The charms of sukiyaki

The arms of Sukiyaki
Are all I long for since I left Nagasaki*

Sukiyaki for dinner on our new Iwatani butane stove (bought following that bloody power outage on NY's eve... I'm still annoyed, is it obvious?) Further purchase of a sukiyaki pan made today (a semi-holiday for P and I), along with the necessary ingredients from Mitsuwa on Centinela and Venice. (We went in search of a pot for steamboat on CNY's eve, but as usual, came home with something unexpected but good all-the-same.)

Watching Totoro now, so recipe and more details later...

We had a sukiyaki-hunt in SF recently, when my mother decided that she just had to have some (OK, we wanted some too, but any excuse, eh). We even went as far as looking for Japantown in SF just to get some, but were left sorely disappointed with the sukiyaki we found there. In hindsight, it was listed under the "noodles" section of the menu, which could have been some indication that it wasn't going to be kosher. To make matters worse, we found another restaurant with sukiyaki on the menu just round the corner from our hotel in the opposite direction from Union Square. [kicks self in butt]

Since then, we've craved the sweet and saltiness of the sukiyaki base. The purchase of the portable butane stove from Ijiya a fortnight ago was the first necessary purchase. And today's Mitsuwa adventure saw us drooling at the meat counter, where we dithered between getting shabu shabu or sukiyaki cuts of lovely Angus beef. The marbling on the slices was beautiful, and if it wasn't quite so gross, I'd wallpaper my kitchen with it. Yah, just kidding.

What tipped the balance in favour of sukiyaki was the availability of a none-too-expensive sukiyaki pot. It's not as fancy as the cast iron versions, but has the slight benefit of having a lazy person-friendly non-stick coating. And the photo of sukiyaki on the front was a ready-made shopping list: enoki (straw mushroom), shiitake (most well-known Japanese mushroom), leafy cabbage (called Napa cabbage here, and Chinese leaf in the UK), some funky looking leaves which could be chrysanthemum leaves but probably aren't, giant spring onions (meant to be leek, but couldn't see any, so bought Tokyo onion instead), tofu (but idiot here bought regular tofu instead of grilled tofu, so she had to fry it), and some probably-none-too-kosher carrots.

Preparation was minimal. Sliced the onions (diagonally as per photo on box), trimmed the bottoms off the enoki (to remove the roots still bound to the growing medium), trimmed off the stalks of the shiitake and cut a wee asterix on top, trimmed the leafy veggies into manageable pieces, carved the carrots into hard orange sakuras and fried the tofu (should have bought the grilled tofu, dammit). Realised that I forgot to get some shirataki noods, and got the remnant saifun (from the random Japanese dish dinner), and stuck it on the plate too.

As for the cooking, easy peasy and extremely entertaining. (easily amused...) Heat the pan. Add some oil (and butter if being naughty). Fry the beef slices very quickly on each side. I took them off at this point because I hate over-cooked beef. Pour in a sploosh of sake (about 3 tbsp, according to about.com), some sugar (I used 2 tbsp), and soya sauce (again, used only 1-1/2 to 2 tbsp of the recommended 3... don't like too much salt). Add half the veggies (or the pot gets too darn full and nothing touches the sauce), and pour in a cup of dashi stock. Return the beef to warm through. Crack an egg into a bowl, and mix. (OR leave out the egg if you fear the dreaded Salmonella. Damn that Edwina Currie...) As the various ingredients cook, dip in egg and apply to face. Since I overestimated what we needed, we had enough to feed four, and had a second round**.

* Not terribly PC, but still comes to mind everytime I have sukiyaki...
** We also did something quite naughty, and added some rice to the pot at the end. Ach, I can't help it. It's in my nature to add rice to any thick soup. It's those years of training via Chinese steamboat...

Technorati tags: sukiyaki, recipe.

Random eats

Ate quite a lot this past week, but failed to take many photos. Was also working my way through the freezer, so didn't feel enough pride to get the camera out.

Have also had a particularly sociable life this weekend (as opposed to lying in bed or watching football), starting with a 21st birthday party disguised as a knitting party at a lovely apartment on the border of the Pacific Palisades and Malibu. Spectacular view, great hosts, and super fun blowing up, and subsequently playing with, balloons. Did I mention the great hosts already? It's amazing how some people can make you feel at home instantly. I wish I had that skill. (But I'm working on it with my monthly lab BBQs... Each time, I spend less time over the BBQ and more with my guests.) I was, however, a little bothered by the behaviour of a fellow guest. He wasn't particularly offensive, but P and I were left in no doubt that here was a prime specimen of male chauvanism: snide remarks about how much better and faster he could hook up a VCR than a "bunch of girls" (which he failed to anyway), instant assumption that I would know nothing about sports (funny how I was the only member on my team to get all the "Sports" questions right on Trivial Pursuit), and general talking-down to the female members of his team. I hope never to meet him again.

