Trying a new skirt steak appetizer for TG

[Alan D]

This recipe was horrible, I don't recommend it to anyone.

 

[Chris Allingham]

Really a shame that TVWBB doesn't host pictures, as now the sites like photobucket don't allow 3rd party hosting.

You can use Imgur for free photo hosting, that's where I and most people have moved to.

 

[Rich G]

Alan, those look great! I may need to borrow that one for an upcoming steak night!

R

 

[Rich G]

Wow, thanks for the details, Alan! Will read this more thoroughly before I give it a whirl!

R

 

[Len Dennis]

Love that pic Alan. Steaks look good too

 

[Clint]

Wow nice cook & pics. I have mirin & 2+ kinds of miso on hand, not sure I've ever heard of shisho, I'll have to look into that.

 

[Clint]

You have what you need, sans the shiso, but you can get it at a Japanese market, or an Asian market. Should be one in SLC.

https://www.yelp.com/search?find_desc=Japanese+Market&find_loc=Salt+Lake+City,+UT

Once you do it it will be easy to make the sauce. It's dead simple. I usually use the darker miso, opposed to the lighter color that seems more typical for South Japan, like Kagoshima area.

My wife uses that one to do a dish called ton-kotsu, which literally translates to pork bones. They cut it flanken, and section it off into individual bone/meat sections. My wife just leaves the spareribs whole and cooks them in a large ceramic pot. This is a stewed dish that cooks for about 5 or 6 hours with daikon (radish) and konnyaku (yam starch). Even Japanese folks are not often familiar with this dish, it is not served throughout Japan too often, but my Father-In-Law is from Kagoshima and they have cooked it for me as they know how much I like ribs.

My wife makes her own miso, it takes about 6 months to ferment.

Sounds delicious. I read about making my own miso in Wild Fermentation..... I checked your link & I saw the Asian market I've only been to a handful of times, but I drive by it at least a few times per week. I'll pop in this week. Flank & Skirt are easy to find nearby, as well as at Restaurant Depot. I made pinwheels 2-3 years ago, your pics are making me want to try again, this time with new flavors.