Korean Lettuce Wraps

My summer vacation is officially over.  Actually, it's been over for more than two weeks.  The Hawaii school year seems to begin while most of the northern hemisphere is still enjoying the dog days of summer.

So once again, the dilemma of packing a lunch presents itself.  I really don't enjoy making sandwiches.  Seems like a lot of dishes for a mediocre output.  Leftovers are a better choice for me, and a great way to use up leftover barbecue (beef, chicken or, my favorite, pork) is to make lettuce wraps.  My last post, Korean spicy bbq pork, is what I normally use for lettuce wraps.

The Help remembers having lettuce wraps as a kid.  He said they did a simple one where they put rice and some shoyu on a lettuce leaf.  D1, before she was rat lung worm-phobic, couldn't get enough of the minced chicken lettuce wraps from Hilo Rice Noodle.  We would need to buy 2 orders...1 for her and the other one for the rest of us.

For the neatest lettuce wraps, use Manoa lettuce.  The leaves are soft enough to mold around the filling, but not so soft that it will disintegrate.  I've seen it described as a leafy, bibb-type lettuce.  It is readily available in supermarkets here, and I usually buy the hydroponically grown type sold in the giant plastic bubble (takes up lots of space in the vegetable bin).  If Manoa lettuce isn't available, a boston or bibb lettuce will work.  A leafy lettuce would also do fine.  I had The Keeper over for sake sipping and served lettuce wraps using organically-grown baby Romaine.  That worked out well, since the leaves were just the right size to hold a golf ball-size rice clump and some meat slivers.  But please don't use iceberg lettuce...that would be more appropriate for minced chicken.

What makes these lettuce wraps really tasty is the sauce.  I used to buy kochojun, until my friend's mom shared her sister's recipe for the homemade stuff.  It's infinitely better than the store-bought variety.  My dad even uses it to make his own taegu.  Of course, if you're not so ambitious and don't want tubs of kochojun in the fridge, buying it in small jars is the sensible alternative.  The sauce (you can see some of it on the rice in the pictures above and below) has some kochojun in it, and I think it adds a nice flavor to the wraps.  But my dad prefers to use straight kochojun.  He smears it on the lettuce leaf before adding the rice. 

click on recipe title for printable recipe

Korean Lettuce Wraps

     Manoa lettuce, separated

     cooked rice
     strips of cooked, seasoned beef, pork, or chicken 

     3 oz shoyu

     1 tbsp kochojun (gochujang)

     1 1/2 tsp sugar

     1 1/2 tsp rice vinegar

     chopped green onion

Combine all ingredients except lettuce, rice, and meat.  To eat, place rice and desired meat on lettuce leaf.  Spoon sauce over.  Wrap up and eat.

 
It's been a little over two years since my mom passed.  Although I still miss her dearly, I feel like some normalcy and routine have returned to my life.  I'm hoping to post more frequently since I'm cooking more now (I have another mouth to feed during the work week).  Over the past few years, I've become more adept at knitting, something which would have made KikukatMom proud.  While I will continue to share favorite recipes, I hope to also share my knitting triumphs, fails, WIPs and FOs.
    

Korean Spicy BBQ Pork

Gaaaah!  Today is my last day of vacation.  Talk about a real bummer.  I guess my total house cleaning will need to wait until my next break.  Oops...I won't be around for the next big break, so we can put off house cleaning until winter vacation.

I spent a good chunk of the summer working, but I really cannot grumble about that because I have a bunch of trips planned, and the extra $ will come in handy.

The Ds made it safely back from Russia and Japan; it was always in the back of my mind that they would be detained in Russia so I'm very relieved.  D1 also made it safely back to AZ.  She seems to be settled into her new digs, although she was splitting her time between both places so she could help clean the kitchen.  I was proud to hear that she was doing her part and sharing in the move-out cleaning duties, but then it hit me...how come she never offered to clean the kitchen here?

I did manage to take a trip to Oahu during my vacation for my cousin's wedding.  KikukatDad came along, and we were lucky enough to stay with UMiles in his new home.  When I grow up, that's the kind of place I want to have....huge kitchen, lots of storage, and tons of bathrooms!  It would have been nice to play with my youngest relative, Cody, but he was attending a wedding in Long Beach that weekend.  Cody isn't even eating solid food yet, but the kiddo has logged in more traveling miles than many adults I know!  UMiles deserves a huge shout out.  Not only did he chauffeur us around, but he took the hit from KikukatDad for all kinds of stuff.  He did it all with a smile (and sometimes a head shake).

