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Sunday, 07 September 2008

Comments

jeff c

Great post Kirk. I'm glad the place didn't disappoint on the second time around.
Mackerel is one of those fishes that I prefer grilled and with ponzu or lemon. The acidity cuts the oiliness and "fishiness" of it. But I actually like the fishy or "xing wei" that tinges it. But not too much of it.


kat

that tongue does look thick. at yakiniku, they usually serve it paper thin. grilled with lemon and salt...delish!

Dennis

I personally love Saba. They gave me a choice between the tail or head end while explaining that the tail is less oily and has very few bones while the head end has bones but is more tender and has more umami.
I only wish they were open for lunch!

nhbilly

That was great the ending was so poetic I will miss So Cal.

Susan

Kirk, pls tell me why you wouldn't use kikkoman with the kiriboshi daikon. My mom makes a similar nimono w/kiriboshi, seaweed, and chikuwa fishcake w/ just basically kikkoman and a little minced garlic. It's delicious. I am feeling like having a nimono dinner myself with some nice hot rice.

Susan

Ok, I'm back, lol. I went to your nimono post and cooked me some kiriboshi and the mama's egg w/hot rice...so oishii! I had some okra last night but threw all of it in the sinigang because it would go to waste. I should have thought of making tempura with it. Would of gone well with what I made. I need to try the beef soup with the yam noodles. I like how it had no dashi, can't have too much sodium or seafood in my diet anymore so I hate that I can't eat the chikuwa but I have my own variations to the dishes. Homecooking is truly the way to go...especially when it comes to Japanese. Love your homecooked posts since I don't live in San Diego and can't go to any of the places you feature.

Jess H

Glad you enjoyed eating there! I've been going there for the past 3 months and everyone is always really nice, especially the owner and chef, and the food is delicious.

howie

This sounds very promising! I have my eye on that chicken skin dish. Is the texture on that crispy? I've had it at Yakyudori and the chicken skin is quite soft.

J Ohta

How does the simmered saba compare with Sakura's? We went there on your rec when we were in SD. We were blown away with how good that saba was and my wife usually hates saba.
The way you eat, there is no justice if you aren't 300 lbs. (just jealous)

Kirk

Hi Jeffrey - Actually, I like my Saba simmered.....but you can't imagine how much "Bad" Saba I've had in my life.

Hi Kat - Oh man, thin sliced Gyutan....grilled right...few things better.

Hi Dennis - As I mentioned to Jeffrey, I've had so much lousy saba that I've become gun shy. There are only 2 places where I'll get it in San Diego...Sakura and here. Now if we're talking about Sanma.......

Hi Billy - Are you moving somewhere???

Hi Susan - I don't usually use Kikkoman when simmering or marinating because it has a very distinctive taste that I don't care for in those type of dishes. Plus, I only buy whole bean Kikkoman which would be pretty $$$. And when it reduces, dishes can become really salty. I prefer something less distinct in flavor, like Yamasa or Aloha Shoyu, simply because I was raised on it.

Hi Jess - It's been open 3 months? The really nice young lady told me 6 weeks! I guess I don't often go to Nijiya at night..... One of the really great things about the place is that they staff appropriately.

Hi Howie - Just a bit more crisp than Yakiyudori.....both are good...but Yakiyudori is better.

Hi JOhta - I'll be trying out for the Jr Sumo league soon enough! ;o) The Saba at Sakura is better, but I was pleasantly surprised at how good this was. I was wondering how your trip turned out.

foodhoe

that looks like a great find i'm craving that gobo too and i've never had it...

Kirk

Hi FH - It seems amazingly easy to make.

elmomonster

At least your wife didn't say, "Well the folks in Kentucky beat yours by 4. They have 11 herbs and spices!"

Kirk

Hi Elmo - LOL! Good thing she's not from Kentucky! Of course you remember the K-F-C/Southern Rock incident, right?

jeff c

Kirk, whenever we can go to eat at Miyabe-Tei, we always buy the sanma there. Then my wife will broil it in the oven and we have the ponzu vinegar and use it with that. I love sanma. I need to know how they do it in the restaurants. I remember seeing a post where you use the japanese charcoal sticks and your little grill. Does the results from that come out better for sanma?

Kirk

Hi Jeffrey - Unfortunately, my Konru is too small to fit a whole sanma. Though bincho would make the samna really shine. Don't forget the daikon oroshi for the sanma.

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