Jaybee Posted January 9, 2016 Share Posted January 9, 2016 Many years ago, I had a dish served by a Japanese lady, who gave me the recipe. I haven't made it in years, and can't find the recipe, but it is soooo good! I might can make it work with what I am finding through searches, but nothing is quite right. It calls for flank steak, which is then marinated in a combo of (I think) these ingredients, but I don't know if this is all of them, and I don't know the amounts: cooking sherry (or was it white wine?) ginger soy sauce green onions It was then dredged in flour and fried. When done, you cut it diagonally into strips. It is delicious hot or cold. I first had it served at a potluck, where it wasn't cold or hot, and I could hardly leave it alone. Anybody? Quote Link to comment Share on other sites More sharing options...
Annie G Posted January 9, 2016 Share Posted January 9, 2016 Is it gyudon? Or maybe gyukatsu? Do you go on Pinterest? Look at gyudon and gyukatsu and see if either looks like what you recall. 1 Quote Link to comment Share on other sites More sharing options...
Cinder Posted January 9, 2016 Share Posted January 9, 2016 It does sound more like a katsu style prep to me. I've only had it as chicken or tonkatsu (pork) but I've never made it myself. 1 Quote Link to comment Share on other sites More sharing options...
Jaybee Posted January 9, 2016 Author Share Posted January 9, 2016 (edited) Well, it isn't either one of these completely. Sort of like the marinade for the gyudon then cooked like the gyukatsu. Only it looked more appetizing than the recipes for the gyukatsu that I found. But that is a start--thanks! :) ETA: I may just have to wing it this first time, and see what happens. Edited January 9, 2016 by Jaybee 1 Quote Link to comment Share on other sites More sharing options...
Annie G Posted January 9, 2016 Share Posted January 9, 2016 It does sound more like a katsu style prep to me. I've only had it as chicken or tonkatsu (pork) but I've never made it myself. Yeah, I've made it with chicken or pork and I'd never choose to use beef. It's fabulous with pork! I really enjoy gyudon but I don't think that's what she was describing either. But it's beef and has the flavors she described. Great. Now guess what I want for dinner! 1 Quote Link to comment Share on other sites More sharing options...
Jaybee Posted January 9, 2016 Author Share Posted January 9, 2016 Great. Now guess what I want for dinner! My mouth is watering just thinking about it. I sure hope I can get this right, or my taste buds will be very disappointed tonight! 1 Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted January 9, 2016 Share Posted January 9, 2016 https://1tess.wordpress.com/2009/03/21/deep-fried-steak-and-onions/ 2 Quote Link to comment Share on other sites More sharing options...
Jaybee Posted January 9, 2016 Author Share Posted January 9, 2016 Thanks, Jean. I am combining recipes for the marinade. I had forgotten about dipping in egg before the flour. What I have mixed up at least smells right, ha. 1 Quote Link to comment Share on other sites More sharing options...
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