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Old 07-16-2008, 05:11 PM   #21
Jeff Lebowski
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Same way I make it but without the potatoes. Hate potatoes in curry. And I usually use chicken for the meat.
Sister Lebowski and I always fight over potatoes in kare raisu. I like as few as possible and she always loads it up.

One more thing: I highly recommend tsukemono (assorted picked veggies) with curry rice. Especially small pickled onions.
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Old 07-16-2008, 05:15 PM   #22
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Sister Lebowski and I always fight over potatoes in kare raisu. I like as few as possible and she always loads it up.

One more thing: I highly recommend tsukemono (assorted picked veggies) with curry rice. Especially small pickled onions.
In the curry? or as a side dish?

I didn't know the term tsukemono but googling it I see I've had it before, I always thought of it as kimche without the kimche flavor. Not my favorite but a decent side dish.
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Old 07-16-2008, 05:17 PM   #23
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Wife and kids like chicken better. It's cheaper and easier to dice up. I think I've grown accustomed to it and like it the best now. As I recall in Korea and Japan, beef was the most common way to do it, but all my cooking has become my family's version of the Korean and Japanese originals. For example, bacon and hot dog and chicken as the meat in yakiniku.
Jay, gotta go with Surfah on this one, that's some strange yakiniku.

But like you, I've developed my own unique versions of Japanese cuisine. For example, I make what my family calls "beef bowl," or gyudon, in Japanese. But I make it with a yakiniku sauce, marinating the beef overnight and then cooking it all up in a pot with onions and spooning over rice in a bowl. As with kare raisu, I become a hero.

I also have my own version of fried rice that the family loves, but I really don't care for that much because I can't mimic the Japanese flavor. We do yakisoba from time to time, and I'll do gyoza, but only the frozen kind. My wife will do sushi, and can even make oyakodon. We used to do sukiyaki, but can't get the right ingredients here.

So, how do you do the yakiniku? Outside, then bring it in? Or do you have a little electric grill that you put on the table?
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Old 07-16-2008, 05:17 PM   #24
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I didn't know the term tsukemono but googling it I see I've had it before, I always thought of it as kimche without the kimche flavor. Not my favorite but a decent side dish.
Wrong. Think pickled.
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Old 07-16-2008, 05:19 PM   #25
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Another tip when eating curry or other soupy/stewy Asian dishes. Get a big bowl, jam your sticky rice into one half smashing it together tight making a line right down the middle of your bowl, then pour your curry into the other side. Each spoonful should be half rice half curry.
Damn straight, Jay. It's kare raisu, not potatoes and gravy.
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Old 07-16-2008, 05:19 PM   #26
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Jay, gotta go with Surfah on this one, that's some strange yakiniku.

But like you, I've developed my own unique versions of Japanese cuisine. For example, I make what my family calls "beef bowl," or gyudon, in Japanese. But I make it with a yakiniku sauce, marinating the beef overnight and then cooking it all up in a pot with onions and spooning over rice in a bowl. As with kare raisu, I become a hero.

I also have my own version of fried rice that the family loves, but I really don't care for that much because I can't mimic the Japanese flavor. We do yakisoba from time to time, and I'll do gyoza, but only the frozen kind. My wife will do sushi, and can even make oyakodon. We used to do sukiyaki, but can't get the right ingredients here.

So, how do you do the yakiniku? Outside, then bring it in? Or do you have a little electric grill that you put on the table?
We just use a skillet on the table. Vary it using chicken, beef, bacon, tofu, pineapple, onion, pepper, or hot dogs for the young kids.
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Old 07-16-2008, 05:20 PM   #27
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In the curry? or as a side dish?

I didn't know the term tsukemono but googling it I see I've had it before, I always thought of it as kimche without the kimche flavor. Not my favorite but a decent side dish.
As a side dish.

I meant "pickled", not "picked". There are lots of varieties. Pickled japanese radish (daikon) being one of the more common.
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Old 07-16-2008, 05:21 PM   #28
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One more thing: I highly recommend tsukemono (assorted picked veggies) with curry rice. Especially small pickled onions.
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Wrong. Think pickled.
Correct. I like the little chopped red ones. I don't know what it is, probably some kind of radish.
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Old 07-16-2008, 05:29 PM   #29
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Wrong. Think pickled.
Yeah I saw it here

http://en.wikipedia.org/wiki/Tsukemono

This is exactly what I have had many times, always thinking of it as kimche without the kimche flavor. Kimche can be made with various vegetables: cabbage, radish, cucumber, etc.
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Old 07-16-2008, 05:35 PM   #30
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Yeah I saw it here

http://en.wikipedia.org/wiki/Tsukemono

This is exactly what I have had many times, always thinking of it as kimche without the kimche flavor. Kimche can be made with various vegetables: cabbage, radish, cucumber, etc.
From the article:

Quote:
Rakkyōzuke (a type of onion) is often served with Japanese curry.
Bingo.
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