This is the end of the New York steak cooked earlier to rare. I've been going back and forth between this and the rump roast, and some of that remains. This treatment is definitely not the sort of thing best done with a cut as fine as this New York steak, but I don't care. I didn't like it that much as a steak anyway.
The bowl is almost a sukiyaki, minus the shitaki and enoki mushrooms, the bok choy and the cellophane noodles, maybe carrots, and certainly bean sprouts. Come to think of it, not at all like sukiyaki, sorry about that.
It does have a sake, soy sauce, mirin, and beef stock base so in that way it is similar, but that is all.
I am showing these pictures because it might, just might, be useful to somebody somewhere sometime.
The flavors are built up in the pan ↑. Then the liquids are added ↓.
The liquids include strong flavor agents; sake, soy sauce, mirin for sweetness, or sugar otherwise and mostly beef stock.
This is Western angel hair pasta made of wheat, semolina specifically. It is cooked separately and added last to reheat.
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