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landarc 10-27-2013 12:16 AM

Mizutaki...sould food for me (obviously not BBQ)
Obviously not BBQ, but, home cooking to me. Reminds me of growing up. Sure it isn't authentic to real Japanese, but, it is pretty close.

After enough time, of eating ridiculous food, it was time to make something a little more homey. And since I was going by the Japanese food store, I stopped in to grab a few items. Mizutaki was on my mind, this is a fairly simple dish, that ends up being quite a bit more than one might think, for a boiled dinner. I secured some veggies, and some shaved pork loin. I figured that along with my staples of shiromiso, shoyu, rice vinegar and rice, and I would be in business.

The vegetables were an odd blend, basically what looked good at the market. Some Nappa cabbage, some green onions, some sweet peppers, and some Maitake mushrooms (Hen of the Woods). These were simply broken down into small chunks that would be easily handled with hashi.

The veggie players

The pork was rinsed, which aids in separating the very thin slices. And yes, I could have sliced them myself, but, this was easier. The meat would be added last, and one of the beauties of shopping at the Japanese food store, is that they have small chunks of beef fat, wrapped up for sale, that I was able to use, in a manner similar to Sukiyaki, to grease the pan.

Shaved pork loin, sure, I could have done this by hand

The pan duly greased, the scallions were quikly fried, as well, the stems of the nappa cabbage. When that was all about ready, I added the rest of the veggies for just a quick few minutes, then drizzled about 1/2 teaspoon of shoyu and a sprinkle of sugar, over the veggies, then poured water, just plain water over the entire pan until everything was covered.

Seconds before the water

Once the water is coming to a simmer, the veggies will wilt, and the pork will cook very quickly. Don't want to simmer for more than a few minutes. This would be complimented with a dipping sauce, and I am not at all sure this is traditional, although it was for my family, consisting of mayonnaise, shiro miso, rice vinegar, shoyu and I add some rayu (I use a Togarashi pepper blend spice infused sesame oil). This is about equal parts of the mayo and miso, with just a dash of the other ingredients to smooth things out. I decided to serve this with a chawan of Hijiki-flavored rice.


Oh, and those noodles, those are from a little experiment which worked out great. I tried making my own udon, which worked out fantastically. More on that later.

JazzyBadger 10-27-2013 12:22 AM

Looks delicious. I just had a salad, and this kicks that salad's ass.

buccaneer 10-27-2013 12:30 AM

Must be something in the air over there! Just got a bunch of pics on viber from kirk(Chicagokp ) of his first donabe and drove me crazy hungry, and now this!
Very nice Bob, and yep, dipping sauces are always used.
I've never tried making my own udon, looking forward to that bro, kudos!

martyleach 10-27-2013 12:35 AM

Bob, that looks delicious! Kudos!

Garrett 10-27-2013 06:36 AM

I think it's good to see some non bbq stuff, somebody somewhere can get ideas maybe to use in another dish or whatever.

That does look good!

Ron_L 10-27-2013 06:48 AM

That looks great, Bob! I'm sould, too!


deguerre 10-27-2013 07:38 AM

Sure looks like it would beat the crap out of the Chinese take out we had last night. Beautiful too.

sliding_billy 10-27-2013 07:45 AM

Fantastic looking...

lantern 10-27-2013 07:53 AM

Now THAT'S some fantastic looking eats!!! Great great job!

chicagokp 10-27-2013 08:16 AM

That looks killer!


tpope 10-27-2013 10:10 AM

Thanks for the technique. I love this kind of food.

Tonybel 10-27-2013 11:34 AM

Nice job!
We have to change it up once in a while...

MisterChrister 10-27-2013 11:36 AM

I always look forward to opening your cook threads, great pics of gorgeous food. thanks for posting this Bob!

Big George's BBQ 10-27-2013 11:49 AM

That looks Great I would definately like to hit that

landarc 10-27-2013 11:55 AM

Thanks for the kudos everyone.

Tony, I need to work out a L.A. cook, fuse the Mexican and Japanese thing together. Both cultures use mayonnaise in ways it was never expected.

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