For my 8th Sunday Lunch Project, I chose to prepare a special meal which we call Boodle Fight.

What is a Boodle Fight? The Philippine Military coined this term, calling their traditional way of eating with their bare hands while the freshly-cooked food is served on a long table, piled on top of a tray or banana leaves.  It signifies brotherhood and fraternity.  “Boodle” by the way, is an American slang word that means a pack or a small crowd.  And boodle fight is in a way considered a “fight” since eating with a bunch of hungry army men means the food is consumed in an instant so one has to grab whatever he can get and eat fast, too. And when one is in a hurry, it would be better to do this standing up.

Well, not only are they the ones who do this. Pinoys and a lot of our South East Asian brothers are familiar with this type of communal meal, and eating with our hands. We usually do this outdoors when we go to the beach, especially in the summer and fiestas (summer festivals).  We would gather around a long table in a beach hut without using plates, serving dishes and utensils.  It may look uncivilized to some but it is actually practical and convenient.  And not to mention, FUN!

I also remember my days living in Cebu – we would eat this way in my uncle’s house during the heat of the summer.  And during my years as a fine arts student, I and my comrades would gather in the college basement, and partake of a meal of canned tuna or sardines on bed of hot rice.  This SLP post on Boodle Fighting is my tribute for those good times! 🙂

There are theme restaurants that offer this kind of meal but why go out when you can do it at home? So for today’s Easter celebration (and after going thru a no-meat diet for a week) I decided to have an indoor Boodle Fight. (Note: thanx to Pch for some of the pix here)…

Risa, my kitchen assistant, helps me gather banana leaves from a tree in a nearby vacant lot.  Paalam muna shempre…lol When getting the leaves, make sure you keep them away from yourself since the juice from the cut stalks can stain your clothes and shoes (which I found out rather too late). And better get the ones that are not torn as much as possible.

In the meantime, tilapia fish and eggplants were grilling away. Food grilled over hot charcoal is the usual fare for a boodle fight.

The banana leaves were wiped with a clean rag, and laid out (shiny side up) on the table, seeing to it that I have enough leaves to cover all the surface space of the table.  No one wants the food to spill out on the bare table but I nevertheless made sure to clean and disinfect the table beforehand.

Grilled pork liempo (belly meat marinated in soy sauce and calamansi), tilapia, peeled eggplants and salted eggs are placed and arranged on the banana leaves.

This meal is ideally served along with the classic Pinoy salad of chopped green mango, tomatoes, and onions with shrimp paste. I also made a condiment of chopped onions and tomatoes with soy sauce and calamansi to be mixed with the grilled pork and fish when eating.

We also had another condiment, fermented mudfish (burong dalag) that has a strong smell. You can mix it with your food, making it taste better and can make you want to eat more!

At last, my usual bunch of Sunday lunch guests (Sis et al) arrived in time just as I was done laying out the food and hot rice.

Let the Boodle Fight begin! No need to hurry here… just take your time. But don’t forget to wash your hands first! 🙂

And a perfect way to end this summer meal is with a cold dessert of Pinoy sherbet made of lychee and coconut from Arce Dairy (courtesy of Sis and Doc)!

Happy Meal!: Boodle Fight is not just an exotic form of eating but it’s an informal and relaxed way of celebrating Pinoy family ties, strengthening camaraderie and making more happy memories together.

And on this note, OMP wishes the whole Christendom…

_____( .’o’.)______

.•*”˜˜”*°•. ˜”*°•♥•°*”˜ .•°*”˜˜”*°•.
**♥** HAPPY EASTER!!!! **♥**
.•°*”˜.•°*”˜.•°*”˜♥ ˜”*°•.˜”*°•.˜”*°•.

My Sunday Lunch Project Links:
SLP#7: Samgyeopsal
SLP#6: Goi Buoi (Vietnamese Pomelo Salad)
SLP#5: Hainanese Chicken Rice

——————————— sunlupro

Reference links: 

The FooDorama Challenge: I Watch It, I Try It!


