Kushiyaki Puns

https://preview.redd.it/cijpuff2g9w21.jpg?width=1500&format=pjpg&auto=webp&s=9ab1cee619edab500725040c0bbe90b9d6c7bd45

Cook Time / Carb Info

Prepping Time 15M

Cooking Time 5M

Total Time 20M

Net Carb/Serv ~1-2g

Serving 3-4 skewers

Ingredients

Beef

1/3 lb Thin Strips of Rib Roast, Chuck, or Top Sirloin (we use Top Sirloin)

1/4 tsp Salt

1/4 tsp Black Pepper

3-4 Wooden Skewers

1/8 tsp Toasted Sesame Seed (optional)

1/2 Stalk of Green Onion (optional topping)

Sauce 1

3 tbsp Soy Sauce

4 1/2 tbsp Japanese Sake

1 1/2 tbsp Water

2 tbsp Swerve/Monkfruit

1/2 Cup Bonito Flakes

5-7 Garlic Cloves

Sauce 2

2 Wedges of Lemon

Directions Full step by step picture recipe @ https://lowcarbingasian.com/keto-japanese-beef-skewers-kushiyaki

1. Gather all the ingredients.

2. Cut beef into 1 x 1 inch strips/squares and sprinkle salt and pepper on both sides. For best results, let salt marinate into beef for 10 minutes at room temperature.

3. Soak wooden skewers in water for at least 10 minutes.

4. Slice optional green onions and set aside (we slice them at a 45 degree angle).

5. If using Sauce 2, skip to step 7b). If using Sauce 1, finely dice 1 clove of garlic and cut the renaming garlic clove in halves. Set aside.

6. In a stove top pot, add all the ingredients for the sauce - Soy Sauce, Japanese Sake, Water, Swerve/Monkfruit, Bonito Flakes, and half of the diced garlic - and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Note - if you are making more sauce, it will take longer to reduce.

7a) For Sauce 1, skewer each piece of beef so it will lay flat on the grill. For every 2-3 pieces of meat, place garlic halve in between as shown in picture below.

7b) For Sauce 2, skewer each piece of beef so it will lay flat on the grill.

8a) For Sauce 1, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Take a basting brush and generously brush sauce on each skewer and cook covered for 2 minutes. Flip beef after 2 minutes and baste once again. Cover and cook for an additional 1-2 minute until meat reaches your liking. Discard remaining basting sauce. Serve with sprinkle of optional Toasted Sesame Seed and

Well, I think we have so many big news of BABYMETAL today but I wrote a short report of Kushiyaki Suzuka. I went the restaurant last Friday. It is near KASAI station of TOKYO METRO TOZAI-line. It is very near the place where I lived in my childhood but the sight is completely changed. The restaurant is Japanese Izakaya style, but you westerners might not accustomed to put off your shoes when enter. It is a clean place of wooden floor, and contains five seats at the bar and a couple of booths. Both seats at the bar and of the booth are Japanese Hori-Gotatsu style, so your legs can be relaxed. When I arrived at the restaurant at 6pm, two visitors were already there. They looked like the same age as mine (middle fifties). Soon I found they were senpai kitsunes. One of them talked that he went to Budokan Red Night coincidentally (but, you know, nothing happens coincidentally). The other gentleman said that he had no interest in rock/metal until he saw BABYMETAL in youtube. It’s kind of strange, but we, firstly met each other, talked much about BM for hours as if we were close friends. As for the restaurant manager, I didn’t talk much. So I have no idea why his restaurant is connected with BM thing. There’s no special food/drink menu of BM, but you can get a discount if you are a BM fan. And the manager possessed SUZUKA shochu, Japanese sake of YUI and SAIAI (最愛=MOA). I took a photo of these bottles with Funko dolls Red Night guy had. I don’t know how I post my photo here, so maybe later. Thank you for reading. Sorry for my broken English and long text. See you!

Hi, I'm visiting from Vancouver BC. I've always heard that we have a ton of different cuisines as well as too many sushi restaurants, but man, it's been a headache trying to figure out what places to try in LA! There's just so many more options for specific types of food. For example, in Vancouver, there's one place that specializes in kushiyaki vs. a bunch in LA, two places that only do omakase vs. what seems to be 20 places here, etc.

Any specific suggestions for these in greater LA (will be staying in Westminster/Santa Ana area)?

• kushiyaki/yakitori (meat skewers)
• soba noodles
• sushi
• Not looking to spend too much since I hear sushi in Vancouver is pretty good, but I don't know how it compares to LA - feel free to chime in if you've had it in both cities.
• Don't want to spend too much on a single meal so no omakase unless there's some place that's insane value for the quality and price.
• Maybe places with more unique options to try?
• Also saw there's kaizen/conveyor belt places! Are any worth visiting?
• Heard sushi from the Japanese supermarkets is as good as restaurants, not sure if true
• Santa Barbara uni, preferably still in shell
• ramen (Daiyoukai and Tsujita seems to pop up often)
• other

Thanks!

P.S. If curious, other places I'm looking to try are Langer's, Jitlada, Chengdu Taste, Animal, and Leo's. Still looking for a place for Korean BBQ, live octopus, boba, and other Chinese options.

I am planning to make some yakitori this weekend. I am also thinking of doing some pork belly and scallion. Here is the question: Do I have to pre-cook the belly at all before grilling it? Once it's cooked, most sites say a light sprinkle of salt and pepper and a squeeze of lemon would be simple and easy. Do I use finely ground white or black pepper? Sansho? Something else?

Any suggestions are appreciated.

I don't want to step on anybody's toes here, but the amount of non-dad jokes here in this subreddit really annoys me. First of all, dad jokes CAN be NSFW, it clearly says so in the sub rules. Secondly, it doesn't automatically make it a dad joke if it's from a conversation between you and your child. Most importantly, the jokes that your CHILDREN tell YOU are not dad jokes. The point of a dad joke is that it's so cheesy only a dad who's trying to be funny would make such a joke. That's it. They are stupid plays on words, lame puns and so on. There has to be a clever pun or wordplay for it to be considered a dad joke.

Again, to all the fellow dads, I apologise if I'm sounding too harsh. But I just needed to get it off my chest.

Do your worst!

I'm surprised it hasn't decade.

For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.

I said "hey look, an escaPEA"

No one near me but it didn't half make me laugh for a good hour or so!

Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂

It really does, I swear!

They’re on standbi