It can be a signature dish of a restaurant and also can be a taste of Japanese "Mother".
Every mother (or even grand mother) of Japanese family has their own taste and recipe.
It is quite simple. Usually sliced beef, chunks of potato, carrot, onion and some other vegetables simmered in a bonito and konbu flavored "dashi" stock with sugar, rice wine and soy sauce.
So, I have put a little more thoughts into it and tried to make it different.
Yet, it still makes you remind of your mother!
Outside is grated potato mixed with sticky rice powder, make it as a skin of the bun.
Inside is dice cut beef and vegetables, simmered as same as regular "Niku jyaga"
No comments:
Post a Comment