"teriyaki" news and stories

• Teriyaki is becoming to Seattle what the hot dog is to Chicago.
• Rare breeds of livestock are undergoing cryopreservation for heritage conservation methods.
• Mark Bittman cooks up spiced red lentil dal, an Indian vegetarian dish.
• The holidays may be over for most, but for members of the Ukrainian Orthodox Church, Christmas Eve spans from Dec. 24 until Jan. 6. Take a photographic journey through the traditional 12-dish holiday dinner.
• Melissa Clark argues that rutabaga may be "the best vegetable you've never tried."

The season is changing, so how about trying a new variation on something old? The Reuben is a favorite and it inspired the following sandwich. Now, this isn't entry level finger food -- it's vegan, a bit sloppy, and most kids won't like it.

Ingredients:

• 1 cake extra firm tofu
• 1 cup sweet teriyaki marinade
• 2 tablespoons vegan mayo. I use nayonaise but any will do, probably even canola mayo
• 1 tablespoon relish
• 1 tablespoon hot pesto or chutney
• 1 small yellow squash (which is widely available this time of year)
• 2 slices light rye bread

Source

Say "Japanese food" and right away, most people will think of sushi, perhaps immediately followed by tempura, teriyaki, and ramen. Increasingly, people are also becoming familiar with kushiyaki, the assortment of grilled, skewered foods that are traditionally served as "bar-snacks." However, there's another Japanese cuisine, shabu shabu.

The words "shabu shabu" roughly translates to "swish swish," as that is the way food is cooked: diners briefly swish paper-thin slices of raw meat and chopped fresh vegetables in a pot of boiling water to cook them. It's similar to fondue in that diners are "dipping" foods in a liquid in front of them, and similar also to Korean barbecue, where diners are essentially grilling the meat themselves at the table. Sometimes each individual diner has their own pot of boiling water, and other times, an entire table of diners share a community pot in the center of the table.

Once the meat or vegetable is cooked, it is dipped in a light, thin ponzu sauce, or a thick, sweet sesame sauce. An entire meal usually includes a plate of vegetables, tofu, noodles, and some sort of meat: thinly-sliced ribeye, chicken, or seafood like lobster, crab or other shellfish. 

There are quite a few Japanese shabu shabu places:

Central:

• Shabu Shabu House, 127 Japanese Village Plaza, Los Angeles, CA 90012, (213) 680-3890
• Kushi Shabu, 123 Onizuka St Ste 305, Los Angeles, CA 90012, (213) 621-0210

Westside:

• Mizu 212, 2000 Sawtelle Blvd, Los Angeles, CA 90025, (310)478-8979
• Shabu Hachi, 11680 W Olympic Blvd, Los Angeles, CA 90064, (310) 479-7537

East

• Lee's Shabu, 18438 Colima Rd Ste 318, Rowland Heights, CA
• Dai Kei Sushi and Shabu, 708 E Las Tunas Dr, San Gabriel, CA 91776, (626) 285-5701

South and OC

• Shabu Shabu Gyushintei, 24631 Crenshaw Blvd, Torrance, CA, 90505, (310) 326-2438
• Koji's Shabu Shabu, @ the Block@Orange, Orange, CA 92868 (714) 769-0200
• California Shabu Shabu, 18908 Brookhurst St, Fountain Valley, CA 92708, (714) 963-8844