Jenn Dolari @dolari@driveinsaturday.org

"It's supposed to hurt, it's SCIENCE."

My cinnamon rolls may not look correct, but they taste VERY correct.

I keep walking past my kitchen, and because I haven't washed all my dishes from last night gyudon bowl, it smells like a Teriyaki Shop. They need to make that an air freshener.

"Welcome to the Totally Rational Deep Thoughts Rountable Podcast. Today our distinguished panel of Ivy League College Professors will discuss and debate the following: Does Underwear Get Mad At Us When We Fart?"

This Week's Fancy Pants Meal: Meat and Rice Bowl.

Another Zelda inspired recipe from the Legend's Cookbook.

Great little rice bowl, but I accidentally added far too much water to the rice, and it came out fairly gummy. Also missing the red onion pickle as I couldn't find any out here, but that's okay - my body does wierd things with red onion.

Still, an unexpectedly spicy meal, but with a nice sweet-and-salty tangy taste. Very much akin to a gyudon bowl.

# Meat and Rice Bowl

The Legend's Cookbook

1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice

1 - Soak the rice in water for 20 minutes.
2 - Drain off all the water.
3 - Add fresh, cool water and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off in mostly clear.
4 - In a large pot, add the rice, and then fill with water until the rice is fully submerged and about one inch below the water line. Bring to a boil over medium heat.
5 - Once the water is boiling turn the heat down to low and cook for 12 minutes, or until the water is completely absorbed.
6 - Remove the pot from heat and set aside, covered, so it can steam for at least 10 minutes.
7 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
8 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - Garnish with sesame seeds, pickled onions, and scallions.

9 servings at ~37.5g carbs per serving
Calories 264
Total Fat 3g
Total Carbohydrate 36g
Protein 16g