Movie Inspiration: Sikgaek

Sikgaek or Le Grande Chef is a Korean movie released in 2007. It is based on a comic strip series by Young-man Ha.  It is a story about two men, both schooled in royal culinary arts, competing in a cooking tournament in order to become the rightful heir to Korea’s last Royal Chef of the Joseon Dynasty.

This is the first movie and non-Japanese drama to be featured in my FooDorama Challenge so I thought it proper to choose something that I truly liked.  Any movie about food is such a delightful thing to watch, especially if the food prepared is beautifully photographed and lovingly presented with much pride and creativity.  So that is why I really adore this movie so much that I watched it twice. The climax was unexpected yet sensible.

Movie Food: Samgyeopsal

Since it was a movie about Korean cooking, there were many dishes to choose from.  However, many of the dishes presented during the competition were obviously too complicated (and too “Iron Chef-ish”) to make for an amateur cook like me.  Anyway, since I find the movie so inspiring, I will feature two dishes. One is samgyeopsal and the other I have yet to name soon in a future post (besides, talking about it may also mean giving away the movie’s ending).

Samgyeopsal (also spelled as samgyupsal) is a Korean dish which requires the liempo or unseasoned thin slices of pork belly meat to be grilled or fried by the diner himself and to be eaten while freshly cooked with lettuce and garlic.

The KMovie Connection: In this scene, our protagonist, Sung-chan (played by Kim Kang Woo, at left), and his friends eat at a theme restaurant that serves samgyeopsal while they talk about the upcoming culinary contest.

Sung-chan’s samgyeopsal being fried using a hot pan on their table with slices of garlic and onions.

Jin-Su (Lee Hana) shows how to eat samgyeopsal: placing pork slices on pieces of lettuce and perilla with ssamjang before eating.

Other recent KDramas that feature samgyeopsal are:

The Man Who Can’t Get Married (2009): In this scene, single lady, Dr. Ja Moon Jung (Uhm Jung Hwa), didn’t have anyone to accompany her to eat grilled meat in a restaurant so she eats samgyeopsal alone in her apartment.

Dandelion Family (2010 – ongoing): In episode 10, sisters Mi Won and Ji Won make up after a slight spat by drinking soju and eating samgyeopsal as pulutan while talking about memories of their childhood.

The FooDorama Challenge: Going Korean with Samgyeopsal

Note: FDC#6 is also my Sunday Lunch Project#7.

Any dish that requires the use of my table-top griddle can mean something fun is afoot. 🙂 This dish had me looking for a Korean grocery store on the internet.  Good thing I discovered one near my place of work.  I bought the necessary ingredients and then, last Sunday, I invited my usual bunch of lunch guests for a Korean noonday meal.

I did not mention what I had in store since it was a surprise…

For samgyeopsal, I bought thinly sliced liempo (top left) and cut it into two inch pieces.  At top right, I also got lettuce and perilla or sesame leaves (available at any Korean grocery).

Ssamjang is a condiment also necessary for samgyeopsal.  It is the ‘ketchup’ of Koreans made of fermented soybean paste, chili paste, sugar, and other spices.  I am not sure if it’s available in the supermarket now but if not, one can also get it in a Korean grocery.

We then cooked the pork, kimchi, onions, garlic, and mushrooms. Just like our Yakiniku dining experience, the ingredients were spread out on the table while my guests helped themselves with the cooking and eating.

The fun part is when you spread ssamjang on a piece of lettuce, place the cooked pork (dip it in sesame oil with salt and pepper first), perilla leaf, garlic, and onion. If there is still space, add mushroom, kimchi, and/or rice like I did and roll it up into a ball and pop it in your mouth (if it could fit!). It could be messy but it was superb!

So. Was my Samgyeopsal a hit or a miss?

