Posts Tagged The New Art Of Japanese Cooking

Morimoto Hayashi Stew, “Fast Version”

So my wife and I were spending the winter holidays at my folks place.  So during the course of our stay, I had made Ron Siegel’s Red Wine Braised shortribs and I had a reasonable amount of the braising liquid left. On top of that we also had a 1 last pound of kobe beef […]

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