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Monday, 13 March 2006

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stacey

oooooh sukiyaki! the last good sukiyaki i had was in hawaii.. however, I did have a delicious "chinese sukiyaki" ie. Huo guo recently for chinese new year. I've never had sukiyaki at a restaurant before, I always thought it was more of a home thing. Anyway, great recipe! :)

dietchilicheesefries

kirk, sounds pretty close to my mom's recipe.... mirin is freakin' underrated, it really don't get the love it deserves...

Rachel

mmm all the magic ingredients for a tasty soup/stew *sigh* wish I could have chowed down on that too :)
Is that vermicili I spy in the middle??

J

My mother has that same book!

Kirk

Hi Stacey - I've always thought of Huo Guo to be more like Shabu-shabu for some reason. Basically because I think of Warishita as a sauce vs a "broth". Actually, you can get really good Sukiyaki in a Restaurant (not in SD, though), but you will often pay $$$.

Hi DCCF - Funny, the mirin was something I added later. We didn't have much mirin in Hawaii as I was growing up - so my Mom just used sugar. Mirin adds another interesting dimension. I often call it the Japanese Restaurant smell - you can often get a hint of mirin in alot of Mom and Pop Japanese restaurants.

Hi Rachel - That noodle-ish thing that you see is Shirataki, made of the same "yam" as konnyaku. Very crunchy.

Hi J - Thanks for stopping by and commenting! I thought it was a pretty cool book, I just loved the "Hawaii the 49th state" line.

RONW

The joys of the Internet....no need even wash dishes. I'm with Rachel, though....there's 2 types of noodles shown in the picture. Which is which?? That collector's pamphlet on Sukiyaki is definitely Ebay material. 49th State and all that. It's similar to those mis-stamped coins. Of course, no amount of money in the world could possibly replace the pamphlet. IMO, the sukiyaki sauce is a tad more important than the grade of meat used, even though the two are quite integral to one another, mainly since pork can be substituted for the beef. Even chicken maybe. But sukiyaki is a dish where tough meat ain't gonna cut it.

lance

That looks so good....... Sukiyaki is a "must have" comfort food. I didn't know the sukiyaki sauce had it's own name. Learned something new or should I say "old". Thanks for sharing your recipe. Will have to try it.

Kirk

Hi RONW - Those are 2 types of Shirataki...off of the top of my head - the white ones are "Shiru(white) Shirataki", refined to a white color. The grey ones are "Kuro" or "Black" is unrefined shirataki with dark colored flecks in it.

Hi Lance - Yes, strangely enough Sukiyaki Sauce has it's own name....

Jack

Forget about pizza and tv...how about sukiyaki instead of pizza in front of your cool new tv? :)

stacey

ah it is true huo guo is more like shabu shabu than sukiyaki.. but they're all kinda a similar idea... really! good sukiyaki places in hawaii? i'd like to try it sometime, if you can suggest one on oahu

Kirk

Hi Jack - Maybe Sukiyaki pizza? Crust might get really soggy, though! LOL!

Hi Stacey - You're right, it's all good - if you haven't you should try Chanko Nabe one day. Unfortunately, I understand the places that served decent Sukiyaki back home have all closed - though maybe Reid or Lance, or someone may have an ideas!

Joseph E

Where is your source of "prime sukiyaki cut rib eye" here in San Diego? If that meat tasted as good as it looks, you ought to be making Sukiyaki for the Missus more often!

Thank you for the consistent and impressively frequent blog; you've made me want to start carrying a camera around myself.

Kirk

Hi Joseph - Thanks for the kind words. You can get decent prime shabu shabu and sukiyaki cuts of meat at Nijiya.

Nijiya Market
3860 Convoy St Ste 109
San Diego, CA 92111

I carry that camera of mine almost everywhere in my back pocket.

Passionate Eater

Sometimes those types of old-school books are the ones with the best recipes. I know you have the Pei-Mei books, and that you know what I mean! ;)

Thank you for sharing your family recipe Kirk! And I'm glad to see you cooking more. You gotta save up the Mmm-yoso funds for the boyz!

Kirk

Hi PE - I like to browse through these old (vintage is perhaps a better word) cookbooks, I wish I had more of them. But then I guess I'd be spending more time reading and less time blogging.....

milgwimper

Kirk,

The recipe for the sauce is almost like my Mothers. Although I will see if she is willing to try some of your changes, if not I will! LOL We use napa cabbage or baby bok choy with ours only because I think Mom misses the kimchi. ;P But enoki mushrooms are a must! Yum Yum.

Kirk

Hi Mills - Well I don't know....I really wouldn't want to get on Mom's bad side! I also will throw in 1-2 dried chilies or some togarashi while making the Warishita once in a while to add some "zip".

Liza

Kirk, we tried your sukiyaki recipe last night, and it was perfect for the cold weather we've been having . . . My husband and I both thank you for posting it.

Kirk

Hi Liza - I'm glad it turned out okay. Thanks for letting me know!

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