The fam loved this and said that we should have it again. I had to make a couple of substitutions due to pantry contents: 1/4 cup mushroom flavored soy sauce (didn't have enough regular), rice vinegar for white or cider (seemed like the thing to do for an Asian-inspired dish), and a couple cloves of garlic, crushed instead of the garlic powder. Oh, and skip the water -- the meat makes enough juice on its own. Instead of splitting the marinade, I dumped the whole thing into a zip-top bag with the meat and threw it in the frig overnight, then put it into the slow cooker in the morning before work. 8 hours on low, then transferred the meat to a bowl, covered and kept warm. I defatted the liquid, added it, a tsp of red pepper flakes, and a bag of frozen stir-fry veggies to a large saute pan, brought it to a boil, and added the cornstarch slurry. It was perfect. I was expecting the sauce to taste a little more like Yoshida's. It doesn't, so don't be disappointed. Serve: a bed of rice topped with shredded meat and cover with veggies & sauce. Mmmm!
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The fam loved this and said that we should have it again. I had to make a couple of...