Anonymous
Posted on 2019-12-07 02:04:41 Score: 0 (vote Up/Down)    (Report as spam)


Japanese-Style Luau Stew (alternatively: イカと里芋の煮物)

Ingredients!

Stew:
>Taro (Taro is basically a must, as using sweet potatoes would completely change the texture/taste of the dish to a more American one)
>Some green vegetable (traditionally okra, I used snap peas because I could only find Taiwanese giant okra this time of year)
>Squid
>Dashi (Kombu and Bonito)
>Japanese 7 spice
>Monosodium Glutamate (MSG)
>Salt/Pepper

Tamago Gohan:
>Rice
>Egg
>Coconut Aminos (soy sauce)

Bang Cock Glock:
>Can of Fosters Lager
>Can of either M150 or Carabao (Thailand drinks) They have similar enough flavor profiles that either will work.

Anonymous
Posted on 2019-12-07 02:06:01 Score: 0 (vote Up/Down)    (Report as spam)


How do I make this shit?

>Throw a cup of rice into the rice cooker with water and a piece of kombu on top (and maybe 1/4th of a cup of sake)
>Turn it on
>Rinse your taro
>Begin making dashi (if possible "cold brew" your kelp ahead of time, otherwise just bring to an almost-boil and pull it out)
>While dashi is coming up to temperature, skin taro if necessary and chop into large, consistent chunks (do not finely chop it as the whole point is taro has a fluffy texture when cooked)
>Add taro if using frozen squid, otherwise prepare squid and throw it in the pot first
>Throw Japan 7 seasonings, msg, and salt/pepper to taste in the pot with the taro
>Do your whole bonito thing with the dashi (or don't, up to you)
>Throw the bonito gunk and some of the kombu (sliced) into a pan with some sesame seeds (optional)
>Heat them over low heat until the wet bonito flakes separate and keep that to the side (do this while continuing to prepare the dish)
>Add the dashi to the pot
>Also add 3 tablespoons of mirin, 3 tablespoons of sake, and 2 tablespoons of aminos (soy sauce) to the pot because I forgot to mention those
>Bring to a boil
>If using fresh squid you gutted, cook the squid first and then take out said squid/set to the side, then chuck the taro into the pot and bring to a boil again
>Otherwise chuck the taro into the pot if you haven't already and boil it for 15 minutes with a lid on the pot
>Check to see if the taro is cooked (a toothpick will easily pierce through it entirely)
>If not cooked, cook an extra two minutes at a time checking inbetween
>If cooked, toss in green vegetable
>Let the water come to a boil
>Toss in squid
>As soon as it comes to a bubble, take it off the heat and move it to a cold stove unit
>Stew is ready
>On the side, pack rice into a bowl
>Make a crater in the middle
>Toss that piping hot and now mostly dehydrated bonito-kombu-sesame gunk you made earlier on top of the rice
>Crack a cage-free egg over the rice (or risk food poisoning by using conventional eggs which are like 50x more likely to contain salmonella)
>Whip up the egg in the crater either using chopsticks (preferred) or a fork
>Spritz aminos (soy sauce) over the rice-egg infusion
>Mix leisurely
>Get a red solo cup instead of using a tiny 9oz crystal plastic cup
>Dump in the M150/Carabao
>Crack open the can of Fosters and pour it at a 45 degree angle into the same
>Enjoy your taro stew, tamago gohan, and bang cock glock

Don't serve the stew in a big-ass bowl like I did. It's extremely filling.

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