Yakiniku
Washugyu
Gyutan
November 24th, 2009
Since we’re going to LA this Wednesday, we moved our date night to Tuesday. After having our lunch date at Grand Palace restaurant, we decided to spend our date at home (that way we could have more time to pack for our LA trip). This time, we decided to cook yakiniku at home.
For our menu, we bought seasoned pork belly, gyutan (beef tongue), Washugyu (American Kobe) and American Angus beef. The gyutan was prepared with light oil, salt and pepper. The Washugyu, as expected, was so tender and moist. However, after eating four slices of them, we started to fill the fat in the meat. I guess they were better for shabu-shabu. The angus beef was less tender but also less fatty.
Pork Belly
Washugyu on the grill
In addition to the meat, Prisci made braised king oyster mushroom (erynjii) with shiitake mushroom. This was her specialty. The mushrooms were wrapped inside an aluminum bag with some butter. Then the whole bag was grilled. In the end, you ended up with a very delicious mushroom dishes.
Overall, it was a nice and easy meal. Cooked from the comfort of our own kitchen. Easy to prepare and easy to cook. And we still have time to pack our clothes for our trip the next day.
Stefanus
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