Gyudon is easy to make, and delicious. Best translated as “seasoned thin-sliced beef over rice,” I have fond memories of eating gyudon at restaurants in Japan, where it is very popular. In fact, there are restaurants dedicated solely to gyudon, and its also a popular fast-food in it’s country of origin. Two of the most…
Carbonara 2: The Better of the Two
This carbonara recipe may even be better than the version I had made in August. It’s easier to eat and a bit more flavorful! What you’ll need to serve 4 people: 1-2T olive oil 4 oz pancetta or bacon cut up into small pieces (omit for vegetarian) 1 shallot—chopped finely 2 garlic cloves—chopped finely 4…
Japanese Curry Rice
Japanese curry rice takes a little time and work to make, but it’s well worth the effort. We usually make a double batch (a double-batch serves 8), so there’s some leftover for a couple of lunches or even another dinner (just freeze what you had made). It’s that good. There are a couple of…
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