If you are using a shoebox or wooden mold, make sure it is lined with parchment paper. Use an old plastic spatula to scrape out the last bits of soap from the pot to the mold.  Be sure you are still wearing gloves and safety goggles during this step since raw soap is caustic and can burn skin. Carefully hold the mold an inch or two above the table and drop it. Do this a few times to work out any air bubbles inside the raw soap. If you're using a shoebox as a mold, put the lid on it and cover with several towels. If you're using a soap mold, tape a piece of cardboard over the top before adding towels.  The towels help insulate the soap to allow saponification to occur. Leave the soap covered, undisturbed, and out of air drafts (including the air-conditioner) for 24 hours. The soap will go through a gel stage and a heat process during the 24 hours. Uncover the soap and let it sit for another 12 hours, then see what the results are.  If you measured accurately and followed the directions, the soap may have a light layer of a white ash-like substance on the top.  This is basically harmless and can be scraped away with the edge of an old ruler or metal spatula. If the soap has a deep oily film on top, it cannot be used, because it has separated. This will occur if your measurements were not accurate, you did not stir long enough, or if there is a drastic difference in the temperatures of the lye and oils when they are mixed. If the soap did not set at all, or has white or clear pockets in it, this means it is caustic and cannot be used. This is caused by under-stirring during the soap-making process.

Summary: Pour the soap into your mold. Cover the mold. Check the soap.


Make sure you are clear on who the audience is. Consider if they have a knowledge base or are starting completely fresh. This will give you an idea of how broad or specific you need to be throughout the manual. When it makes sense, write directly to the audience saying, “When you get to this step…” rather than something like, “When a person gets to this step.”  If you are training employees on a brand new software that no one has seen, it's safe to assume they won't know anything. If you are training for sales techniques at a clothing store, you don't need to explain what pants and shirts are. Don't patronize people by over explaining simple concepts, but also don't assume they know something that they may not know. Not everyone can learn by reading 20 pages of text, so include ways for users to apply what they read and get hands on experience. Give a scenario and ask the reader to solve a problem of some kind. Allow for discussion and collaboration among trainees. You want to cater to different learning styles so the manual is useful for as many people as possible. You can't fit every employee perfectly, but if you only use one approach you aren't likely to get through to very many at all. The goal of the training manual is to help employees learn what they need to know, so aim to make it easy for as many people as possible. If you are writing a printed manual, consider whether or not you can give trainees access to extra materials, such as videos or audio recordings. For learners who would struggle to read an entire manual, you can work to ensure they still learn what they need to. Many times the written manual will be the primary training tool, but a few extras may make a big difference. This may be affected by the type of content your manual includes and may not be applicable in all cases. Take stock of the specifics of your manual and judge whether or not extra materials could be created.

Summary: Write for and to your audience. Include problem-solving scenarios and discussion topics. Enhance the manual with videos or audio recordings.


Use a sharp knife to shave the beef into very thin slices. Cut the onion and shiitake mushrooms into moderately thin slices, as well.  To save yourself time and effort, ask the butcher to slice the beef very thinly before packaging it. If the butcher does not slice the beef, freeze it for 1 hour before slicing it yourself. Partially frozen meat is easier to cut than fully thawed meat. The slices of beef should be just a little thicker than cold cut lunchmeat is. This thinness is key. Beef that is too thick will not cook quickly enough. The slices of onion and mushroom should both be approximately 1/3 inch (1 cm) thick. Place the butter in a medium saucepan and set it on the stove. Heat over medium for a few minutes, just until the butter is completely melted. Add the sliced onions and sliced shiitake mushrooms to the melted butter. Cook, stirring frequently, for 4 to 5 minutes. The onion should become translucent and the shiitake mushrooms should feel notably tender. Add both alcohols to the saucepan. Cook for another 2 minutes. During this time, most of the actual alcohol should burn away, leaving only the flavor behind. Add the water, Dashi powder, soy sauce, sugar, grated ginger, and minced garlic to the contents of the saucepan. Stir to combine. Allow the contents of the pan to reach a steady simmer before continuing. Place the thin slices of raw beef in the saucepan. Reduce the heat to low and cook gently for 3 to 5 minutes.  Use cooking chopsticks or tongs to carefully separate the beef slices as they cook. Doing so can help prevent the beef from sticking together. This may seem like an abnormally short cooking time, but if the beef has been sliced to an adequately thin size, it should be plenty. Do not overcook the beef since it can easily become dry. Fill two serving bowls with freshly steamed white rice. Divide the gyudon evenly and spread it over the rice in both bowls. For an even more authentic experience, prepare Asian-style sticky rice or sushi rice instead of relying on instant rice. Top each serving of gyudon with an organic raw egg. Crack the egg directly over the beef, allowing the yolk to remain intact in the center of the bowl when you serve the dish.  Please exercise caution when consuming raw eggs. Organic eggs from a clean, reliable source might be safe to eat, but the USDA discourages the consumption of raw eggs altogether due to the risk of salmonella. If you feel squeamish about consuming raw eggs, you may skip this step. If you do opt to include the raw egg, mix it into the beef and rice as you eat the gyudon. Doing so can give the taste of the dish a rich, creamy undertone. Gyudon is frequently topped with a bit of shichimi togarashi and beni shoga. Pair it with sides like miso soup and steamed vegetables. A combination of broccoli, cauliflower, and sliced carrots will pair especially well with this dish, but you can serve it with any vegetables you prefer. Consider steaming the vegetables for a few minutes, allowing them to become tender-crisp without turning into mush.
Summary: Slice the beef and vegetables. Melt the butter. Sauté the onion and shiitake mushrooms. Mix in the sake and mirin. Stir in the water and remaining seasonings. Add the beef and simmer gently. Serve over rice. Top with the egg. Add any other desired accompaniments.