My cousin's wedding was absolutely gorgeous.  The ceremony was at her picturesque home on the windward side.  They were married at the poolside gazebo which had been decorated with tulle and fresh flowers.  She must've been a good girl because the weather held up just long enough for Judge Sakamoto to marry them.  We toasted the newlyweds with flutes of Prosecco and sparkling cider.  Then the sky opened up.

Thankfully, the reception was at Ruth's Chris Steak House on the other side of the island, so we were able to escape from the rain.  I enjoyed the reception immensely, as we were given the luxury of selecting our entree.  I could not pass up the rib eye.  Of course, it was just too large for me to finish.  KikukatDad could not finish his rib eye either.  UMiles chose the fish option, as he had just regaled KikukatDad and me with tales of how beef/anything from the cow is bad for the health.

So with summer vacation over, I plan to mope a bit over the next few days/weeks.  It's just something I do every year.  My classroom is still not set up, and I have no desire to rush in to get everything set.  I'm hoping that the kind folks who took down my room at the ending of the school year kept everything in good order.

I will definitely miss the warm days, hanging out on the patio, the smell of food on a hibachi, and not having to worry about lesson plans and meetings.  In spite of my battle with GERD at the beginning of summer, I did do a lot of good eating (I just couldn't eat much).  The Help and I visited Shiono a few times.  They make a great salmon skin salad.  I was fortunate enough to be invited over to dinner by a coworker.  She and her husband made us (me and The Keeper) okonomiyaki.  Their version was much better than what I had in Japan.  They used a generous amount of bacon and poured some really good sake alongside.  Thanks to The Keeper, I got my bon dance andagi fix, and along with Nakaz and DHS we even managed to squeeze in an MKB brunch.

I did some pretty good cooking too.  We enjoyed Caprese salad several times, thanks to the thriving basil in the whiskey barrel garden.  The Help and KikukatDad enjoyed some grilled spicy pork.  Because the pork is marinated, it can be prepared in advance.  The pork I purchase for this is sliced "teriyaki" style, so somewhere between 1/8"-1/4". 

click on recipe title for printable recipe

Korean Spicy BBQ Pork

     1 1/2 lb thin sliced pork (not paper thin!)

     1 tbsp grated ginger

     2 tbsp sugar

     1 tbsp sesame seeds, ground

     1 tbsp sesame seed oil

     4 tbsp kochujang

     2 tbsp green onions, chopped

     4 cloves garlic, minced

     1 tsp salt

Combine all ingredients except sliced pork.  Coat pork slices well and marinate at least 2 hours (overnight is best).  Grill pork slices.  Slice in strips to serve. 

Almost Noodle Club: Korean Fried Chicken Wings

For various reasons, I have been spending lots of time on the road.  In the past two months, I must've made at least a half-dozen trips to the other side of the island. 

• The Help developed an interest in Japanese whiskey, so of course we had to stop at the liquor store in Waimea and check out the selection at Costco.  
• On another weekend, my vacuum broke, and Costco just happened to have a good deal on a Shark (I killed 2 Dyson's in a span short of a decade so I was ready to try something else).  
• I just "happened" to be at Costco when they started selling Christmas trees, so that trip turned out into a full-weekend activity...decorating the tree.

And there were a handful of trips between all of those, including a trip just to Waimea to check out the local wool for sale at the Waimea farmer's market (Parker School).

In spite of the good restaurants in Kona and Waikoloa, The Help and I have been regulars at Noodle Club, making the detour to Waimea instead of heading straight home on the Saddle.  Noodle Club is owned by the same gentleman who owns Village Burger (must try the Ahi Nicoise salad there), and like Village Burger, Noodle Club is an awesome eatery.

It might come as a surprise that one of my fave things to eat there is NOT a noodle dish, but a chicken dish.  I said "one" of...I have many favorites there.   I find the KFC...Korean Fried Chicken...difficult to resist.  The sticky, sweet, spicy sauce surrounding crispy chicken lollipops is not the Korean chicken many of us grew up with (like Kay's Lunch Center or the kine one of the aunties makes).  It has a unique flavor, as well as a unique look.  Noodle club wings look like the meat has been pushed upwards on the bone, giving a lollipop appearance.

