok or skillet over medium heat and cook ginger for 2 minutes. Add onion and stir-fry until translucent, about 5 minutes. Add drained mushrooms and cook for another 5 minutes.
Mix dashi powder and hot water. Add dashi broth, soy sauce, sugar, mirin and sake and bring to a boil. Reduce the heat and let simmer for 5 minutes.
Add beef and cook for another 5-10 minutes, until there is about 1/2 cup sauce left.
Prepare 2 bowls of rice and scoop the beef topping with sauce onto the rice. Sprinkle with a dash of sesame if you’d like.
This recipe is gluten-free if you use gluten-free soy sauce.
Hot-pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.
Recipe lightly adapted from Pickled Plum.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!