Saturday Stuffs: Seafood Island coming soon, and our "Thanksgiving leftover" dish.

Coming Soon - Seafood Island:

Many thanks to the half dozen folks who emailed me about this, including FOY, Tanya and CandiceW. I passed by yesterday, and there is still a bunch of construction going on.

 

Looks like a very nice restaurant, in a bit of a strange location. You can check out the website here. The menu is humongous, enough to give you "Vietnamese menu overload." The cuisine is described as "authentic" Vietnamese, Chinese, and Korean (??!??) cuisine. Regardless, it sure does look like a seafood lover's dream.

I have one question though. And this kinda bothers me a bit, check out the "testimonials" written on the contact page. This place isn't even open yet, how can you have testimonials? I'm kinda slow, so help me out with this one.....

Seafood Island
7580 Miramar Road
San Diego, CA 92126

Our Thanksgiving leftover dish - Oden:

I like to think we're pretty good at minimizing food waste. The Missus and I love leftovers, and try not to waste. Unfortunately, there's always the case of making a dish, and having stuff left over. And sometimes we do end up throwing things out.  We're trying to be a bit better, and not waste. One of the dishes that is heaven sent when it comes to having leftovers from making various Japanese dishes is Oden. I had thought we'd be eating pretty simple this Thanksgiving....... until the Missus decided She wanted, "something good for a change". One of the "somethings" was Gomoku Gohan a mixed rice dish. And in addition to the leftover dashi, I had a bunch of other stuff left-over from the variety of ingredients the Missus wanted in Her rice.

 

Having a variety of fishcake in the freezer, purchased during sales are heaven sent.

There are several standard Oden items the Missus doen't like in Her Oden; Kamaboko and Chikuwa, two types of fishcake...which ironically, are two of my favorite things! The item the Missus requires in Her Oden are hard boiled eggs and Konnyaku.

If you're not up to making your own shiro, there are many types of Tsuyu (instant soup base) available, and you just have to add water. If you use them, make sure you're not sensitive to MSG.

So here my Thanksgiving leftovers version of Oden:

  

Hope you're having a great weekend!

Comments

[liver]

Shiro recipe?
Hey Kirk, do you mind posting your soup stock recipe? We'd like to avoid the msg-laden instant stuff.
Thanks, and happy holidays!

[Liz]

I made your yam with coconut pecan on Thursday, it was a hit. :) Tks.

[Cathy]

That menu is DZAikens with Vietnamese food. Having to read that menu when I just sat down would cause me to have a panic attack. Too many decisions. As it is I know I need to decide if I want noodles, rice or soup...then which meat, fish/shrimp or tofu. Then if a noodle, hot or cold...

[kat]

it is oden season here, you can pick some up at the convenience stores too :)

[jeffrey c]

Kirk,
had my parents over for Thanksgiving and we decided not to have turkey and went with Hotpot. We used a lot of the same ingredients you had. The fish cakes, konyakku, and radish with left over soup broth from a pho lunch we had that same day. It was great! and my parents were totally loving it. And considering what a rainy, cold, blustery Thanksgiving, it hit the spot.
As always, enjoying your posts.

[Carol]

The Mister noticed Seafood Island yesterday when we popped over to Pacific Sales. We chuckled at the dual cuisine in the name. But I guess it's really 3 cuisines! Maybe they're trying to give Kim's a run for their money. Hopefully the food is better.

[Kirk]

Hi Liver - Well sure, no problem. I'll give you our starting point:

8 Cups Dashi - Use Ichiban Dashi (#1 Dashi). You could use hondashi and water - but that would defeat the purpose (MSG).
1/2 Cup Yamasa or Aloha Shoyu
1/3 Cup Kikkoman whole bean Shoyu
3/4 Cup Mirin
1-2 Tb Sugar.

Start with the Mirin & Shoyu first - bring to a boil. Add Dashi, and do not bring to a boil, but only the faintest of simmers. Adjust with sugar.

Hi Liz - I'm sure Cathy is thrilled!!!

Hi Cathy - Yes, classic symptoms of Vietnamese menu overload!

Hi Kat - You can get Oden at the Japanese markets here - but it sooooo expensive!

Hi Jeffrey - With the storm that came through your way, it sure must've hit the spot.

Hi Carol - I hope so too!

[foodhoe]

wow I haven't had oden in a long time, I remember eating it at a street vendor in Tokyo on a cold winter night though. Sounds delicious!

[Kirk K]

Hi FH - That sounds like the perfect scenario for Oden.