Text 1623, 112 rader
Skriven 2006-05-21 16:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Teppan Cooking
======================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Teppan style cooking
 
 GJ> My first experience of that was around 1986, in Kobe, eating the local
 GJ> beef.  The chef was very serious, but did the knife-tossing thing.

The Japanese-Americans added the clowning around and the juggling of
over sized salt and pepper shakers.

 JW> It became a popular fad in North America in the 70's and made it
 JW> possible for authentic Japanese restaurants to follow....

(over here)
 
 GJ> I got the impression that the beef restaurants in Kobe had been doing
 GJ> that sort of thing for quite a while, and they neither knew nor cared
 GJ> what was done in the outside world.

Yep. Teppan-yaki (iron plate cooking) started about 50 years ago in
Kobe and was a regional specialty. This new style, which was a take-off
on Robata-yaki (Japanese-style barbecue also cooked in front of
customers) became really popular in the States and then went back to
Japan as a whole. Rather like pizza starting as an obscure item in
Naples, going to America, changing (from flavoured bread with scant
simple toppings to a main course with a huge variety and quantity of
toppings) and then being re-introduced all over Italy.
          
 GJ> The steak was everything claimed for it, but I was even more impressed
 GJ> by the gristly offcuts, which were cooked for somewhat longer, with
 GJ> sliced onions.  Also tender, but with even more flavour.  (I can hear
 GJ> MLoo muttering, "Of course!  What did you expect?")

And the browned fat trimmings are supurb. I always used to get extra fat
and gristle as many diners didn't want their portion. The chef always
seemed to have a secret smile for me as he passed them over (after
taking a nibble himself!) I haven't had a Teppan meal or Kobe beef for
over a decade; I just developed a sudden yearning.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Teriyaki Portobello "Burgers" With Napa Cabbage Slaw
 Categories: Japanese, American, Mushrooms, Sandwiches
      Yield: 4 servings
 
           FOR MARINADE:
    1/3 c  Soy sauce
      2 tb Mirin; or medium dry
           Sherry
      3 tb Rice vinegar
  1 1/2 tb Minced peeled fresh
           Gingerroot
      2 tb Sugar
      4    Fresh portobello mushrooms;
           Stems trimmed flush
           With caps and reserved for
           Another use
           FOR SLAW:
      2 tb Mayonnaise
      2 ts Rice vinegar
      1 ts Asian sesame oil
    1/2 ts Honey
      2 c  Finely shredded napa
           Cabbage
    1/2 c  Finely shredded carrot
      2    Scallions; chopped fine
           AND:
           Vegetable oil for brushing
           Mushroom caps
      8 sl Thick white bread; toasted
           Lightly
 
  In a small saucepan simmer marinade ingredients, stirring until sugar
  is dissolved. Continue simmering marinade until reduced to about 1/2
  cup and cool to room temperature.
  
  Put mushroom caps and marinade in a large sealable plastic bag,
  arranging caps in one layer, and seal bag, pressing out excess air.
  Marinate mushrooms at room temperature, turning bag over several
  times, 1 hour.
  
  In a bowl whisk together mayonnaise, vinegar, oil, and honey and add
  cabbage, carrot, and scallions. Toss vegetables well to coat and
  season with salt and pepper.
  
  Preheat broiler. Drain mushrooms and arrange, stemmed sides up, on
  lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from
  heat and turn over. Brush mushrooms lightly with oil and broil 2
  minutes, or until tender. Transfer mushrooms with a slotted spatula to
  a slice of bread. Top mushrooms with slaw and a piece of bread.
  
  Recipe by: Cooking Live Show
  From: Angele Freeman

MMMMM






Cheers

Jim, in Yellowknife




... Blood rituals to dark gods are best performed in private
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