ビーフねぎ

Cooked with a bit of oil, a bit of soy sauce, and a bit of sugar, thinly sliced beef is suuuuper tastey with fresh green onion.

New discoveries every day!

Simple Sugar (Mint juleps)

1 cup water + 1 cup sugar. Put in medium saucepan.  Bring to boil, stirring, until sugar has dissolved.  Let cool. Store in fridge.

Love,

Mom

Mint Juleps:
In the bottom of a juice cup, mix 1 shot of bourbon and an equal amount of simple syrup. Mash three sprigs of mint (the very top set of leaves are the freshest and most delicious). Fill the cup with crushed ice and stir, perhaps adding more simple syrup or bourbon, depending on your taste. Garnish with a pretty sprig of mint and stick in a straw, and don't forget your Derby hats!

Beef Stew

I'm going to try something similar...

Ingredients

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Kinpira Gobo (stir fried burdock root)

Something like this:

Ingredients:

• 1/2 lb gobo (burdock root)
• 1/4 lb carrot, peeled and cut into short and thin strips
• 1 1/2 Tbsp mirin (*optional, leave out for alcohol-free)
• 1 Tbsp sugar (*optional, leave out for sugar-free)
• 1/2 Tbsp sake (*optional, leave out for alcohol-free)
• 1 Tbsp soy sauce
• 1 tsp sesame seeds
• sprinkling of chili flakes (*optional, leave out for folks who don't handle spicy)
• 2 tsps vegetable oil (sesame oil for a deeper flavor)

Preparation:

1. Lightly shave the gobo skin (drag the back of a knife-blade along it rather than a peeler-- most of the flavor is right under the peel). Julienne gobo-- diagonal medallions are a good starting point. 
2. Soak gobo for 10 minutes, then change water and soak again.
3. Heat vegetable oil/sesame in a frying pan, and fry gobo for a couple minutes. Add carrot strips in the pan and stir-fry them. Add sake, mirin, and sugar and stir-fry until the liquid is gone. Season with soy sauce and stir-fry well. Turn off the heat. Sprinkle sesame seeds.

Notes:

-dark rings indicate old gobo

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