Answer: Definitely “mashi-nun!” (hope i used the right word for ‘delicious’).  It was something we will have over and over again (but I have to or else what will I do with all this ssamjang?).  After the meal, nothing was left, not even a drop of kimchi juice. However, unseasoned pork was something too strange for Pinoys like us to appreciate so it wouldn’t matter if you season it (with salt and pepper) before grilling or not.  Go with whatever you prefer, I guess.  Btw, this meal goes well with soju (Korean vodka-like beverage) but since i don’t drink (much), ice cold coke can hit the spot, too.

~BURP!~  ε= (^0^*)げっぷ♪ *oops*

My FooDorama Challenge Links:
FDC#7: Zaru Soba (Jdorama Inspiration: Attention Please!)
FDC#5: Natto (Jdorama Inspiration: Yamato Nadeshiko Shichi Henge)
FDC#4: Okonomiyaki (Jdorama Inspiration: At Home Dad)


My Sunday Lunch Project Links:
SLP#8: Boodle Fight!
SLP#6: Goi Buoi (Vietnamese Pomelo Salad)
SLP#5: Hainanese Chicken Rice

—————— fodocha, sunlupro

Dish info source: wikipedia
Ssamjang info source: wikipedia
Kmovie info source: wikipedia

For Sunday Lunch Project #6, we had Goi Buoi or Vietnamese Pomelo Salad that is perfect for the hot, humid days of early summer.

The first time I had this was when we ate at Pho Hoa.  It is such a refreshing and delightful salad that one can’t easily forget.  It is easy to prepare, and quite nutritious, too.

Pomelo is what we call suha (Tagalog) and cabugao (Visayan) in my country. It is also known as the Chinese grapefruit.  It is the largest citrus fruit and is native to Southeast Asia.  We usually eat it for dessert or snack: the citrus fleshy segments are taken out of its membranous covering, best served cold, and dipped in coarse salt. Mmm, yum!

For an amateur cook like me, I like goi buoi because it is such an easy recipe that could surely impress your lunch guests in an instant…

To make Goi Buoi, cut strips of carrots, cucumbers and crab sticks, placing it on a bed of lettuce for presentation.

Normally shrimps are used for Goi Buoi but since I was on a budget, I used cooked chicken instead, and garnished it with peanuts, cilantro and mint.

And of course, don’t forget to add most important ingredient (which I almost did *facepalm*) – the pomelo cut into bite-size pieces.

Toss all ingredients.  For the dressing, it varies from recipe to recipe on the net. One says to just add fish sauce but I found it wanting so I added kalamansi (or lime) juice and sugar to the fish sauce.

So. Was my Goi Buoi a hit or a miss?

Answer: My lunch guests today enjoyed it so much that before I could get a second serving, it was all gone. Oh, well.  My dad liked it and found it refreshing (“Ang bango sa bibig… Para kang nagtoothbrush” lol) especially because of the mint which we don’t normally use in Pinoy cooking.  So this definitely was a certified hit!

That’s it for SLP#6.  BTW, thanks to Pchie for shooting these nice macro pix, and to Paw for the necessary tweakings…

And also my next Sunday Lunch Project is also my FooDorama Challenge#6:

