Beef Donburi For Two (Japanese Beef Rice Bowl)

beef donburi

I was looking for some inspirations of what to make for dinner when I came across a recipe for Beef Donburi. Since I haven’t had it for a while, I thought it would be a good idea to make it. I have the similar ingredients but the beef at home. So, I modified this recipe according to what I had that day in my pantry.

I have never thought that finding a thinly sliced beef for “sukiyaki” would be so hard in Texas. I remember when I was in Hawaii they sell that kind of beef everywhere in supermarkets. Anyway, what I was able to find in our nearby supermarket was what they called “Stir fry beef”.  They are not as paper-thin as I want them to be, but they were okay. I thought, I could cut them even thinner, but I was not going to do that. Besides, I don’t have the right kind of knife to do it.  If you can’t find the thinly sliced beef,  find the thinnest possible then use hand meat tenderizer to make them even thinner. It worked out well for me and it made my meat even moist and tender!.

This recipe calls for sweet white wine. You want your beef donburi to taste kind of sweet, so sweet white wine and mirin would help do that. I heard some people use Moscato, I used Texas Sweet Chardonnay that is what we had.  The wine really enhanced the flavor of the beef.

Ingredients:

1/4 lb thinly sliced beef
1/2 medium size onion
1 cup of baby bella mushrooms, sliced
2 cups of spinach (optional- I like mine with a little veggy in it)
Seasoning sauce (recipe below)

Seasoning Sauce:

1 cup of sweet white wine
5 tablespoons of soy sauce
2 tablespoon of sugar
3 tablespoon of Japanese mirin
1 teaspoon of Japanese sake

Direction

1. Combine all of the sauce ingredients in a bowl, set aside.

2. In a flat saute pan, heat up 1 tablespoon of oil on high heat. Add onions to saute until translucent, about 5 minutes.

3. Add the sauce ingredients and bring to a boil on high heat. Then reduce to medium heat. Just before you simmer the sauce, add the mushroom, spinach, if using and simmer for another 15 minutes. At this point, the onions should be soft and carry a sweet taste. Pick them up and place them in a separate bowl, set aside.

4. When you are ready, add the beef just minutes before you serve because the thinly sliced beef cooks quickly. Do not overcook the beef, or it will turn tough.

5. Put a bowl of warm rice, add the beef on top, and the rest of the ingredients that you set aside on top of the beef.

It is fast and easy! Enjoy!

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Spaghetti alla Carbonara

071 spaghetti carbonara

Nowadays, I find it hard to find spaghetti with carbonara sauce in the menu in an Italian restaurant. Carbonara sauce is one of my favorite pasta sauces! And, when I do find it in a restaurant, it is unlikely as good as I expect it to be. Maybe because it is made from raw eggs and people are afraid to consume it at a restaurant? I’m not sure. But, I sure do miss it from time to time.

So, since there were a lot of leftover ham from New Year dinner, I decided to make spaghetti carbonara sauce. I found this very good recipe online, and of course, being me, I had to modify it to my liking. Everybody loved it!! No leftover this time. Shucks!! 🙂 That’s ok, besides, carbonara sauce is not good if you heat it up because of the eggs in the sauce will be cooked and it would not only look weird but it will taste weird as well. So, serve the sauce immediately when it is still warm.

This recipe serves 8 people:

1 pound spaghetti
1 tablespoon olive oil
1/4 lb of ham, chopped (I used smoked ham)
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs, beaten
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

In a large pot of boiling salted water, put some salt in it if you like. Cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, add minced garlic and saute it until fragrant. Add chopped onion, and cook over medium heat until onion is translucent.  Then put in the chopped ham until slightly crisp. Saute for about 2 minutes then add wine if desired; cook one more minute.

Add cooked and drained spaghetti into the mixture. Toss to coat and heat through in a medium high heat, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Remove from heat. You don’t want the eggs to cook. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that ham and parmesan cheese are salty).

Serve immediately with chopped parsley sprinkled on top.

Enjoy! I hope you like it as I do!

Flavorbliss Carribean Jerk Chicken

I made this chicken for a party, and had rave reviews. People have been asking for the recipe. The truth is, I copied the recipe from 2-3 different sources and I do that often to find easier ways of doing things or to see if I can use what I have in my fridge or in the pantry. So, I didn’t have any answer to one when people asked me. My bad! I tried to compile all the recipes into one, and kitchen tested it… this is what I got. I hope this chicken would taste the same with the other time that I made it.  Last time, I also marinated the chicken for 2 days in the fridge with the ziplock bag, and turned them over once.

I created this recipe based those recipes I found. It was exciting trying to re-create truly my own recipe based on others. It was just like making recipe from a scratch! Anyhow, this recipe is tested. I like sweets, I think the recipe needed more sugar. But, when others tried it, they said that it is just right. I think it’s because the longer the chicken sits, the more flavors the chicken would absorb from the marinade. So, the longer you marinate, the stronger the taste would be. Use the herb and sugar to your liking in moderation.

1/2 cup malt vinegar (or white vinegar)

1 cup of orange juice from concentrate

1 onion, minced, or  1 tbsp onion powder will do

2 Tsp dried thyme or 4 Tsp fresh thyme leaves, chopped

2 Tbsp olive oil

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons ground allspice

2 teaspoons ground cinnamon

2 teaspoons ground rosemary

2 teaspoons ground sage

2 teaspoons ground nutmeg

2 teaspoons ground ginger

2 teaspoons garlic powder

2 1/2 teaspoons molasses

1/2 cup brown sugar

1 roasting chicken, cut in half, lengthwise or use drumsticks

1 tbsp lime juice, or  as needed (the marinade will taste acidic but the acid will burn after cooking)

1 teaspoon cornstarch dissolves in a little water (to thicken the marinade)

Make sure that you tenderize the chicken well by either using unflavored tenderizer powder, tool, or even poke the chicken with fork all over it. This will make sure that the marinade would be absorbed.

Put vinegar, orange juice, garlic powder, onion, thyme, olive oil, salt, pepper, allspice, cinnamon, rosemary, sage, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth and mix well. Then, put the mixture and brown sugar into a pot until it comes to boil.

Remove from heat. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour the marinade mixture when it cools down over the chicken, and coat well. Refrigerate at least overnight, turn the freezer bag once to distribute the marinade.

Good Luck! and let me know if yours turn out well!