Tips

A showstopper in 30 minutes flat. It doesn’t take long to prepare a juicy ribeye with robust, meaty flavour, coupled with savoury wild mushrooms on the side—and we’ll show you how to do both simultaneously! Give your dish that special something with a fresh dip of parsley foam to compliment the boldness of the plate. Prep Time: 10 minutes Cook Time: 25 minutes Serves 2Ingredients Needed: Black Angus Ribeye Steak (200g) - 2 Steaks Olive Oil- 1 Tablespoon Black Peppercorns, Coarse- 1 Tablespoon Coarse Sea Salt- Quantity to taste Assorted Wild Mushrooms - 225 Grams Truffle Oil - 1 Tablespoon Parsley Foam: Fresh Parsley, Thick...

Quick & Easy Yoshinoya Beef Bowl Recipe Quick & Easy Yoshinoya Beef Bowl Recipe. Savoury and juicy thinly sliced meat served over steamed rice, this delicious Yoshinoya Beef Bowl recipe is a must-try! Prep Time: 5 minsCook Time: 15 minsTotal Time: 20 mins Servings: 2 INGREDIENTS ½ onion 1 green onion/scallion ½ cup dashi (1/2 cup = 120 ml) 1 Tbsp sake 2 Tbsp mirin 1 Tbsp sugar 2 Tbsp soy sauce 340g thinly sliced beef/pork 2 Tbsp pickled red ginger INSTRUCTIONS Gather all the ingredients. Cut the onion into thinly slices and chop the green onion. Set aside. Heat a large frying pan over medium-high heat and add 1/2 cup (120 ml) dashi, 1 Tbsp. sake, 1 Tbsp. sugar, 2...

  You got frozen shrimp, that's good. But the next place folks usually go wrong is thawing. It should go without saying that you should never use a microwave for defrosting shrimp, nor leave them to thaw on the kitchen counter. The best way to defrost frozen shrimp is in a colander in the refrigerator overnight. The next best way is to seal them tightly in a Ziploc bag with all the air pressed out and then run water over the bag for 5 to 10 minutes. Don't use warm or hot water, and don't run water over them without...

  Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!  Course: Main Course Cuisine: Japanese Keyword: hot pot, shabu shabu Servings: 4 Author: Nami INGREDIENTS 1 kombu (dried kelp) (10 g, 3" x 3" or 7.5 cm x 7.5 cm) 1 package udon noodles (9 oz/250 g) 8 leaves napa cabbage (12 oz/340 g) ½ bunch shungiku (Garland Chrysanthemum) (4 oz/113 g)(you can substitute the chrysanthemum for spinach or another green of your choice)...