Ophelia wrote:

> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 2:04:37 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 23, 2018 at 10:39:56 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
> > > >
> > > > ===
> > > >
> > > > Please explain Nishime.
> > >
> > > It's a Japanese stew that typically is served during new years and
> > > parties
> > > in Japan and Hawaii. It's the Japanese version of the Chinese jai, which
> > > is
> > > also eaten during new years. My nishime had chicken, carrots, taro
> > > balls,
> > > burdock root, bamboo shoots, lotus root, seaweed tied in knots, and
> > > other
> > > stuff that I'm not sure of. We also had some cake yesterday.
> > >
> > > https://www.amazon.com/photos/share/...k4jV4VIjVJfmxS
> > >
> > > ==
> > >
> > > Aww that is pretty
> > >
> > > Hmm I don't know where I will get taro balls, bamboo shoo and seaweed
> > > tied
> > > in knots(
> >
> > I had to tie the seaweed in knots. I didn't do it as well as my aunties
> > used
> > to. Their's were really nice dainty looking ones, mine was kind of big and
> > clumsy. The seaweed is called "kombu" and sold in dry form which needs to
> > be
> > re-hydrated. I'll probably be making kombu maki next. These are old school
> > Okinawan/Hawaiian dishes. These days I feel the need to go back to school.
> >
> > https://www.youtube.com/watch?v=c9PQDcRg_eg
> >
> > Wow! You made those??? I would love to make those but I think
> > the
> > chances of that happening are Zilch
> >
> > I tried to make my shoyu pork as old school as possible. The new school
> > shoyu pork is make with pork butt i.e., pork shoulder to make the dish
> > less
> > fatty. The old school Okinawan way is to use pork belly with the skin
> > still
> > on. If you get it right, the skin will be soft and the fat just melts in
> > your mouth. I was watching my dad eat the pork and was happy to see him
> > eat
> > that fat. He doesn't get a chance to eat that way any more.
> >
> > Share that recipe please?
> >
> > You know, I've never told you, but you have changed a lot, the
> > way
> > we eat here. We had never had any of the things we are eating now, and
> > these things are now a first preference for D. so thanks very much I
> > am
> > even branching out a little. <g> I am trying to remember what it was but
> > I
> > asked D. if he would like some shoyu and maple syrup on it. He did
> > indeed,
> > and loved it. lol I can't remember, but think it might have been a
> > vegetable and he thinks it might have been some chicken))) But anyway,
> > it's all good and down to you)
> >
> > Bring on the recipes is what I say!!!!
>
> I have never heard of shoyu and maple syrup - probably because maple syrup
> is not a thing in Japan. It's not much of a thing here either. OTOH, I
> should try it. You might also want to try mixing mayo with shoyu and use
> that as a salad dressing. We used to eat that when we were kids and I
> recently rediscovered it. My daughter says it's a great dressing.
>
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol


Happy Day, Ms. O....!!!

:-)

--
Best
Greg