"Drew Hamilton" <awh@awh.org> wrote in message
news:gmi671-eaq.ln1@urd.awh.org...
> Bryce <fukuzzz@takethisout.hotmail.com> wrote:
> >what exactly are the ingredients? anyone have a good recipe that might
> >resemble the taste of yoshinori's chain stuff?
>
> The hardest part is finding out what cut of meat to use, and then getting
> it thin.  I've had decent luck with pre-cut shabu-shabu meat from the
> local Japanese grocery.  No other butchers that I've found will slice meat
> that thin (though I suppose that back when fondue was popular there must
> have been lots).
>
> To make it, you'll want to first chop up some onions and brown them.
> Then add soy sauce, sugar, and mirin to the pan.  I don't know the
> ratio; I just put them in until it seems right.  To duplicate the
> true Yoshinoya flavour, you'll probably want to put in some MSG.
> Once you've got the sauce right, dump in the raw sliced-up meat and cook
> that for a while.  Then just take the whole mess and dump it on top of
> rice.
>
> One thing that I haven't been able to find is that brown crushed-up-pepper
> stuff that is in shakers at Yoshinoya.  I think it's a mixture of
> peppers, salt, and MSG.
>
>  - awh
>

Thanks Drew. I'll give that I shot.