Beyond Two Souls How to Make Asian Beef
In Beyond: Two Souls you play as a girl named Jodie, who has a pet ghost. His name is Aiden and you also occasionally play as him as well. Aiden is always with Jodie and he does stuff that is sometimes really cool and sometimes kind of creepy. Scaring the living crap out of some teenage bullies (but stopping short of burning the house down)… way beyond cool. Possessing your guardian so you can go to a Saturday night party…. creepy. But you do end up rooting for Jodie quite a bit, in part because almost everyone she meets tries to use her.
Anyway, at one point during the game you get a phone call from your coworker of two years, who asks you out on a date. Actually he mentions that he asked you out a few days ago, via email, and since it's Friday night he was wondering what he should do about these dinner reservations. What a mook. You see him literally every day and he sends you an email? Anyway, since it's already too late to go out, Jodie invites what's-his-name over for dinner. So you have 45 minutes to clean your apartment, shower, and make dinner. After that you (meaning you the player, not Jodie) witness the most boring date ever. But with Aiden's help you can make it MUCH more interesting.
All this is off point. I'm talking about food, not spicing up a romantic evening with Poltergeist-like phenomena. With such little time (an apparently no cooking experience) Jodie opens her only cookbook and she's got three choices:
He's not worth it; just order a pizza.
Cook or order in? Surprisingly, if you decide to cook the game lets you totally ruin the food. This was another way to add some entertainment to an otherwise bland conversation. Watching what's-his-name (Ryan? I think Ryan) choke down beef with way too much salt or ginger and then look up and smile was totally worth it. But what's actually in this dish? "Asian beef" isn't very descriptive.
Looks a bit like that "cutting your own thumb off" scene from Heavy Rain, doesn't it?
I know it calls for ginger, but not much else is said about the dish. So I went through my cookbooks, figuring I had complete creative freedom with such a vague name for a dish. I found inspiration in my Japanese Hot Pot cookbook. But, this being central PA, the only ingredients we can get from this recipe are beef, onions, and napa cabbage. We switched in and out so many ingredients that I'm going ahead and calling this one my dish. Below is my recipe, but I didn't make it exactly this way. I added some improvements to what I did, because when I made this it was good but not great.
Mark's Beef Sukiyaki Dish to Scare Ryan Away
Ingredients:
olive oil
1 lb. flatiron steak
½ sweet onion, sliced thin
2 green onions, sliced into 1-inch pieces
¼ napa cabbage, sliced
4 oz. cremini mushrooms, sliced
4 oz. button mushrooms, sliced
½ package firm silken tofu, cut into 4 pieces
4-5 tatsoi leaves and stems
1 package shiritake noodles, rinsed and drained
1 zucchini, cut into 2-inch long spears
2 cups Sake
½ cup soy sauce + 1 cup water, mixed together
¼ cup sugar
My choice of mushroom isn't very creative; use what you've got. Most of the prep time for this dish is slicing everything up. To slice the steak, first put it in the freezer for about an hour. Once it's firmed up, slice it down the middle and then make thin slices against the grain. Flatiron steak is great for this. For the tatsoi, cut the stems away from the leaves. Cut the stems into 1-inch slices, and slice the leaves about ½-inch wide.
Now for the fun part. Heat some oil at the bottom of a dutch oven. Throw in the beef and brown all over. I basically kept it moving, constantly tossing the beef with kitchen tongs until it was browned. When that is done put in the mushrooms, onion, green onion, tatsoi stems, zucchini, cabbage, tofu, and sake. Be sure to keep everything in separate, neat sections.
Yes, I built tofu walls to keep the cabbage in.
Simmer the sake for about a minute, then sprinkle on the sugar and pour the soy sauce / water mix. Decrease the heat and simmer for about 10 minutes. Add the tatsoi and noodles and simmer for another 1-2 minutes, until the leaves have wilted.
I should have immersed the tofu in the liquid more from the beginning. So do that.
Using tongs and a ladle, dish out into individual bowls, making sure to get some of everything in each bowl. There's a lot of goodness in there; get it all.
The lighting is awful in my kitchen, I know. I was tired.
As you can see there's not a lot of liquid in that bowl. Also, the broth was extremely salty, but I didn't notice that until I was done eating everything else and was just finishing off the broth. I thought it was very good until then. I fixed both of these problems up in the ingredients section by adding a cup of water. You may need to have 2 cups, but it's a matter of taste at this point, really. The recipe in the cookbook didn't call for any water.
We also made some ramen in a separate pot that we added at the table; hence the title of the post. In all I'm thinking it took me about 45 minutes to make this, which means that there was food to eat, but I certainly didn't have time to clean anything or shower, so sorry dude. Just wait outside until I'm ready.
Source: https://perpetualdesipience.wordpress.com/tag/beyond-two-souls/
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