@@dylan_me_softly Thank you! My personal preference is just canola due to its high smoke point and cheap cost. Avocado oil would also work here if you like!
Looks interesting, I will have to try this one day. Guess my fave Japanese dishes would be Japanese style curry, and good sushi (although my town has zero good sushi.) I do make a lot of non-authentic miso-based soups at home for fast meals.
You're just steaming the beef on top of the onions and getting no Maillard reaction. Losing tons of flavor for no reason. Cook your beef first on high heat and then you can use that same pan/fond for your sauce.
@@allste626 actually, the meat is sliced so thinly that browning it would overcook it. this is a japanese dish, and a lot of asian dishes don’t brown meat as a necessary step, as other typically used ingredients provide that extra umami. take hainan chicken as another example. sure, browning your meat will create flavor, but you’re not going for that flavor or texture in every meat dish.
Katsuodon is my fave dish! I want to make this soon!!
@@ImTheKillaMonster thanks for watching all the way through! excited for you to try!
Love your channel and I'm sure it'll grow like crazy! What is your go-to neutral oil for recipes like this? Thanks for the great content.
@@dylan_me_softly Thank you! My personal preference is just canola due to its high smoke point and cheap cost. Avocado oil would also work here if you like!
Yum!
Looks interesting, I will have to try this one day.
Guess my fave Japanese dishes would be Japanese style curry, and good sushi (although my town has zero good sushi.) I do make a lot of non-authentic miso-based soups at home for fast meals.
@@banhit75 thanks for watching all the way through! japanese curry is so good!
You're just steaming the beef on top of the onions and getting no Maillard reaction. Losing tons of flavor for no reason. Cook your beef first on high heat and then you can use that same pan/fond for your sauce.
you don’t need to brown the meat in every single dish for it to be good
@@shaymin33988 Losing out on Maillard reaction for no reason is just silly. It would definitely be better in this dish.
@@allste626 actually, the meat is sliced so thinly that browning it would overcook it. this is a japanese dish, and a lot of asian dishes don’t brown meat as a necessary step, as other typically used ingredients provide that extra umami. take hainan chicken as another example. sure, browning your meat will create flavor, but you’re not going for that flavor or texture in every meat dish.