I will be the first to admit that my version is not exactly like the KFC you get at the Noodle Club, but it's equally delicious.   I also refuse to spend the time to make the chicken look like a lollipop.  If you want the experience the chicken lollipop, then make the drive out to Waimea.  If you want a delicious meal without too much hassle, then this recipe might be just what you need.

 click on recipe title for printable recipe

Almost Noodle Club:  Korean Fried Chicken Wings

     3 lbs chicken wings

     salt

     pepper

     1/4 c flour

     2 tbsp cornstarch

     oil for frying

     1/4 c brown sugar

     1 tbsp honey

     3 tbsp rice vinegar

     2 tbsp shoyu

     6 tbsp gochujang (spicy Korean bean paste)

     1/4 tsp sesame oil

Cut chicken wings apart at the joints; discard tip portion.  Sprinkle with salt and pepper.  Toss with flour and cornstarch.  Set aside.  Heat 1/2-3/4" oil in a skillet.  While oil is heating, prepare sauce by combining all remaining ingredients in a medium bowl.  Fry chicken pieces until golden; this may take up to 25 minutes (15 minutes on the first side; 10 minutes on the second side).  Remove from oil and drain.  Fry all chicken pieces.  When all chicken has been fried, return each chicken piece to oil, frying for an additional 5-10 minutes.  Remove 3 pieces at a time.  Drain on paper towels then place in sauce, turning to coat.  Continue until all chicken has been coated.  Return all chicken pieces to sauce and coat again before removing to a serving platter.

Sapporo, Japan

October 10, 2017:  Day 2

Since our hotel was across the Hokkaido university campus, The Keeper suggested we walk the ground of the campus before embarking on another day of gluttony.

The campus could have been a university on the east coast or midwest...it looked "collegiate".  The architecture was very western.  Walking the grounds brought back memories of my own college days.






















The leaves were turning color. . .reminded me of my trip to Connecticut in the fall.

The fun part of this trip was the opportunity to wear Doc Martens and things I made.   I went full Nelkin on this day:  Caragh, Transitus and Las Cruces.

Don't get me wrong...I often DO wear things I make AND I always get strange looks from The Help, often with a comment like, "this isn't Puget Sound" or "we are not in Canada now".

We met up with the rest of the gang and headed to Nijo Market for breakfast.  Nijo Market was similar to Jougai Ichiba (from the day before).  Of course, I was gonna get seafood for breakfast!

Nijo Market

While walking around Nijo Market, I found shine muscats!  $15 USD was a small price to pay for mouthfuls of joy.  I had to take a pic because I don't think anyone at home would believe I actually bought "grapes".


















A few of us ended up having breakfast at Ohiso.  After watching DHS eat crab at breakfast the day before, there was no way I was gonna miss out on crab.  I decided to try the hairy crab and salmon don.  The mini was about $11 USD, which I figured would hold me over until the next meal.  I also got a small bowl of ikura, a bargain at $3.40 USD.
















I was actually not impressed with the hairy crab.  The meat wasn't as tasty as Dungeness nor was it as sweet as king crab.  But at least I can say I tried it.















On the other hand, the ikura was superb.  Perfect flavor.

I couldn't find the picture of the awabi (abalone) sashimi from this place.  I even had a pic of the innards, which The Keeper made DHS try.  She said it was nasty.

We had some time on our own after breakfast, so I decided to go on a treasure hunt which took be back to Sapporo station.  I was looking for a special store.  I was just about to give up, but then I arrived at the promised land!

OMG.  Kanariya was awesome.  I just wish I could speak and read Japanese.  I bought a bunch of pattern books (which I will probably never use) and some omiyage for a few special Ravelry friends and some friends who sew.

I could have stayed at Kanariya much longer, but I had to meet up with the pandas for lunner (lunch + dinner).

We caught a bus to Sapporo Beer Garden.  I tried out the panorama feature on my camera, but I just couldn't make it work properly.  The beer garden building is red brick (many old buildings in Sapporo are red brick).  I guess we were hungry so we went straight to the dining hall and got started.

I was worried about liking lamb, but after stuffing my face with jingusukan (Genghis Khan, to the rest of us), I decided I like lamb.  I love the helmet-shaped grill!












This is a cook-your-own place.  You can have as much as you want, be it meat, veggies or drink.  Nakaz and I couldn't get enough of the melon soda (since we can't drink beer).
























And no visit to the Sapporo Beer Garden is complete without a picture of the iconic brew kettle.  It was huge!




















Before heading back to the hotel, The Keeper and I bought some goodies from the station:  (clockwise from upper right) Little Mermaid steam cake, Little Mermaid melon pan, parfait, and Kinotoya cheese tart.  The steam cake was similar to other steam cakes I've eaten.  It was mild flavored and very light.  And yes, the bottom right pic IS melon pan, or at least what the Little Mermaid Bakery calls melon pan.  It was delicious, but it did not taste anything like the St. Germain version of melon pan.  I'm glad The Keeper bought it for me to try.  The parfait was very good (apparently parfait in Japan is a "thing") and easy to eat.  There was a small slice of cake and a few cornflakes (yes, like cornflake cereal) atop the parfait.  I found that interesting.

