Just a bunch of "little stuffs" for a pretty chilly Friday! Yes, I know, it's San Diego……
It's the Sukiyaki time of the year:
Yes, the Missus has been requesting Sukiyaki again. These days I use two grades of meat.
I use a basic sukiyaki grade – from Nijiya for cooking with the veggies and stuffs. It adds the requisite beefiness to the dish. And then I get about a quarter pound of prime or wagyu (when it's "Meat Day") for dipping.
I have a feeling I'll be making this again this weekend…..
Salad in December?:
Yep, the Missus said She wanted a salad…. But, of course it wasn't just a simple salad. After all the requested ingredients it looked like this.
Everything from roasted cauliflower and sweet potatoes, boiled eggs, etc…..
And then I had to come up with an "appropriate" dressing. I settled on making a Bacon Vinaigrette.
So, the Missus has been wanting a version of this salad like four days in a row…….
Meat Jun?:
In my post on making Okra Kurogomae, I mentioned serving it with some Meat Jun I made. "FOY" Kimo emailed me asking me for a recipe. Well, I'm not it's ready for prime time. The biggest issue is finding the precise cut of meat I want. Both Zion and H Mart cuts their rib eye quite thin. Though I've made due with marinating the meat a specific way. As for the recipe; it's a cross between an old recipe from Wanda A. Adams wonderful cookbook, the Island Plate and of course, the Kathy has a version on Onolicioushawaii as well. With a couple of adjustments and personal touches as well.
It ain't the prettiest thing.
But our neighbor, who is originally from Manoa liked it as did the Missus, who specifically requested that I make this after having it twice during our last trip "back home". Strange thing, this stuff keeps ok and actually heats up well in the Air Fryer? Anyway, maybe I need to make this a couple more times, right?
Yep, so that's what's been cookin' here.
Hope everyone is keeping warm during our cold spell!