torakris

So what do you like?

Just finished Friday dinner: no husband so the kids had retort pack curry with Japanese rice I had a bowl of rice with a tin of sanma kabayaki ( saury pike with a soy based sauce, think sardines in ac an with soy sauce), eaten straight form the can and half an avocado eaten with a spoon right out of the shell, sprinkled with salt and a squeeze of lime. dessert: still deciding wether or not to prepare something, I guess it will depend on how much time I spend on egullet!

But it tastes so good!

Oh come on! Yuke is food of the Gods! Back when I was a food inspector with the US Army, I would jump with excitement every timethe meat truck pulled, running my hands over the insides of the carcasses (part of the job!) was pure joy. I actually left trails of drool around the back room as the meat was being cut up, my friend had to actually drag me out of the room a couple times. If it wasn't so dangerous nowadays I would probably eat all of my beef raw!

iridori and chikuzen-ni are the same thing, it is another favorite of mine but I rarely make it because my (Japanese) husband doesn't really care nimono (except fish)..................... he also dislikes miso soup, nabe, okonomiyaki, shiitake, sometimes I wonder what he ate as a child

I actually never made it either. My BBQ for Saturday was canceled becasue of the rain and rescheduled for Sunday. Hanami season sure is short, they are all falling off already!

I think this is one of the reasons this is the popular kind of homestyle cooking. In Japanese households, most people eat at different times and this kind of food is at its best at room temperature, it can also be held for a couple of days no problem. I also love individual simmered vegetables kabocha bamboo taro etc

yesterday I pulled off the shelf 'Unleashing the Sex Goddess in Every Woman' by Olivia St.Claire (author of 203 ways to Drive a Man Wild in Bed-- have that one too ) Why didn't someone bring this topic back up last week then I was reading 'The New York Public Library Desk Reference' Honest!

It is a first I have heard of it being done intentionally. I don't think you can count the wine they found in the Titanic. I wonder how much they are going to charge for this stuff?

one of my favorites is komochi karei nistuke a dish of flounder fillets with the egg sacs still attatched very gently simmered with soy sake and konbu. also buta kaku-ni (kaku means angle and refers to the square shap of the buta or pork), a very long simmered dish of pork and occasionally peas (for color more than taste) that just melts in your mouth.

some simmered foods: http://www.jinjapan.org/museum/others/cuis.../descrip05.html

is this a common practice for wine? I have never heard of it before. I am curious to give it a try when it comes out.

mono just means "thing" therefore: yakimono (grilled thing, yaki =grilled) nimono (simmered thing ni = simmered thing, actually the verb is niru) sumono (vinegared thing, su=vinegar) etc etc nabemono (pot thing? nabe=pot, pan) are things cooked in a hot pot usually surrounded by broth nimono may start out like a nabe but the sauce is usaully quite reduced so that it just coats the food or there are just a couple of tablespoons of the stuff. most nimono is either soy flavored or miso flavored.

no it doesn't make it crispier, actually it is a whole new flavor. I will try to post the recipe this weekend. I too love kushi anything and shiso tempura!

Malahini welcome! It is nice to see new faces on the Dinner thread. Thursday night: very rushed dinner stirfried udon noodles with pork, cabbage, onions and finished off with some mentaiko (spicy cod roe) left over kabocha with lime and scallions shumai (frozen) gobo and cucumber salad with spicy mayo dressing Japanese rice dessert: leftover almond custard eaten while cheering on BON (Japan Forum leader) in his quest for the TV Champion crown. (Seee the Japan forum for results!!)

What are some of your favorite simmered foods?

I follow the Cook's Illustrated guys idea of salting the cabbage and think it works well, especially when making it for a party when it would ususally end up as a soggy mess. When making it for immediate consumption I don't always bother. I vary my dressing depending on the other ingredients and my mood at the moment, sometimes mayo and celery seed (like mom used to make), sometimes rice vinegar and sesame oil (for an Asain touch) and then every variation in between. By the way, I didn't care for any of the coleslaw recipes in the Best Recipe, found them quite awful actually.

sometimes a great piece of tonaktsu just hits the spot. A superkarket by my house sells pork tenderloin tonkatsu, the entire tenderloin a good 500-700 grams of it tonkatsu'd in one piece, wonderful! with a big glob of karashi on the side.............

garlic stem kimchi, that sounds great I am going to have to try to make that one. I ahve made the shiso one before and it was really good (just that and a bowl of gohan........... ), I am sure it would have been better with the Korean shiso though because it is thicker.

Wow what a brave, brave person you are! making your own kabayaki? the eels are too much like snakes to me that the thought of killing and gutting it terrifies me. I am lucky though that since i live in Japan I can get great kabayaki anywhere, I guess when you are desperate......................

One of my absolute favorites is tatsuta-age, deep fried chicked pieces first marinated in soy and ginger. I have a wonderful recipe that calls for the pieces to be coated with whipped egg whites, a little time consuming but really wonderful! McDonald's Japan also has a chicken tastuta sandwich that is my favorite. the sandwich is #7: http://www.mcdonalds.co.jp/sales/menu_f.html EDIT oops wrong link!

Welcome Bigfoot! Hope you enjoy Thai Food as much as many of us here do!

What are some of your favorite Japanese deep-fried foods (agemono)?

My promise only lasted about 36 hours................ add 2 more and one on the way we need an ashamed icon!

the versions I used to eat were a very definite grey color with no peas.