The Kinotoya cheese tart gets it's own paragraph.  It is definitely a no-miss treat when visiting Sapporo.  The aroma of the cheese tarts baking is incredible.  It must be so difficult for people in the waiting area to resist buying a some.  Although it looks like it might be "egg-y", it is not.  I think the color automatically makes you think its custard.  But it's definitely more cheese than custard.  I wish I had eaten another one or two before leaving Sapporo. 

It was another day of eating.  Thankfully, it was less eating than the previous day, and I knew that the next day was going to be another adventure.

Korean Chicken

Why is it that short weeks seem to drag by? Why is it that the shit always seems to hit the fan during short weeks?

That's exactly what happened this week.

That's exactly why I'm taking no prisoners today!

Last week was prom packet pick-up.  I cannot understand why students wait until the last minute to clear obligations.  I also cannot understand why students wait until the last minute to pick up packets.  Some dude didn't even attempt to pick up a packet and then expected me to give him one.  I told him he was too late, and he began cussing me out.  Ummm, they had four days to pick up, and they knew even before winter break that packet pick up would be happening in mid-January.

Someone else tried to get a packet without clearing financial obligations.  She got angry at me because I told her she had financial obligations to clear.

But the winner was another student who went to see my cuz for a packet.  My cuz refused on several grounds...outstanding obligations and packet pick-up time was over.  The student asked to speak to the "person in charge".  My cuz, no pushover herself, warned the student that the outcome would not be different.  I guess that's when the student showed up at my room, insisting a packet be given.  I had spoken to this student during lunch and mentioned the clearing of all obligations.  But this student wouldn't budge.  SHE stood in front of me and said she wants to go to the prom.  I told her there was nothing I could do to help her now because packet pick up is over.  She continued to stand in front of me.  I had to tell her to leave my room because I had work to do.  Amazing!

dipping cooked chicken pieces into the sauce

My weekend trip to Honolulu couldn't have come at a better time.  Of course it was for medical reasons, but I enjoyed being there. . . shopping, eating, more shopping, more eating.  The Help tagged along.  Well, The Help actually had an agenda for the trip.  He managed to get himself a spanking new toy.  He also drove me around without complaining and even read things to me when I couldn't see.  

The trip rejuvenated me for what I'm bracing for today...the kids who failed to get prom packets are probably going to seek me out.  Some will try and get sympathy while others will try and intimidate me.  I may even have parents calling me.  Whatevers.  We are moving forward.

On our way home from the airport, we stopped at the market to buy food for tonight's dinner.  I bought a pack of chicken wings because I've been ono for Korean chicken. . .the kine I grew up with. 

chicken glazed just right

About a year ago, I blogged about a copycat version of a popular take out dish from Kay's Lunch Center.  Kay's called it "Korean chicken", and they would shred it up and use it in another popular dish, Korean chicken salad.  As best as I can recall, that recipe is what Kay's chicken was like.

But the Korean chicken made lovingly by aunties for family parties (come on. . .if you grew up in Hawaii, you probably had an auntie who made the best Korean chicken), was not the same as what Kay's Lunch Center called Korean chicken.

Today's blog recipe IS the Korean chicken I grew up with.  Unlike the previously posted version, this chicken is seasoned AFTER frying, therefore, not much forethought is required in making this for a quick weeknight dinner (or an impromptu potluck).  Strangely enough, my favorite way to eat this is cold...refrigerator cold.

click on recipe title for printable recipe

Korean Chicken

     2-3 lbs chicken wings
     2 cloves garlic, crushed
     1/2 c shoyu
     6 tbsp sugar
     2 tbsp sesame oil
     2 chili peppers, seeds removed, crushed
     green onions, chopped fine
     1/3 c potato starch (may substitute cornstarch or flour)
     1/3 c flour
     oil for frying

Disjoint chicken wings, discarding tips.  Set aside.  In a small bowl, combine garlic, shoyu, sugar, sesame oil, chili peppers and green onions.  Stir to dissolve sugar then set aside.  In a small ziploc bag, combine potato starch and flour.  Heat oil (about 1/2" deep) in a skillet.  Coat chicken pieces in potato starch/flour.  Fry in heated oil until golden brown.  As chicken browns, remove from skillet and plunge into sauce.  Turn chicken pieces to coat well.  Place in a serving dish. 

Family Style Bibimbap (Korean Mixed Rice)

What an exhausting week!

• 9th grade registration
• Testing
• Summer PE registration
• Cyber Monday
• Late night laundry
• Early morning bento run
• Photo shoot
• Birthday party

And I'm staring down the barrel at another doozie of a week!  Hopefully my emotional roller coaster which began last Sunday will come to a halt soon.

