Beef Donburi

A super easy meal that we can whip up to feed friends would be an improvised beef (steak) donburi. We still like using flank cut. This time, we used an unpeated sherry cask Kavalan whisky in its marinade. Cask strength whisky flavors should sink in richly. Heheh.

The man asked for a soup too, I was like, whuuut. Couldn't he have done with an easy dashi clear soup with tofu or something? Nope, he wanted a Cantonese soup. Fine. My soup pot only cooks for four anyway. Spare ribs and winter melon with bok choi. Seared the pork ribs and shoulder, and put the soup on the boil.

First, I needed to prep the rice. In went the scallops, mushrooms, chestnuts and pumpkin into the rice cooker to make kabocha kuri gohan. That would complement the beef nicely. Since this rice keeps well, I cooked an extra portion to store in the freezer. #ImpieCooks2018

Grilled the flank steak in the Dutch oven. There was a nice sizzle and it seared beautifully. P takes his beef well done (stomach issues lah), so the cast iron heat did that perfectly. We cooked two pieces together—the big piece came out medium, and the smaller piece came out well done. Hurrah! Before serving, the bowls were layered with 63°C sous vide eggs! I'm not fond of the sous vide texture for fish and meats. But eggs are great done sous vide.