My Sunday Lunch Projects Links:
SLP#7: Samgyeopsal
SLP#5: Hainanese Chicken Rice
SLP#4: Simple Beef Pochero
SLP#3: My Dad’s Karimbuaya Chicken

~~~~~~~~~~~~ sunlupro

Pomelo info source: wikipedia

Recipe source: recipezaar

Kung Hei Fat Choi!

For today’s Sunday Lunch Project, it’s a double celebration of Lunar New Year and Valentine’s Day. I chose a dish that I’ve seen on the Asian Food Channel and heard about from FB friends who went to Singapore.  At first glance, Hainanese Chicken Rice looked so simple and nothing seems fancy about it. I tend to see it as something similar to our own tinola.  But what makes it different from any chicken-with-broth-dish was the sauces and inclusion of rice in the cooking process.

I also had reservations about serving chicken on New Year’s Day due to old wives tales of “isang-kahig-isang tuka.”  However, I looked up in the Internet about such superstitions; and found out that the Chinese do commonly serve chicken (and fish) during New Year’s festivities (info source: wikipedia). Yay!

Several Southeast Asian countries have their own version of Chicken Rice: Singaporean, Malaysian, and Thai.  I am not sure what version I used.  All I want was the one with the three sauces version.

Why the 3 sauces version? I guess to liven it up. I am well-aware that Chicken Rice is a dish best served in a restaurant which specializes in this recipe instead of cooking it yourself. That’s because they already have a broth that has been used over and over to boil chickens throughout the day (or days) so theirs is naturally more flavorful compared to the one you cook at home. But what the hey, I want to try it anyway. Besides, there are no chicken rice restaurants here so far.  And even if my attempt may taste bland, I still have the three intriguing sauces to salvage it…

No, it’s not cheating!: I just had to try what I call my kitchen helpers (at left) – ready made pastes and powders for convenience and flavor enhancement.  ;D

There were many versions on the web on how to prepare it. I used a combination of 3 recipes (see links below). One version preferred to steam the chicken while another goes for the classic way which is to boil it.  I chose the latter. I also placed salt, ginger, garlic and leeks in the chicken’s cavity before boiling it.

No such thing as shallots in our groceries here – been wondering why for a long time.  So – leeks or spring onions (Right)?  Seriously, what’s the difference if I use one of these instead of shallots?  Heck… Just use both! >: (

After boiling the chicken for 30 minutes, I placed it in a basin of cold water with ice to tighten the skin. But, bummer, the skin got torn anyway…

I always liked the way Chinese chefs carve their cooked chicken and duck dishes, and the way they present them.  I mean, really. Everyone should know this – it’s simple, neat, and practical. I had to try it out, too so I learned about the art of carving poultry through this link.

The Hainanese chicken platter, garnished with chopped spring onions.

I used leftover broth for soup – adding salt, pepper, and spring onions. Then, I prepared the three sauces: (1) sesame oil/dark soy, (2) chili/garlic sauce, and (3) ginger/leeks sauce.  And I “risottoed” the rice in sesame oil, garlic, and ginger before boiling it using the chicken broth.  And here is the finished product:

Hainanese Chicken Rice (SLP#5) with three sauces for the Lunar New Year’s Day 2010. Garnished with tomatoes and cucumber slices.

So. Was my Hainanese Chicken Rice a hit or a miss?

Answer: I was afraid that a home-cooked chicken rice would turn out bland as some people say it would. And uncooked, like, you know – bloody. But I guess it wasn’t bad for a first timer.  It was almost a hit, I should say. For me, it was getting there, then it didn’t somehow fully ‘arrive,’ like something was still amiss. It was fun to prepare (and photographs well, too) yet I think I could do better and am looking forward to further experiment with the sauces by ditching the suggestions and trust my own instincts next time.  Of all the sauces though,  my favorite was the ginger sauce – I never liked ginger before but nowadays, I’m lovin’ it! 🙂

My Sunday Lunch Project links:
Sunday Lunch Project #5: Goi Buoi
Sunday Lunch Project #4: Simple Beef Pochero
Sunday Lunch Project #3: My Dad’s Karimbuaya Chicken
Sunday Lunch Project #2: Yakiniku

~~~~~~~ sunlupro

Dish info source: wikipedia

Recipe sources:, christinesrecipes, hungry-kittens

The first time I tasted pochero was during a lunch party at my uncle’s house in Cebu. I think that was like more than 15 years ago. Even if it was that long ago, I haven’t forgotten it because it was that memorable!  When I came back home to Manila, no one knows how to prepare it so I haven’t had one since then and ended up dreaming about it once in awhile.

