The Least Useful Guide to Fukuoka

This time, I tried to roast a chunk of beef in our hotel room equipped with a small kitchen. Obviously  I can by no means cook a “proper” roast  in the kitchen that is intended to be used only for reheating ready meals. So I relied on a “stove top pot roast” method using a small pot:

browning all sides, simmering in water and Yakiniku no tare for 15 minutes, and leaving until the pot reaches the room temperature. For more details, see this comic that I referred to.

This is the end product.

Doesn’t look so bad, does it?

Around one pound of meat (cost around 7 dollars) made three meals for two of us: two generous servings of roast beef (picture), a big bowl of roast beef salad, and two servings of Yakiniku-don.