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…
New Regular Contributor! – Vegetable Stock
For those who have been regular readers of our blog, you will know that Tony has made a couple of significant contributions as a guest contributor. Each time that he has published here, our reading numbers go through the roof. Now, I know that Tony is a likable guy, but nothing seems to justify the…
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…