We usually buy meat on big pieces, age it a little more in the fridge before portioning it and freezing it. I prefer to cut my steaks in double portions (350-450 gr) each and therefore was experimenting since a while in the preparation. This is now my best result so far. Ingredients: 350-450 gr double…
Tag: rib eye
Gyudon with Onsen Tamago – Japanese beef on Rice and half cooked egg
For a rainy evening 😉 Ingredients for 2: 2 bowls of cooked rice (about 400 gr) 300gr of Rib-Eye thinly sliced 1 big or 2 smaller onions 1 piece of ginger ( about 3 cm) 3 garlic cloves 1 stem spring onion 1dl soup stock (dashi) 2 tbsp soy sauce 2 tbsp sake 1 tbsp…
The epicurean kitten 