Having to euthanize a pet is no picnic.  Now I realize what my parents went through when I was away at school.  Sammy was suffering; she had stopped eating and was unable to even drink water.   Even hot dogs didn't interest hold any interest.  Her passing set my week off on a very somber note.  How could it not, especially when going back to work after an extended weekend is daunting on its own.

Sammy's passing made me realize what good friends I have.  SigMAX and I conversed continually about what was happening, and he helped me explore options.  The Help lent a hand and let me use is truck (and his time) to take Sammy to the vet.  He also drove me home since my vision was compromised by my tears.  I was also deeply touched by the outpouring of sympathy from my friends and family.  They knew how much Sammy meant to us.  I think many of my friends and family truly understood what it was like to say goodbye to a sick pet.  Pet people tend to support each other.

Its been a week since losing Sammy, and we are slowly adjusting.  Rain seemed lost.  Although she was always the bigger of the two, Sammy would always be the first to eat.  It was heartbreaking to see Rain wandering around in the yard, as if she was waiting for Sammy to return.  On Thursday, Rain even took to barking in the middle of the night at some creature which dared approach the fence line, an irritating habit which was normally reserved for Sammy.  Rain will need to get used to being THE family dog.  The Help has banned us from getting any more dogs.

SigMAX asked me if I planned to get a new dog to take Sammy's place.  I think not.  I am grateful that I still have a dog (Sammy's sister, Rain), but life with big dogs has taught me that I really am a cat person.  SigMAX suggested I look into getting a designer kitty.  Hmmmm.  I will need to think about that.  The cost of a bengal cat is rather prohibitive, and that's without even trying to get one to Hawaii!  SigMAX knows a bengal cat breeder in Utah so now I'm wondering if he can get me a good deal.  The Help did say, "no dogs", but he did not say, "no cats".

While I was mourning over Sammy, November became December.  I guess we have officially entered the holiday party season.  This means parties with lotsa food (and drink).  I'm looking forward to an after-work party with select colleagues.  I'm planning to bring spicy soybeans.  It will go well with drinks.  Why am I so fixated on "drink"?

The holiday party season would not be complete without family parties.  One of my aunties already called with an invitation.  I will need to drink before that party.  There's that word again.

I didn't bother asking what I should bring.  It's too early for that, but I am usually asked to make desserts.  While I love eating desserts and don't mind making them, choosing which desserts to make is always confounding.  I have relatives (no names) who can't cook at all.  I would rather slave myself than ask them to bring a dessert.  I have other relatives who are good cooks but make the same things all the time.  I know that people like certain things, but tell me lemon bars do not get tiresome after a while.  I don't want to be known as a one trick pony.

I think I might suggest to my aunty that I will bring a starch and a few desserts instead of just desserts.  D1 has been eating a lot of Korean food (it's easy to cook rice and eat banchan) while at school.  She said her roommate's mom makes a killer taegu.  That took me by surprise.  I don't think she ate taegu when she was at home.  I would know because it's something we always have on hand, whether made by KikukatMom or purchased from Costco.  I think she would appreciate bibimbap on the buffet line.

Although bibimbap is something most people just eat at Korean restaurants, it isn't difficult to make a family-style version.  The family-style version makes an excellent potluck dish.  It's a good way to use up small amounts of kim chee, and much of the prep can be done beforehand.

click on recipe title for printable recipe

Family-Style Bibimbap

Vegetables:  1 bunch watercress

                    1 bag (about 10 oz) mung bean sprouts

                    2 tbsp shoyu

                    1 tsp sugar

                    1 tsp oil

          

Use rubberband to hold watercress stems together.  Blanch in boiling water, rinse in cold water and squeeze out excess water.  Cut in 1 1/2" lengths.  Blanch bean sprouts in boiling water.  Drain and rinse in cold water.  Drain.  Place shoyu, sugar, and oil in a skillet.  Add drained vegetables.  Cook for 2 minutes.  Set aside to cool.  When cool, drain liquid well.

Egg:  Scramble one egg and fry in a thin layer in a saucepan.  Cool and cut chiffonade. 

Chicken:  Cut cooked teriyaki chicken into slivers.  One pound of chicken is ample.

Rice:  Cook 4 cups (rice cooker measure) of rice.

Seasoning:  3 tbsp shoyu

                   1 tbsp sesame oil

                   chopped taegu (seasoned codfish), optional

                   chopped kim chee (spicy picked vegetables), optional

To assemble,  toss drained vegetables, chicken, rice and seasonings together in a large bowl.  If serving family style, top with shredded egg.  If making individual bowls, top each bowl with a fried egg.  For additional spiciness, add ko cho jun or bibimbap sauce.