Finally, I’ve had enough reminiscing of that unforgettable pochero meal so I decided to take matters into my own hands. I consulted the all-knowing Internet and found some good recipes and tips.

Pochero of Luzon (not to be confused with the bulalo-like Cebuano pochero) is a dish akin to the Spanish cocido. However, ours is probably more similar to the South American version of cocido (like the sancocho) with the use of plantains or saba (left).

There are two ways to prepare this dish: the first one is what I refer to as the Simple Pochero; and the other is the Fiesta-style Pochero (which has two courses). The latter was the one I had in Cebu years ago, and you only serve it when you have plenty of guests for lunch or dinner.  Since I wasn’t having guests for lunch today, I chose to make Simple Pochero (maybe I can try the Fiesta Pochero in the summer… Woo-hoo!).  Besides, since I’m just a beginner, I thought I’d practice first with the simple version.

For today’s Sunday Lunch Project #4, I chose Panlasang Pinoy’s recipe of beef pochero (Thanks, PP! – You’re MY Julia Childs – haha!):

I did exactly what PP said in the vid.  It was also my first time to cook beef, and understandably, I stumbled a bit with the cooking process. PP said it can be cooked for an hour and a half and of course, the naïve little me believed him.

I ended up cooking the meat for 3 hours before it became tender!  Oh, the pitfalls of being a novice… I even placed a metal fork in the broth (don’t ask me why or the purpose of it because I have no idea, too) but it didn’t do anything to speed things up.

Boil, Boil, Toil and Trouble (Right): Hmm, a pressure cooker seemed like a good investment right now.

Another slip-up was I kept adding too much water since it had been boiling for a long time.  The broth was beginning to get too thin and bland.  I replenished it with more tomato sauce and a beef bouillon cube to be sure.

I started out at 9 am but ended up eating at half past 1. Of course, we were famished by the time it was finished…

Sinful, tempting yumminess: Oh, all that artery-clogging goodness! But I made sure I placed lots of vegetables in the hopes of negating that vast sea of cholesterol. Heehee…

My SLP # 4:  The simple beef pochero. It is best when served with a side dish of eggplant-squash salad as shown in the above pic.  Pampatanggal ng umay, I learned.  To make it, I boiled  eggplants (peeled) and squash. I mashed them with a fork and added minced garlic, vinegar, salt and pepper.

So. Was my Beef Pochero a hit or a miss?

Answer: Despite its being an unhealthy dish (something to be enjoyed once in a blue moon), I consider it a hit! I enjoy eating it without rice. I use bread like pandesal instead to mop up the broth from my plate.  The garbanzos, chorizo and vegetables tasted really good in all that red tomato-beef broth.

1 Feb 2010 Update: I made quite a big batch that we ended up eating it for two days! But it was worth it. Besides it tasted better the next day when all the flavors were infused together. Oh, but my poor liver! Heehee. I savored every morsel of it since it’ll probably be a long time before we have this dish again. But I don’t think I’ll wait another 15 years though for that to happen. 🙂

Postscript: Thought I’d reward myself with a break from SLP. So next Sunday is my day-off from cooking. Yay! Besides, I’d rather gear up for Feb. 14 with a Chinese inspired lunch for a double celebration of the Chinese New Year and Valentine ’s Day… See yah!

Next on Sunday Lunch Project – Hainanese Chicken Rice (SLP#5)

Previous SLP Posts:
Sunday Lunch Project #3: My Dad’s Karimbuaya Chicken
Sunday Lunch Project #2: Yakiniku
Sunday Lunch Project #1: Thyme-Lemon Roasted Chicken
Pochero info source:
Eggplant-Squash Side Dish recipe source: theeatingroom

Sunday Lunch Project#3:

My Dad’s Karimbuaya Chicken

We’ve been having this dish since I was a kid.  It started when a friend of my dad gave us this plant which he got from the North. Ilocanos called it karimbuaya (also spelled as carambuaya). Dad, being a native of the North as well, knew what to do with it. He planted it in our garden and harvested its leaves from time to time so he could use it for stuffing every time we have roasted chicken.  Since then, we’ve been enjoying this chicken dish so much that it has become a well-loved family recipe.

