Comments on: home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi

By: Goran Ivanisevic

Goran Ivanisevic — Thu, 21 Aug 2008 09:28:49 +0000

That picture looks so tasty I want to eat that stuff out of this website.

By: PekoPeko

PekoPeko — Tue, 29 Apr 2008 02:46:19 +0000

Hello Karen,

Thanks, it tasted tasty too!

Regarding the sauce, could you tell what is unclear about the explanation above? (See Sauce Ingredients and Sauce Preparation)

Thanks!

By: Karen D. Hurley

Karen D. Hurley — Tue, 29 Apr 2008 02:36:01 +0000

great pic;looks very tasty! how do u make the sauce onion/shoyu sauce?

By: PekoPeko

PekoPeko — Tue, 29 Apr 2008 02:31:00 +0000

Hello Helen,

I had a look at your pik on your blog and it looks yummy — in quite a different way.

For comparison sake, I will embed your pik here for everyone.

By: Helen

Helen — Fri, 25 Apr 2008 00:32:27 +0000

Hi I, like fredy, had to make a lot of adjustments as I am far out in the country, but think it was delicious! I put pictures of it up on my blog, and linked back to your recipe. I linked the post to my name here. Thank you very much for posting it!

By: PekoPeko

PekoPeko — Mon, 21 Apr 2008 00:58:01 +0000

Hi fredy,
Thanks for stopping by and very glad to hear that you found this recipe useful. Can we see any piks of your adaptation?
Peko

By: fredy

fredy — Sun, 20 Apr 2008 15:09:04 +0000

Hi,

I stumbled upon your recipe and it looked so delicious that I tried it right away, adjusting it (heavely…) since not all ingredients are readily available here (Netherlands) like the rice (I used regular brown rice), vegetables (I used rucola, fresh spinach and paksoy leaves) and the Wagyu I replaced with plain roast beef…. nòt ‘wa’ at all… Nevertheless: it all came out very very tasty, because the sauce is so great!
Thanks for sharing!

By: Umeboshi Superstar

Umeboshi Superstar — Wed, 09 Jan 2008 01:00:04 +0000

kutai kutai! It looks so delicious!

By: PekoPeko

PekoPeko — Mon, 31 Dec 2007 02:26:19 +0000

Hi Momo,
Cute name!
No wagyu over there? I searched on the internet and it looks like it can easily be had (for quite a hefty price) in North America.
I understand that some Japanese producers of ‘wagyu’ are accusing these upstart producers abroad of ‘knocking off’ wagyu. Ahh, what goes around comes around!
They are saying that it can’t be ‘wa’ if it isn’t produced in Japan. The upstarts retort that if you feed the cow beer and apples and massage it everyday, etc, then it is ‘wa’.

About the mugi gohan, the white and brown rice is just Japanese short grain rice. California ‘Japanese’ rice is just fine. The mugi is of course, pressed oats.

I bought some soba kernels to be added to rice, that makes soba-gohan, similar to mugi-gohan.

By: PekoPeko

PekoPeko — Mon, 31 Dec 2007 01:51:50 +0000

Hi Kat,
Yes, maybe even better than great!

Hi Nate,
ONO?

By: Momo

Momo — Sun, 30 Dec 2007 21:23:09 +0000

This looks so yummy and pretty!
i’m half japanese and never got to taste wagyu beef before! hopefully I can go grab some at a market and make it the way you did and achieve the same taste and flavors. The genmai mugi gohan.. what kind of rice is that? I dont think i’v ever made it before

By: Nate

Nate — Sat, 29 Dec 2007 20:51:09 +0000

Yah, looks ONO!