Gyuniku, Gobo, Porucini Gohan

Rice with Beef and MushroomsOOO, steak! This week is unusual because while I’m not a huge fan of beef, I’ve made (and enjoyed) several beef recipes! Back to beef: my mom often made 1 pound of beef feed six people. It was usually ground beef and meatloaf, or spaghetti sauce. If we ate “steak” it was something called “Swiss Steak,” which I remember being slices of inexpensive bottom round, drowned and boiled in tomato sauce until they were fibrous and flavorless.

Iwashi Gohan

Iwashi Gohan Sardines with RiceThis recipe is simply rice, fish, and ginger—Japanese home cooking that puts a light dinner on the table without muss. It is a recipe inspired by Kyoto Foodie whose blog is dedicated to the culinary culture of Kyoto, Japan. It is best served immediately from the pot, with a nice bowl of miso soup, and some pickles.