Text 17899, 91 rader
Skriven 2011-11-18 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NEW ORIENTAL BUFFET11117
================================
-=> Quoting Glen Jamieson to Dave Drum <=-


 GJ> At your new restaurant, is that round sheet iron grill flat, or is it
 GJ> in the shape of a giant wok?  I would expect the latter if an
 GJ> assortment of meats and vegetables are stir-fried.  If just steak, the
 GJ> flat would be OK.

The so-called Mongolian grills are quite large in diameter and
several individual stir fries can be done on it at one time, despite
being flat. The cook moves things around with a metal spatula.

 GJ> Years ago, in Kobe, I gazed in wonderment as a chef trimmed and
 GJ> grilled a local steak and onions in front of me, with lots of
 GJ> twirling of his big knife.  The hot table surface he used was
 GJ> bright, clean, stainless steel, but the meat didn't stick

A teppan grill; he probably brushed a thin film of oil on it first
or rubbed it with a piece of raw suet cut from the steak.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Home-Style Teppanyaki With Yakiniku-Tare
 Categories: Japanese, Beef, Grill, Mushrooms
      Yield: 4 servings
 
      3 sm Onions
      6    Green asparagus
      6 sm Shiitake mushrooms
      6 sl Aubergine (1 cm thick)
      6 sl Courgette (1 cm thick)
     24    Bit-sizes of (marbled)
           Fillet of beef, 80 grams per
           Person (1/2 cm thick)
           Sunflower oil to deep-fry
           And to grill
           Yakiniku-Tare sauce
 
  Use a grill pan, a gourmet set or a small teppan plate to make the
  dish. Oil the slices of beef with sunflower oil. Slice the small
  vegetables in two pieces and deep-fry them in sunflower oil for 10
  minutes (160-180 degrees). Heat the grill pan and the sunflower
  oil in the pan (2 tablespoons). Pour sea salt and black pepper on
  all the ingredients and start frying them. Vegetables between 5-6
  minutes, and meat between 2-5 minutes. Take the ingredients out of
  the pan, and dip them in the Yakiniku-Tare sauce.
  
  From: Http://Www.Okura.Nl/Restaurants
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yakiniku Dipping Sauce (Tare)
 Categories: Japanese, Sauces, Dips
      Yield: 4 servings
 
           One part soy sauce
           One part mirin
           Grated garlic
           Grated onions
           Grated apples or pears
           Grated daikon
           Grated ginger
 
  First of all, when I make yakiniku dipping sauce, called tare, I
  start with a base of one half soy sauce and one half mirin. Then I
  add grated garlic, grated onions, grated apples or pears, grated
  daikon, and grated ginger.
  
  Then for a more "sappari shita taste" (less cloying, more
  refreshing), I make a simple tare with grated daikon and ponzu
  (soy sauce blended with citrus fruit). In Japan now, the Korean
  dipping sauces are popular (very hot, but tasty), and you might want
  to try them too.
  
  From: Betty Fushimi (Okamesuke)
 
MMMMM
 

Cheers

YK Jim


... In rugby you don't wear body armour like a bunch of nancies.

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