Aku Eats Oahu : a closer look : Seasonal Affairs-Hibachi Time!

Seasonal Affairs-Hibachi Time!

Howzit!

9/7/08 - Not many things on a lazy Hawaiian weekend can top a good hibachi cookout! Family, good friends, and ono grindz all together in one place? Unbeatable! These days, getting together with the ones you love most is a treasure we really have to make time for, otherwise it's just too easy to get caught up in the hustle and bustle of life. I know our friends and family will always be there, but neglect coming together on a regular basis and before you know it, weeks can turn into months, and months into years without seeing some of your best buddies, and all of a sudden you find your brother's and sister's kids sending you invitations to their high-school graduations!

That's why I'm stoked beyond belief to finally be able to get at least one weekend night off on at least a semi-regular basis. Thanks Arvilla! I really wanted more time to spend with my nieces and nephews, as a couple of them are finally at the age where I can take them out to surf! Ok, it's boogieboarding for now, but it'll come in time!

Melts my heart every time, that one! Hopefully, Alycia-girl will stay this young forever! And the same goes for my rascal nephew, Evan-buddy, who had his first soccer game today.

Notice the "live" ball in the background? Yup, the game is in full-swing, but I guess Evan-buddy is a bit, uh... Pre-occupied? Aaah, give 'em a couple more years, he'll be just fine...

My sister and her hubby is also back in the islands for a few months, along with the newest addition, Lene Erika. How's that for the cute hapa-haole girl?

With kids as cute as these, Uncle Aku and Auntie Kumi (wifey) can't get enough! We won't let these little munchkins pull too far away from us, for sure! Wifey and take them out to the beach as often as possible, mostly picking them up on weekend mornings and then having their parents join us together at night for a good hibachi time!

And now that we're back on the subject of hibachi - How many are old enough to remember when there was no such thing as a gas grill? No sir, it was all charcoal, starter wood, newspapers, lighter fluid, and matches back then! Aaah, yes... How can we forget the flying embers, the dodging of smoke plumes, the neighbors peeking out of windows, just to make sure it's not their garages that are on fire! It was the days of the Kamado egg-smoker and the tri-leveled, tiny hibachi that forced you to squat like a Filipino man in a rice paddy. I really think those older hibachi's were the real reason for super-low beach chairs once being the norm - you know, the ones where your butt just about hits the floor, especially after a good meal? Those things just kept getting lower and lower with use, the criss-crossed nylon bands losing more and more "strings" until scraping the floor became inevitable. Nowaday's, however, it's all about Smokey Joe's, some so high you gotta stand up to man - notice the folding chairs are also getting higher?

Spoiled, we are these days. And how can we not be, with giant propane gas ranges that crank up with the touch of a few knobs and buttons? Easy life, boy, I tell you. Not that I'm complaining...

We've pretty much got the system down at our house. Uncover the gas grill, roll it into the garage from out back, and fire 'em up! Mom whips up a mean mac salad along with a few other specialties everyone goes crazy over, like namasu, kinpira gobo, shrimp tempura, and chicken long rice. Myself and wifey? Out on the grill, of course, with wifey doing much of the prep work, especially when it comes to cutting veggies, dousing them in olive oil, crushed Hawaiian salt, and sometimes a little balsamic vinegar.

Here's a few bell peppers, onions, and sliced hasu (lotus root). This root vegetable is popular in Asian cooking and is often used as a remedy for clearing mucous from the lungs, not to mention its high fiber content, hearty-healthy elements, and blood-cleansing properties. Throw it in chicken soup, along with garlic and ginger, and you have a real cold-buster for sure, as chicken soup also serves to clear the sinus passages, as well - It's not just a mother's fable.

When thrown on the grill or fried in olive oil, hasu takes on a flavor almost like French Fries! Try it!

Another great vegetable we like to throw on are those colorful mini-peppers found at Costco. A giant bag is less than five bucks, and they are so easy use. Just mix 'em in olive oil, sprinkle with ground Hawaiian salt, and pop 'em in the mouth! They come out as sweet, easy-to-handle finger foods.

While down at Tamashiro Market, we intended on a good-sized opakapaka or onaga for steaming and maybe a small onaga for sashimi, but both were unavailable. Apparently, the ban on Hawaii bottomfish is still in effect. They can, however, still be found at times, brought in from other locations around the world.

Wifey and I seized upon some really fresh, really large Manila clams, picking out only the ones that were still sealed shut. After they opened on the hot grill, we brought 'em home with ponzu and a dash of Tabasco. When using shoyu, a squeeze of lemon helps, but ponzu is already citrus-based, so no need for that.

These days I'm always seeing those blue shrimp from Kauai, and they often get pretty darn cheap. Today, they dipped below $5 per pound, so I scooped up a decent-sized bag. No need for butter, garlic, cream sauces, or anything else fancy - like most things on the grill, a sprinkling of ground Hawaiian salt is all that's ever needed. The good thing about head-on shrimp is that, for those so inclined, you can slurp up all the miso! Eeek! Plus, they are just so much more visually appealing when left whole.

It's not often that the next item is left out of any hibachi at our house, for sure. Covered with a liberal coat of Hawaiian salt and crushed black pepper, Spencer steaks are a must! Forget New York, Porterhouse, or even an expensive tenderloin - though they are all top-quality, great cuts, a heavily-marbled, juicy Spencer steak simply can't be beat.

Actually, the main portion of the cut may compare to the others I just mentioned, but it is the outer rim that is truly the best portion of the cow. See the divide separating the outer portions of the steak? Meat there is easily recognizeable because it tends to "tear apart" with the grain much easier than the main body. It is much softer, much fattier, and much more delicous. Truly, truly, the pinnacle of steak.

Always let the steak sit for a good four to five minutes before slicing into it. This allows time for the juices to build up within. By the time you open it up, well... this is what you get...!

Once in a while, Bruddah Nels' steps it up and hits it out of the park with several giant King crab legs, each weighing about a pound in themselves! On a separate night one fine evening, he brought eight of them! Considering all the other things on the grill, I would say that eight was more than sufficient, don't ya think...?

One-pound-each King crab legs, Spencer steak, Portuguese sausages, thick, marinated pork cuts, and sweet Okinawan potatoes - I'd say it was the start of a pretty good night!

And on that note, that's about it for now. Still haven't gotten around to the poke, sashimi, steamed fish, chicken wings, kal-bi, teri or char-siu meats, and oh, so much more! Exciting, they all are, but I guess I gotta leave some for next time, right?

Happy Hibachi'ing to you all! Remember to make time to get together... I know we are getting younger with every passing day, but that's no excuse!

Easy,

Aku

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