Comments on: Short rib beef udon

By: Caroline's Cooking

Caroline's Cooking — Mon, 04 Dec 2023 17:13:08 +0000

In reply to Jeanine. Thanks, and good spot, somehow I seem to have missed the word in there - now updated, as yes, that's when it goes in! Enjoy - it's one of our family favorites.

By: Jeanine

Jeanine — Mon, 04 Dec 2023 02:50:42 +0000

This looks so good! Does the 2 Tbsp sugar get added with the mirin and the soy sauce? Thanks!

By: Caroline's Cooking

Caroline's Cooking — Fri, 29 Jan 2021 23:31:29 +0000

In reply to angelina johnson. Glad you enjoyed, and those garnishes sound tasty too (certainly something you can play around with and adjust to taste). On the amount of dashi, actually your comment prompted me to check the recipe as it seems I forgot to say to cover the pot as it simmers. If you cover, then it's not going to reduce down anything like as much, obviously, so the original amount should work. (But more dashi and leaving open is another option too so whichever works)

By: angelina johnson

angelina johnson — Fri, 29 Jan 2021 06:12:18 +0000

this recipe is delicious but i found i had to make a few tweaks in order for it to be a success. as i made the dashi, i thought the volume (4 cups) was too low for a two hour braise and for serving, but decided to follow it as written. not ten minutes after i added the liquids to a low flame heat, my soy and mirin and dashi had already reduced to an almost syrupy state. as the dashi was simple to prepare from scratch, i made another full volume of four cups and added it to my pot. i think the soy, mirin, and sugar would have been far too strong without this adjustment. also, as i find chopped ginger to be an unpleasantly fibrous bite, i peeled my ginger and bruised the heck out of it and added to the stock whole. lastly, as there were no garnishes included in the photos, i decided to add a bit of black sesame seed, sliced scallions, homemade chile oil, and fried garlic. i think i will make this again, knowing the changes needed. my whole family enjoyed it. wonderful flavor and textures.

By: Caroline's Cooking

Caroline's Cooking — Sat, 21 Nov 2020 02:13:23 +0000

In reply to Amanda Wren-Grimwood. Thanks, there really is so much tasty flavor in there!

By: Caroline's Cooking

Caroline's Cooking — Sat, 21 Nov 2020 02:12:56 +0000

In reply to Chris Collins. The beef is really so wonderfully tender and it's all tasty too!

By: Chris Collins

Chris Collins — Fri, 20 Nov 2020 10:09:29 +0000

I love how juicy and tender the beef is! Can't wait to try the recipe 🙂

By: Amanda Wren-Grimwood

Amanda Wren-Grimwood — Fri, 20 Nov 2020 09:49:51 +0000

I love slow cooked beef as there is just so much flavour and all those Asian flavours too. Delicious!