Mizutaki...sould food for me (obviously not BBQ)

landarc · 10-27-2013, 12:16 AM

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.

Din-din!

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.

10-27-2013, 12:16 AM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. Din-din! 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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-27-2013, 12:22 AM	#2
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	Looks delicious. I just had a salad, and this kicks that salad's ass. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

10-27-2013, 12:30 AM	#3
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	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! __________________ Hold my dang beer...

10-27-2013, 12:35 AM	#4
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Bob, that looks delicious! Kudos! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-27-2013, 06:36 AM	#5
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	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! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

10-27-2013, 06:48 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That looks great, Bob! I'm sould, too! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-27-2013, 07:38 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Sure looks like it would beat the crap out of the Chinese take out we had last night. Beautiful too. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

10-27-2013, 07:45 AM	#8
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Fantastic looking...

10-27-2013, 07:53 AM	#9
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	Now THAT'S some fantastic looking eats!!! Great great job!

10-27-2013, 08:16 AM	#10
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	That looks killer! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

10-27-2013, 10:10 AM	#11
tpope Full Fledged Farker Join Date: 04-13-12 Location: North West, GA	Thanks for the technique. I love this kind of food.

10-27-2013, 11:34 AM	#12
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Nice job! We have to change it up once in a while... __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

10-27-2013, 11:36 AM	#13
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	I always look forward to opening your cook threads, great pics of gorgeous food. thanks for posting this Bob! __________________ Kettleheads Anonymous Charter Member

10-27-2013, 11:49 AM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks Great I would definately like to hit that __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-27-2013, 11:55 AM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]