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Yoshinoya in Nagoya. In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving (並盛, namimori, or nami), large-serving (大盛, ōmori), or extra-large-serving (特盛, tokumori) [9] beef bowls, pork bowls (豚丼, butadon), [10] raw eggs (to stir and pour on top, sometimes ...
Yoshinoya moved its business to a similar dish made with pork instead of beef, which it named butadon (豚丼). Sukiya continued to serve gyūdon (using Australian beef) and also added a dish, tondon, equivalent to Yoshinoya's butadon, to its menu. (Buta and ton are both Japanese words for pig or pork, written with the same Kanji, 豚.
Unlike its competitor Yoshinoya, Sukiya did not stop serving gyūdon during the 2004 ban on American beef imports, instead switching to beef imported from Australia. In response to Yoshinoya's butadon (pork bowl, a substitute for gyūdon), Sukiya began serving its own version, tondon.
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
Add the beef and brown all over, about 5 minutes total. Remove from the heat. Arrange the roast in the center of the pan and brush with half of the garlic butter.
Southern cuisine expert, chef, and cookbook author Todd Richards makes his take on ramen by cooking down an intense potlikker with collard greens and bourbon, and incorporating the savory, chile ...
Gyūtan (牛タン) is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for cow ( 牛 , gyū ) and the English word tongue . Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan .
Step 1: Make a horizontal slice to cut it open. Place the roast lengthwise, fat-side down, on a cutting board, says LaPietra. Position your knife about a third of the way from the bottom of the ...