The karimbuaya plant in our garden with its oblong shaped leaves (at left)

Karimbuaya (scientific name: Euphorbia neriifolia) is often mistaken for a cactus (that’s what we thought, too) for it’s prickly thorns. It is actually a type of succulent shrub that can grow as big as a small tree. It is also known as soro-soro in Tagalog and sudu-sudu in the Visayas; Indian spurge tree in India; and milk hedge and oleander spurge in English.

Karimbuaya is also used for medicinal purposes.  It is considered purgative while its milky substance is used to treat asthma and coughs and can be applied on warts and calluses.

However, people in Northern Luzon like in Vigan, Ilocos and Abra used it more as stuffing for lechon.  When fused with spices and juices from the meat while cooking, it comes up with its own distinct flavor and smell that is uniquely vibrant, tangy and mildly spicy.

I decided to cook Dad’s Karimbuaya Roasted Chicken for Sunday Lunch Project today.  It was my first time to do this (among my many firsts), and it was important that I had to have instructions along the way.

I harvested around 8 to 10 karimbuaya leaves from the garden (feeling Barefoot Contessa! lol), getting the top leaves to ensure freshness.

I washed and chopped them up along with onions and garlic.  And  I cleaned the chicken (my first time to do so! I don’t why I find that funny but haha!) and put in a bath of soy sauce, salt and pepper.  I also added an ingredient that I can’t reveal because it’s a family secret – Sorry! I stuffed the chicken with the mixture of chopped karimbuaya, onions and garlic. After I sealed its cavity with needle and thread, it was ready for the oven. Well, in my case, the turbo broiler (which is a kind of circular convection oven for those who are unfamiliar with this contraption).

I let the chicken cook for 35 to 45 minutes (please note that cooking in the turbo takes less time than an ordinary oven), turning and inverting it so all sides were evenly roasted at a temperature of 250 degrees. And this was the result:

I like the wing part the best, along with a hefty serving of steaming white rice.  This is really good when you eat it with the karimbuaya stuffing and if you are not too health-conscious, mix it with the tasty drippings from the chicken as well. Ooh, yeah!

So was my Karimbuaya Chicken a hit or a miss?

Answer: Oh, I better make it a hit or else my dad would disown me. Just kiddin! Of course it was a hit! Since it was a time-tested, reliable family recipe, nothing could go wrong.  And unlike my Thyme-Lemon Chicken fiasco, this was much more flavorful. It was an absolute yum-yum, as always! Thanks to my dad’s friend, we didn’t have to travel up North to get karimbuaya. This dish is something we will cherish for years to come.

Postscript: Since it was an easy recipe, I decided to prepare a more challenging and intimidating (well, at least, for me) recipe for my next SLP…

Next on Sunday Lunch Project – Beef Pochero (SLP#4)

Previous SLP Posts:
Sunday Lunch Project #2: Yakiniku
Sunday Lunch Project #1: Thyme-Lemon Roasted Chicken
Karimbuaya info sources:
Asia Pacific Medicinal Plant Database

Welcome to my first ever FooDorama Challenge!

