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3 hours ago, liamsaunt said:

I think they are lighter, more tender, and both faster and easier to make.  


They certainly look great - would you mind sharing your (quick) method ?

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I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...


AB53E663-DAF3-4070-9E8A-96D75F749886.thumb.jpeg.5b24243c8135b1c9e0fc911d2485b2fa.jpeg

 

96314B7E-8DB4-43CF-AA86-FBD0CF20FF8D.thumb.jpeg.ae9cf3816bb45ae2531b51b53dfd03e6.jpeg

 

43E84E55-21F5-41E4-A059-FABB10CA13B6.thumb.jpeg.e5496ed77751b2a3348aa734ef19c260.jpeg

 

It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more

marbled (and cheaper) beef neck. 

EA510760-C007-4BB9-92B7-FAD031764F4F.thumb.jpeg.6ee091b2d9e6e72b1b8ca73347167943.jpeg

 

The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...

 

5DF0228A-53E3-4FAE-9EAC-76F3B8568B25.thumb.jpeg.56bb4eee94bbd859b691cd04889afb03.jpeg

 

The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...

 

DFDDFCB2-047E-4CC3-910E-5473F506B39D.thumb.jpeg.b26f04ff616521045c753142349f8dba.jpeg

 

Veggies & tofu ...


BF18BF2E-3723-42F2-9C42-78F95A2A4F0E.thumb.jpeg.696ab8b00d5b7b10c8fe99f1596dc202.jpeg

 

Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.

 

24A1330A-8F70-41A2-B2BC-7F69833085ED.thumb.jpeg.6cb546719594d70a6d217c6008bccf65.jpeg

Edited by Duvel (log)
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8 minutes ago, heidih said:

@Duvel Beautiful array and presentation. I was always told to have the beef sliced from semi frozen. That finale with the udon is calling to me.


Yes, that works too. The meat slicing machine at the butchers could make thinner slices, but he was probably concerned with the integrity (making whole slices) and also very likely never had a request like that. When I buy sliced pork belly for hotpot I tell them that I want to wrap a terrine with it in lieu of cured bacon and they easily get it thin enough. I decided that for next time I‘ll get a fattier cut and do the slicing myself (and probably from semi-frozen, and my slicing machine is actually for bread ☺️) ...

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40 minutes ago, Duvel said:

I can’t remember the last time we had Sukiyaki.

Wow. That is just beautiful.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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1 hour ago, Duvel said:

I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...


AB53E663-DAF3-4070-9E8A-96D75F749886.thumb.jpeg.5b24243c8135b1c9e0fc911d2485b2fa.jpeg

 

96314B7E-8DB4-43CF-AA86-FBD0CF20FF8D.thumb.jpeg.ae9cf3816bb45ae2531b51b53dfd03e6.jpeg

 

43E84E55-21F5-41E4-A059-FABB10CA13B6.thumb.jpeg.e5496ed77751b2a3348aa734ef19c260.jpeg

 

It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more

marbled (and cheaper) beef neck. 

EA510760-C007-4BB9-92B7-FAD031764F4F.thumb.jpeg.6ee091b2d9e6e72b1b8ca73347167943.jpeg

 

The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...

 

5DF0228A-53E3-4FAE-9EAC-76F3B8568B25.thumb.jpeg.56bb4eee94bbd859b691cd04889afb03.jpeg

 

The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...

 

DFDDFCB2-047E-4CC3-910E-5473F506B39D.thumb.jpeg.b26f04ff616521045c753142349f8dba.jpeg

 

Veggies & tofu ...


BF18BF2E-3723-42F2-9C42-78F95A2A4F0E.thumb.jpeg.696ab8b00d5b7b10c8fe99f1596dc202.jpeg

 

Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.

 

24A1330A-8F70-41A2-B2BC-7F69833085ED.thumb.jpeg.6cb546719594d70a6d217c6008bccf65.jpeg

I love sukiyaki but havent had it for years. There used to be a branch of a chain from Japan that specialized in it in my neighborhood but they closed several years ago. Haven't had it since.... :(

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59 minutes ago, Duvel said:

 I decided that for next time I‘ll get a fattier cut and do the slicing myself (and probably from semi-frozen, and my slicing machine is actually for bread ☺️) ...

Ha! You made me g check the first place I could think of and there sits the old slicer with all its parts. A project for my dad when he visits. We used it mstly fpr hard sausage or for beef jerky.

slicer.JPG

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Tonight Catfish breaded with Cornflour and succotash.

 

20210227_182609.thumb.jpg.f1a5a020be15116d0aa4ef1706a8948e.jpg

 

We've made this plenty over the years - comes from America's Test Kitchen's 30 min meals.  I love the color in the succotash.

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Despite efforts to make a neat cheeseburger, sloppy rules the day. Tater tots were added to the plate post photo. 
 

FA0B8BFB-2ADD-4B77-A4B8-DA0BAEB5C24E.jpeg.d19a74edb0809a89ee85bee4448594a8.jpeg

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Dear Food: I hate myself for loving you.

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Lily Bulb and Pork Neck Bone soup. I love how simple this soup is, and the "sweetness" (not sugary) the bulbs have.

 

                                                                            52080056_LilyBulbsoup3369.jpg.dd5e525a9066e9276c215094af117af6.jpg

 

To balance the healthiness of the soup, we had deep fried fish'n'chips! 🤪 I used a beer and soda water batter with baby pickerel fillets. 2 sauces: malt vinegar and curry gravy for the double-fried chips.

 

                                                                            1890509725_FishnChips3377.jpg.c206e562760c10c88f1566efb49a5f0f.jpg

 

                                                           

 

                

 

 

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Dejah

www.hillmanweb.com

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Blackened grilled salmon with sautéed radicchio and apple.  Squirts of chipotle mayo and cherry-chipotle jelly.  

salmonrad.jpg

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17 hours ago, Duvel said:

The meat was ever so briefly fried in beef tallow in the pan,

Is the pan electric, or is it sitting on an electric induction burner? I'd like to do more at table (donabe, hot pot, sukiyaki, etc.) but I am a little bit nervous about using my induction and running the cord to the table, standing up, and basically tripping over the cord and making a giant cluster fuck of a mess.

 

Of course I could do everything on a propane burner...

 

@KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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19 minutes ago, weinoo said:

@KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?

This is killing me. I've been thinking about this ever since I posted this and I still can't remember the place's name. Sad because we used to go there maybe once a month - they had a really good sake list also.  It was maybe 15 years ago. I just spent the last few minutes googling and I still couldn't find it. One year around New Years they gave us a couple sets of nice chopsticks as a gift as we were leaving - we'd been using them at home up until pretty recently when they somehow got lost.

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24 minutes ago, KennethT said:

One year around New Years they gave us a couple sets of nice chopsticks as a gift as we were leaving - we'd been using them at home up until pretty recently when they somehow got lost.

 

Maybe they got packed?  Was it called Shabu Shabu?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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