Baked Crab Sushi

It was nice to have a holiday last week.  And it will be nice to have a holiday later this week.  I'm grateful for holidays which occur soon after a long vacation.  It makes it easier to re-adjust to the work week.

By this time next week, I will be done with two proms (only one to go!) and a sushi feast at Takenoko Sushi.

I am sooo looking forward to going to Takenoko Sushi.  I've been there several times, and each time, the food has been absolutely delicious.  I had the omakase (chef's choice) several times, and while I got to eat stuff I wouldn't usually order, there were other items on the menu which sounded good but weren't included in the omakase offering.  On my most recent visit, I tried the salmon skin salad.  It was different from the version I'm used to (Hayama Japanese Restaurant), but it was really good too.  They also happened to have mirugai (geoduck clam) that day.  I'm not sure what I will have this time.

Meanwhile, I still need to get through the 2 proms in order to get my sushi reward.  I'm amazed I still have $ left to enjoy a sushi lunch.  Proms cost a lot.  Bids (for a couple) are easily over $100.  Then there are flowers to buy.  Most proms include a dinner, but I'm sure there is some feasting which occurs after the prom...late night snack at Kuhio Grille or Ken's. 

As a teaser for my upcoming Takenoko Sushi trip, I'm going to make baked crab sushi sometime this week.  Of course, I'll substitute shredded kamaboko (pink & white fishcake) for the imitation crab so D1 can eat it.  And since we are playing nicely with The Help, I will use a portion (less than half) of brown rice so he will feel better about having a few pieces.

Baked crab sushi, has become a very popular potluck dish recently.  Its easy to take to parties and can easily be doubled (use a 9 x 13" pan) for larger gatherings.  Using the small, pre-cut Korean nori (seaweed) makes it even easier to serve (no need to cut the nori).

Many variations of this recipe can be found, some of which only contain mayonnaise (no sour cream).  I find the sour cream helpful in mitigating the oiliness of straight mayonnaise.  The Ds aren't big fans of shiitake mushrooms (I'm not sure I am either), so I just use a little or leave it out entirely.  We all enjoy the surprising crunch of tobikko (flying fish roe). 

click on recipe title for printable recipe

Baked Crab Sushi

     2 c rice (rice cooker measure), cooked
     2 tbsp furikake
     1 dried shiitake mushroom, soaked, squeezed and chopped fine
     1 pkg (10-13 oz) imitation crab or kamaboko, shredded and/or chopped
     2 tbsp tobikko
     1/2 c mayonnaise
     1/2 c sour cream
     Korean seaweed pieces

Combine shiitake mushroom, imitation crab, tobikko, mayonnaise, and sour cream.  Set aside.  Firmly press cooked rice into a square (8 x 8" or 9 x 9") baking pan.  Sprinkle furikake all over surface of rice.  Spread crab mixture evenly over furikake.  Broil until top is lightly brown.  Serve small portions of rice and topping in Korean seaweed sheets.

A year ago (Monday, March 24, 2014), I congratulated my friend CT for making the jump over to the dark side of town.  I knew the students would love her and she would be amazed at the amount she saved on gasoline.  This year, I am congratulating her again.  In a few short months, she will be starting another chapter.  Welcome, and really, what took you so long!?

Almost Kay's Lunch Center: Fried Sesame Chicken

Perhaps it was blog reader BrendaC who is responsible for my wave of nostalgia.  Perhaps it could have been triggered by Kikukat Dad who said he had dinner at Restaurant Kenichi.  Perhaps I equate the Super Bowl with partying.  I don't know.  But whatever it was, I've been bitten by the nostalgia bug.

If you spent some time in Hilo during the 1990s and the first decade of the 21st century, you likely had a meal at Kay's Lunch Center (today the location is occupied by Restaurant Kenichi).  Kay's Lunch Center served local, Japanese, and Korean foods.  They were best known for two things:  fried chicken and blueberry cream cheese pie.

The blueberry cream cheese pie was alright.  I'm really not a fan of that kind of thing.  I am usually put off by the icky gooey goop of canned pie filling.  And the cream cheese layer in a round pie just seemed too thick for the amount of topping.  You can have all the blueberry cream cheese pie you want.  I will pass.

It was the fried chicken that brought me back to Kay's Lunch Center time and time again.  Sometimes I would eat-in, but many times, I did the take-out...chicken in the cardboard box with the pointy lid.  I loved the mild shoyu-sugar flavor and the random sesame seeds strewn on the coating. 

Kay's Lunch Center closed up a few years ago.  As I was watching the Super Bowl yesterday, I couldn't help but think about all the parties missing the cardboard box with Kay's Lunch Center chicken.  I know I was missing it, especially since the Seahawks lost (No, I am not much of a Seahawks fan, but having lived in Seattle, I feel a little guilty if I don't cheer for them if they are not playing a team I like more).  So if you are like me and have a hankering for Kay's Lunch Center fried chicken, you can go ahead and make your own. 

Now I realize there are two divergent methods one might try for making the chicken.  I've seen recipes which call for flouring and frying the chicken and then dipping it into a sauce.  I call that "Korean Chicken", and I will share the recipe in a separate post.  But I never noticed any green onion bits on the Kay's version; I only noticed sesame seeds.  My method for making the Kay's Lunch Center chicken calls for marinating the chicken overnight and then frying it.  It seems to be less messy and more straightforward than the alternate method.

And if you happen to have leftover fried chicken, you can do what Kay's Lunch Center did. . .pull all the meat off the bones and use it to top a salad.   Mmmmmm.  

click on recipe title for printable recipe

Fried Sesame Chicken

     5 lbs chicken wings

     1 c cornstarch

     1/2 c flour

     1/2 c sugar

     1 tsp salt

     6 tbsp shoyu

     2 tsp oyster sauce

     4 eggs

     4 stalks green onion, thinly sliced (optional)

     2 garlic cloves, minced

     4 tbsp sesame seeds

Cut each chicken wing into 3 pieces (tip, flat, drummette).  Discard tips or save for stock.  Combine remaining ingredients and place in a ziploc bag.  Add chicken pieces.  Turn bag to coat evenly.  Allow to marinate overnight.  Deep fry wings until golden brown.

Namul: Korean Bean Sprout Salad

This is probably not a good time to be posting a cold vegetable picture and recipe.  But I MUST.  After all the feasting over the weekend (feasting actually began on Friday), I realize I need to scale back a bit.

But I HAD to celebrate on Friday.  No, not because it was my birthday, but something else happened...something I've been waiting a whole year to happen.  I hadn't expected it to turn out so deliciously well, but it did.  Thank you, 3M for making IT happen and for allowing me to be there to witness it all.

Sometimes assholes really DO get what they deserve!

I had a great lunch on Friday, and it was followed by an onolicious dinner at Miyo's.  I got to eat fried oysters.  Even better, the Ds were with me.  I didn't hafta share them this year.

On Saturday, The Help suggested we make it a double buffet day.  On one of his 10k-step walks, he noticed a breakfast buffet being served at the Hilo Hawaiian Hotel.  It wasn't crowded, and the bacon was crispy.  It was definitely NOT the Hawaii Prince breakfast buffet, but for Hilo, it was pretty good.  The bread pudding was delicious, and there weren't too many raisins to pick out.  Have I ever made it clear how much I hate raisins?  It is right up there on the list, a few notches away from the devil's condiment.

The second buffet was something I've been wanting to try but always found the near-$100/person pricetag daunting.  Leave it to The Help to surprise me with a drive out to the Mauna Kea Beach Hotel for the Clambake.  Wow!  Among other things, I consumed a dozen oysters and 2 lobster tails and a set of lobster claws.  I love lobster!  The Help likely ate only a fraction of what I did, eating mostly shrimp cocktail and sashimi, and he even managed to sneak in some salad selections. There was a guy on the next table who definitely beat me.  He ate 3 whole lobsters.  I know because I watched him (couldn't help it...he was in my line of sight).  He also had a slab of prime rib in between all that.  I don't expect to get back to the Clambake any time soon, after all, I can't be going there with D1!  But now, I'm excited to try the Let's Go Crabbing buffet at the Hapuna Beach Prince Hotel.  Its a fraction of the price (under $70 for adults) and features all kinds of crab.  Maybe when D1 goes on her spring break trip. . .

So after all that feasting and pigging out, it's time to lay low on the food, especially the cholesterol.  I soaked some chicken in a kal bi-type marinade, and I made some namul.   There is nothing better to eat with hibachi food than namul.  "Namul" is what I call Korean bean sprout salad, but I know namul actually refers to various vegetable dishes served as banchan, those small dishes with tasty morsels served at Korean restaurants before the meal comes.  All I know is they never give enough namul, and the bean sprouts is what I always hope to hoard!

click on recipe title for printable recipe

Korean Bean Sprout Salad

     1/2 - 1 lb mung bean sprouts
     1 1/2 tbsp green onion, chopped
     1/2 tsp sugar
     1 tbsp sesame oil
     1 tbsp toasted sesame seeds
     3 tbsp shoyu

Clean bean sprouts and wash in cold water.  Boil water in a medium saucepan.  Add bean sprouts to boiling water and leave in for 1 minute (Can also steam over water for 5 minutes in the microwave...high power).  Drain, rinse well in cold water, and drain well.  Add remaining ingredients and chill thoroughly before serving.

While all this was going on, it was a rather disappointing sports weekend.  All the teams/individuals I was cheering for did not prevail:  high school football, college football, professional football, Formula One.  On the other hand, I did manage to attempt knitting again. . .I had lots of time to sit and give it another go.

And after spending the better part of an hour taking stuff apart, I'm asking myself why I choose to take part in such torture.

Kim Chee Patties

Last week was a difficult week.  We had some restoring to do at the hale (house).  The Help put back the gazebo cover.  He replaced the tarp on the tempermanent carport.  He also replaced the loose clamps on the pool heater.

He did a lot, and I'm grateful for his help, but I know there are families out there who still have it bad.  Some of my friends in Kapoho just got electricity restored this weekend.  Many had already capitulated and purchased generators.  I offered to do laundry for some of my work friends, but nobody took  me up on my offer.  I hope it wasn't because of my only stipulation, "no undies". . .didn't want uncomfortable smiles (or new good friends) at work.

This past weekend was a long weekend (unlike the long weekend created by the arrival of Iselle, this weekend was planned). . .Admissions Day holiday on Friday.  Since D2's birthday fell on Thursday, I threw her a slumber party on Thursday evening.  She had a few friends over for pizza (yes, she finally eats pizza) and swimming.  Although I kept an eye on them, its nice to know kids are able to swim on their own.  I wonder when they became "old". . .

Not sure why, but I started feeling really lousy on Friday.  I woke up with a headache right behind the eyes.  I think the Aleve upset my stomach because I had to go back to bed and rest.  It made me think that in spite of being with students all last year, I didn't take any sick leave.  The only time I called a substitute was to attend a workshop.  Amazing!  The previous year, when I was only with adults, I developed bronchitis.  I think the adults gave me more sickness germs than the kids.

Feeling under the weather, I asked The Help to get me some kim chee to eat with the taegu (seasoned codfish) I had.  My reasoning was that the chili pepper heat would kill the bad germs.  It must've worked because I felt fine by the time cake and ice cream time rolled around, and I was even able to keep my claws appointment.  I tried out a new salon since TK was on vacation. 

The next day, I felt fine so I accompanied The Help to a yearbook photo shoot in the morning.  I also managed to squeeze in a test drive of a cute car I've been thinking about for D1.  I'm still thinking. . .

I spent the entire afternoon at preseason football games with The Help.  My job was to sherpa photo equipment.  I think I went above and beyond the call because I actually shot some frames myself!  I have students on both the junior varsity and varsity teams, and it is always nice to see them in a non-classroom environment.  The 3rd quarter of the varsity game seemed endless!  I spent over five hours at the stadium and had no energy to come home and cook dinner.  We ate Korean food at Restaurant Osaka (yes, Restaurant Osaka serves Korean food). . .guess I was still ono for heat.

By Sunday evening, with my Korean food craving practically satiated, I decided to give it the one final hurrah.  I didn't want the jar of kim chee to be forgotten in the fridge, so I made kim chee patties with the rest of the kim chee (I didn't eat much of it when I was feeling under the weather).   Kim chee patties are easy to make because the patties fry up quickly.  Because they are rather thin, they make a whole lot which means there will be leftovers for lunch the next day (and maybe even the day after too)!

click on recipe title for printable recipe

Kim Chee Patties

     1 jar (10-12 oz) kim chee
     1 lb ground beef
     2 tbsp sugar
     2 tbsp shoyu
     1 1/2 tsp salt
     5 eggs
     1/4 c flour
     3/4 c cornstarch

Drain kim chee, reserving 1/2 c liquid (if liquid is less than 1/2 c, use water to make up the difference).  Chop kim chee and combine with ground beef.  Combine remaining ingredients.  Add to kim chee/ground beef mixture.  Batter will be runny.  Heat oil in skillet.  Scoop 2 tbsp at a time and fry in skillet (flatten out a little) until brown on one side.  Turn over and fry other side.  Add oil as needed.  Skillet should not be dry.  Drain on paper towels.

Preseason football got underway this weekend.  Both the JV and varsity squads were victorious in their debut versus crosstown rival Waiakea.  Way to go VIKS!

making for the end zone

tough-as nails running back on the jv roster. . .she scored a rushing TD

senior running back weaving through Waiakea defenders

Bring back memories, eh, Matsu???