Jdorama Inspiration: Kekkon Dekinai Otoko

Kekkon Dekinai Otoko (The Man Who Can’t Get Married) is a 12 episode jdorama shown from July to September 2006 (btw, this should not be confused with the Korean version; Kekkon is the original one – and still the best!).  It stars Hiroshi Abe as Shinsuke Kuwano, an eccentric, talented architect.  As the title suggests, he can’t get married because he prefers to live an uncomplicated and quiet life, free from the trappings of social, marital, and familial obligations.  However, as the story unfolds, he realizes that shielding himself away from matters of the heart may be as equally complicated and troubling as well…

This dorama has a story I fell in love with since it was intelligently written and had a perfect ending which I think is the best among all the jdoramas I have seen so far. The main character reminds me bits of my own weird personality. The funny episode titles alone had made me smile since I, too, have asked the same questions (…well, sometimes): “So What If I like Being Alone?!” (Episode 1); So What If I Eat the Food I like to Eat?! (Episode 2); and “So What if I Don’t Like to Mix With the Relatives?!” (Episode 7). Hee-hee!

Jdorama Food: Yakiniku

For this challenge, I chose to prepare yakiniku.  Yakiniku is a Japanese-style grilling of bite-sized pieces of food particularly meats. The Japanese (who only began to eat beef in the late 19th century) is said to have adapted this style from Mongolian and Korean style of grilling meats. That is why a typical yakiniku meal also consists of Korean dishes such as kimchi and bibimpap.

The FooDorama Connection: In Episode 2, Kuwano-san stubbornly eats yakiniku in a theme restaurant even after he had been warned by his doctor (played by Natsukawa Yui) to watch his diet . He eats all alone since his work-mates declined to accompany him for reasons such as having a previous engagement or a downright refusal to deal with his acerbic wit and personality.

Kuwano-san’s yakiniku in the Episode 2 scene, sizzling on a gridiron over sumibi (dry distillation).

The Foodorama Challenge: Cooking Yakiniku at home

I have ordered yakiniku one time in a restaurant with my friends before but I have never tried to prepare it at home.

Since yakiniku is a “social food” (best served and eaten when you’re with friends and family), I deemed it best to have it when Sis and family arrived on this day for Sunday Lunch Project #2. Besides, Pchie, fresh from her flight from Japan, came with her pasalubong – a bottle of tare, a yakiniku sauce that can also be bought from any Japanese grocery store. If you prefer to make your own yakiniku sauce, the web is filled with many different recipes you can choose from.

Having a yakiniku party at home was an absolute fun! The food is cooked right on your table so you get to eat it while it’s hot. It would be best if you have a table-top electric griddle (at right) so you can fully enjoy this right at your own dining table.

There were no authentic slices of yakiniku beef in the supermarket so we settled for sukiyaki.  Since it needs to be cooked for a short amount of time, any thinly-sliced cuts of beef, preferably with some fat is suitable.

Other ingredients you may need aside from tare sauce: mushrooms, kimchi (left pic), bite-sized pieces of vegetables like bell pepper and cucumber.  It would also be best if served with real Japanese rice and miso soup. Rice bowls and chopsticks added more authenticity to this enjoyable Japanese-inspired lunch.

How to serve it: you will need to bring out your serving plates since the fresh ingredients and the sauce are served and spread out on the table so your family or guests can easily reach for them using thongs or chopsticks. They can dip the ingredients in the sauce before cooking it on the griddle topped with butter. When cooked, they can get it from the griddle and mix it with kimchi and rice on their plates or bowls (At right).

The only drawback from this was that it could turn out to be messy and painful from all that hot oil splatter. Be sure NOT to wear your favorite white shirt when having this kind of cook-it-yourself meal.

So. Was my Yakiniku Challenge a hit or a miss?

Answer: A Hit! Yay! Kuwano-san would have been proud of me… 🙂  My lunch guests were obviously satiated and happy. We’re definitely going to try this again soon. Only if Pchie can give me more of that tare, then we’ll set another yakiniku date, for sure!

My Next FooDorama Challenge:
Takoyaki! (Jdorama Inspiration: Gokusen & At Home Dad)
My Sunday Lunch Project links:
Previous post: Lemon-Thyme Roasted Chicken (SLP#1)
Next post: My Dad’s Karimbuaya Chicken (SLP#2)
Yakiniki info source:
Jdorama info source: