Gastroposters got saucy for last week’s mission, showing their favourite dressings to drown their dishes in. From sweet and sour to syrup to salsa, there are a number of ways to make sure we’re never left high and dry for our dining experiences. Here is my photo spot on today's Saturday's National Post's Gastropost where you complete a weekly mission, share your delicious food photos and get in the paper. This is the two-page spread.
Here's how I got saucy-- Japanese western food Yoshoku-style with Hamburg steaks in a creamy shimeji mushroom sauce jazzed with soy and mirin for a heavenly earthy Asian umami dimension. Serve with orzo instead of steamed rice.
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| Japanese Hambagu with Creamy Mushroom |
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