Saturday, February 19, 2011

kimu-taku yakimeshi

kimutakugohan If you are familiar with popular singers in Japan, you'll know that "kimu taku" is a nickname for SMAP's Kimura Takuya.

Not to disappoint, but this post has nothing to do with him.

On a recent television show, which showcases the odd & mysterious cuisines from different prefectures in Japan, there was "kimu-taku gohan" = kim chee takuan gohan.

In Nagano prefecture, this is a really popular dish with school kids, especially when served as part of their school lunch.

On the program, they briefly went through how to make it, I ad-libbed and came up with my own recipe.

Kat's Kimu-Taku Yakimeshi serves: 4

150 grams thinly sliced pork, cut into bite sized pieces
70 grams tsubozuke, chopped chunky
100 grams kim chee, chopped chunky
about 1.5 cups day old rice
1 tablespoon sesame oil
green onion, sliced
1 tablespoon roasted sesame seed

Heat a pan with the sesame oil
Add the pork and brown
Add the rice and break up in the pan
When the pork is cooked and rice broken up, add the kim chee and tsubozuke, mix well.
Sprinkle with green onions and sesame seeds
Enjoy!

NOTES: Tsubozuke is a type of shoyu-based takuan (pickled daikon) that is kind of sweet. If you cannot find tsubozuke where you are, I would suggest using takuan and add a little shoyu (maybe a teaspoon).

This dish is sweet, salty and spicy, perfect with beer. I used cold rice and made this like fried rice though the original version used fresh rice.

I would serve this with suimono (clear broth) or an egg-drop soup, I think miso soup would be too salty with this. Also, I think putting an over-easy or sunny side up egg on it would also be delicious.

I'm making this again, especially when beer season starts.

11 comments:

Dennis K. said...

Ah man this sounds great! And love the name too, haha. :)

Anonymous said...

Your recipe looks oishiisou! Can't wait to try it - going to go to the local Korean market tomorrow. BTW, my okaasan would make 'hayaku kimuchi' by putting shichimi togarashi on what I think is baby bok choy here in the US.

Rick said...

That sounds delicious. Just like the fried rice I make with the leftovers after eating at a Korean restaurant. :) I'll call it kimu taku from now. Hehe.

Japan Australia said...

Great name for a dish!! Certain to be popular with the young ladies. Thanks for the recipe as well, looks real good.

K and S said...

Thanks Dennis :)

only if you put takuan in it Rick :)

hope you like it J-A :)

Take care everyone.
Kat

OkiHwn said...

Going to buy a my favorite sanbaizuke tomorrow!!!

Patzie said...

I was so leaded on by the title of this entry *heheh*

anyhow,I have some kimchee in my fridge. I should try to do this :)

K and S said...

hope you like this Nate & Patzie :)

Take care you two.
Kat

Rowena said...

Got cold brown rice in the fridge so I will make this for lunch on Monday. Quick and easy!

K and S said...

Hope you like it Rowena, it is very quick & easy :)

Take care.
Kat

K and S said...

Thanks Anon :) sorry I missed your comment.

Take care.
Kat