Ingredients
350 grams Beef (shoulder)
1/2 Onion
2 tbsp Soy sauce
2 tbsp Sake
3 cm Wasabi paste
1 cm Garlic (tube type)
1/2 tsp Grated ginger
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Home dry-aging bags — age beef in your fridge, restaurant quality
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home dry-aging bags — age beef in your fridge, restaurant quality
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grate the onion and mix with the seasonings. Cut the fat off of the meat and slice diagonally. Cook the beef fat in a frying pan for about 2 minutes until the juices come out. Cook the meat for 1 minute, then flip and cook for another minute. Add about half of the sauce, cover with a lid, and cook for about 30 seconds. Remove the lid and add the remaining sauce. Coat for 30 seconds and you're done.