Our other fun of the weekend came in the form of the opening of a photography exhibition, in which my neighbour has a few on display. Although it was all the way at the Metro Galllery in Silverlake (a little north and east of Hollywood), we managed to get there in under 45 minutes thanks to their knowledge of a fast-moving road (and hell no, I'm not telling anyone 'lest it becomes as clogged as Sunset, Santa Monica or Wilshire!). You know all those well-lit galleries with perfectly mounted displays of art that we mere passerbys feel too intimidated to go into? Well, we went in! (That's an all-time first for crowd-shy P and I.) It wasn't too pretentious, and we felt more at home as most of the guests were friends and family of the artists. (It was the teenage in the corner kicking his heels and playing his game-thingy that gave it away.) There may be more yet to come... And we'll have to try harder to put on the sociable "let's talk to strangers" facade which comes so difficultly to us.

The evening was finished perfectly by dinner in Korea Town with a friend, who has been telling us about a spicy tofu restaurant for weeks. BDC Tofu House on Wilshire Blvd is open 24 hours, and specialises in... Spicy Tofu (Soon Dubu Chige)! You can have Soon Dubu Chige on its own (choosing the type of meat you want in it), or with accompaniements like Bulgogi or Bibimbap. Whichever you go for, they serve you three types of kimchee (a mild soupy one, a dry medium, and a super-hot miniature serving on a bed of cabbage), some strange but satisfying mashed potato with pickled cucumber in it, and a fried fish. Apparently, there is a lot of competition between the Korean places on the side dishes.

I'm deeply sorry that I didn't have my camera on me, and can only point you to the soon dubu" tag on Flickr for some pictorial interest. The tofu arrives in a still bubbling spicy soup, and you crack an egg into the soup, either stirring it or leaving the yolk intact, whichever way you prefer. In addition to tofu, the spicy stew contains beef and clams (in this version anyway). Eat with plenty of white rice, and don't forget to ask for the mild version if you're not a fan of spice. The "medium" was perfect for me. And while P enjoyed it greatly, his stomach protested later... But that's wussy Scotsmen for you...

Update: While searching for recipes for soon dubu, I came across the FatMan Seoul blog (one that dropped off my reading list when my last computer died, and has now, sadly, stopped blogging about Korean food), which has an informative post with plenty of photos of Soon Dubu Chige/Jigae.

Random Japanese dishes

On our last sojurn to Little Tokyo, we purchased a Japanese cookbook, with an emphasis on home cooking as opposed to those pretty and fancy dishes you get in fusion books. Since we're kinda cack-handed, bog-standard Japanese fare sounded mighty fine to us.

Since then, we've only used the book once, a lack of time and the necessary ingredients being our main excuses (of which we have plenty). And the last time I dragged P out to Little Tokyo, he didn't stop whingeing about the super-long bus ride for weeks, so that was pretty much out of the question. But I've since done a little digging online, and found a little Japanese enclave so close to us, we could hit it with a cricket ball (in our dreams, I hear the skeptics exclaim).

So last Friday, we hauled our arses off the bus a third of the way home from work and took a small detour down Sawtelle. We despaired of finding any open shops until, all of a sudden, clusters of Japanese shops and restaurants revealed themselves. A merry little jig resulted when my eyes laid rest on an Iwatani stove (absolutely essential since the New Year's Eve debacle with the fucking oven). And while some of us were confusticated by the array of sweeties on offer, I unthinkingly grabbed a bag of crappy Japanese biscuits from my childhood:

As a result of this find, our diet this weekend has been fairly healthy (apart from multiple experimental waffles, which will be photographed when we get them looking remotely like waffles).

Dinner 1: sea bass and noodles in a clear dashi soup, spinach with sesame paste, and burdock (shop-bought). I particularly liked the way the cookbook suggested cooking the sea bass: lay the fish in a colander and pour boiling water over (I used about 6-8 cups in a kettle), followed by cold water to stop the cooking process. The fish can then be warmed up in the boiling soup when everything else is ready. Major plus: fish that isn't overcooked.

Dinner 2: agedashi tofu. With the leftover spinach and burdock.

My only grouse about our meals: we didn't put that much thought into what would go together, more on what dishes we could cook given the contents of our refrigerator. So the sesame-coated spinach didn't go all that well with either the fish soup or the fried tofu. The Japanese seem to be more in touch with the changing season, possibly as a result of centuries of etiquette trickled down from a culture-obsessed royal court, and they eat accordingly. In our modern society, on the other hand, you can get just about anything at any time of year, air freighted in from everywhere. And it doesn't help that this is Southern California, where you can still get fresh fruit and veg even in the dead of "winter". And I also seem to have forgotten dinners from my childhood, where although less-stylised, our Chinese dishes were still matched according to which flavours worked together. Time to apply some attention to menus instead of individual dishes.