To me…
The red one is a lot thicker, and packs a stronger pepper taste.
The green one is more watery, and packs a more acidic flavor.
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I usually add sugar to both just to round it out a bit, lol.
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Yokoso!
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I Love that! Yummy @John_E
I went the other route, clearly lol. My wife and I went to a Stack house on Route 66. This would last a few meals.
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My daughter watches videos on YouTube about Wagu beef and she kept asking about it. I told her she had it several time but she doesn’t remember. My wife walked into her trap and here we are, lol.
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Ooh. Wagyu gyushabu. Nice.
Would have made some prime sukiyaki too. And lol is that fridge yours? How much did you get?
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Lol. If that’s my fridge then I’ll be set for another covid lockdown.
This is pretty good. I love the wagon tartare I just don’t do raw egg yolk. My daughter liked the nigiri. She tried the tartare but it didn’t have enough seasoning for her a
Ms I guess it’s too early for raw sweet shrimps.
Oh my my.
My most favorite meal last week in Japan was Japanese BBQ and the Wagu.
Holy yum Batman.
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I love that so much with some dishes (primarily sukiyaki). But it takes some steeling of the nerves for an American to eat raw egg.
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Ahh yeah. Yakiniku is so so good.
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Yeah, my body is not adjusting well with raw yolk. I do a egg yolk sauce (sous vide) which is runny but fully cooked. I have a bottle in my fridge at all time, it’s about a dozen yolk per bottle.
Usually for sukiyaki you whip up the whole egg raw in a bowl and dip in it with the really heavily sauced up beef from the pan. A lot of the sauce also get in the egg and over time it just kind of becomes awesome. Adding some togarashi can also be good.
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Ichimi or nanami? I love them both!
I haven’t been brave enough to try the raw egg when I do sukiyaki, perhaps one day…
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Either works! I usually use shichimi (the seven spice one - same thing as nana-iro togarashi).
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i am not a big fan of cooked bell peppers, so i have avoided this dish until now: shakshuka (a heavily spiced stew of peppers, garlic, and tomatoes with a couple of eggs poached right in the sauce, topped with cilantro and feta cheese, and i added a couple of pieces of toasted chibatta). my first time making it and eating and i gotta say - one of the best things i have ever eaten. if you are interested i made the ‘traditional’ version from KWOOWK:
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Yeah! that’s awesome, kinda like the topping of the KatsuDon. Delish!!
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Yep or Oyakodon, which also has sansho. Love it.
(Love that the dish name literally means ‘parent and child over rice’. Chicken and egg, lol.)