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Coming Up


  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Momomo
    Young's Fish Market
    Alan Wong's Pineapple Room
    Mediterraneo
    Cafe Sistina
    Indigo Eurasian Cuisine
    Gyu-Kaku
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Rokkaku
    Tsukuneya Robata Grill

    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

    onokinegrindz (at) yahoo (dot) com

    The following posts should be completed someday (!):

    New Diner's Drive In
    Pink's
    Carney's
    Warszawa
    Border Grill
    Penang Malaysian
    Chez Panisse
    Shalimar
    Zuni Cafe
    Limon
    Indonesia Restaurant
    Dragonfly
    Canteen
    Boston's North End Pizza
    Happy Inn
    Kat's Sushi
    Fritz's European Bakery
    Makino Chaya
    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    2008:
    San Francisco, CA
    2/14-2/18

    Sydney, NSW, Australia
    5/23-6/01

    London, UK
    11/21-24
    Paris, France
    11/24-27
    Chicago, IL
    11/27-30
    Seoul, South Korea
    I won't be able to visit Korea this year.
    2009:
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China
    Singapore

    Hopefully, some of you can provide me with recommendations for some good eats!

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April 17, 2005

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Comments

milgwimper

Wooo! The noodles look so GOOD! I am totally drooling over them. I hope they were as good as they look? Is that a piece of egg plant on top of the Nabeyaki udon? What was that pink stuff on the spicey udon, shredded ginger? Looks good and i will sit here and impatiently wait for the report. ^_^


milgwimper

Reid

Hi Milgwimper,

The nabeyaki udon was good, and the yaki udon was not so good according to my friend that joined me. =(

It is indeed a piece of eggplant tempura on top of the nabeyaki and that's benishoga on top of the yaki udon.

MrsT

Yummy..!! too bad the fried udon wasn't that good.. but it did looked good though.. like you said.. ;) and i'm one who loves fried udon.. ;)

stacey

yay!! jimbos! that's exactly what I think about their noodles, it's rare that I can find noodles so PERFECTLY done. When I go there, I usually get Curry Udon, without the soup base. Just curry and the noodles...it's SOOO delicious. I don't understand how they get their noodles so perfect. I also think it's a little *too* dark in there sometimes though, especially if you're going for lunch.

Jo Rutherford

I adore noodles! Regardless of shape, size, ingredient, or country of origin. Question:
1. If you are going to "fry" udon, would you boil/steam them first?
2. Should they be fried at a normal heat or at high heat?
3. Do you need a lot of oil for the frying process?

In regard to the "kamaboko", I've seen this in the grocery store. It looks like an extruded, half moon shaped log about 3" or so long and is sold on a small wooden plank. Would any preparation be required for this ingredient beyond slicing it an placing it in the hot soup?

In Asian markets I see all kinds of noodles, fresh and dried. I would adore trying to prepare them but shy away because they are so unfamiliar. On one occasion I purchased a smallish package of udon which had a "seasoning" packet inside. The noodles were "fresh" or at least soft rather than dry. I put them in boiling, unsalted water, waited about 2 minutes until they were "dancing" in the water, added the seasoning gave the pot a stir and allowed them to continue to cook while I got a bowl. I poured them up and served them to my husband for lunch. I tried one but it's been a while and I've forgotten how the result tasted. I would like to try this again but with enough noodles to feed my entire family.

What kind of broth should I use? I keep Knorr bullion cubes on hand in fish, shrimp, chicken, and beef flavors. I also stock Mirin, Chinese & Korean soy sauce, rice vinegar, oyster sauce and hoisin sauce.

Geez, I've made myself hungry now. Somebody better answer quick because I have to make lunch soon and I do believe it's going to be udon... ;o)

Julia

Ooh, now you've got me all hungry, Reid! I haven't had much luck with udon, so this one at Jimbo's sounds really good to me. The toppings are gorgeous too. :)

Julie_S

Ooohh yummy! I like the Nabeyaki udon, but Jimbo's Curry Udon is the best!

babe_kl

mmmm yumyum nabeyaki udon!! IMHO the fried udon has too much sauce.

Trisha

One time I went in there for lunch and the owner came out to tell me that he just made my noodles. Can't get any fresher than that! I like their ozoni udon. It has plain mochi inside. Just like the soup but with udon. Yum! I also like the cold noodles. If you are brave, try the cold udon with natto!

Reid

Hi MrsT,

Yeah, too bad it wasn't good. My friend said that he wouldn't come here again because of it. =(

Hi Stacey,

I'm glad you like the noodles at Jimbo's because I did too. There are so many items on the menu that I want to try, but I will definitely try the curry udon soon! =)

Hi Jo,

I've never actually fried udon, so I'm not sure how much oil you'll have to use. I would say a tablespoon or two should be sufficient. If you're using "fresh" noodles, then no additional preparation is required.

Kamaboko is indeed the fishcake that comes on the wooden plank. It's already cooked so you can stick it in the bowl right before you eat it. I like to eat it cold out of the fridge too! =)

Now as for the dashi (broth), there really is a science to making it, and each dish has it's own type of dashi. What I've done in the past is use katsuobushi (shaved bonito) and konbu (kelp) to make the dashi, then combine with both mirin and shoyu (soy sauce) to make the broth. For added taste, add a clam or two and allow to cook in the broth. Trust me, the taste will be wonderful. If you can't bother with making homemade dashi, then the one in the package should be fine.

Hi Julia,

Udon is really easy to make. Maybe I can return the favor and share a recipe with you. It does take a while to make, especially since there are lots of ingredients that need to be prepared, but the next time I make nabeyaki udon at home, I'll post the recipe.

BTW...the toppings here were great. I especially liked the fishcake.

Hi Julie,

Both you and Stacey mentioned the curry udon at Jimbo's. Hmmmm.... I'm definitely going to have to try it then. I almost always order nabeyaki udon when I go out as I can't be bothered to make it at home! The process for making the dashi is too intense.

Hi babe_kl,

Do you like nabeyaki udon? It's probably my favorite besides kitsune udon which has aburage in it. Mmmmm. I agree with you, the spicy beef yaki udon had too much sauce on it, and I was told that it wasn't spicy.

Hi Trisha,

Wow! You're lucky if he made the noodles just for you. =) I haven't had the ozoni, but don't you find that it's just too much starch? The cold udon with natto.... I don't know about that. I'm not too fond of natto, at least the ones that I've eaten before.

Jo Rutherford

wow... What the heck is natto?

Reid:
I had to rush out and buy some udon and whipped it up for lunch yesterday. I didn't yet have your "dashi wisdom" so I left some dried shitake to soak while I ran to the store. The biggest package of udon was actually 3 individual packages with 3 packets of flavor powder. When I got home, I put water to boil, added the water I soaked the mushrooms in and some shoyu & mirin. Then came some thin sliced carrots and yellow onions, followed leftover terriyaki burgers (pork&beef with seasonings) thinly sliced, the noodles, sliced green onions, and bean sprouts. I almost added some tofu and egg but figured that was a bit much for lunch considering that the pot was very nearly full at that point already. Mike loved it and he didn't add extra shoyu which is a good sign! ;P The boys ate out the noodles, typical. I was pretty impressed with myself.

Now, what kind of product is katsuobushi? Is it dried, canned, or would I get it at the counter? Same question for the konbu. I have Korean toasted laver, would that be an adequate substitute for the konbu?

I have some thoughts on making the fried udon. I want to find noodles that are not packaged for individual use though. I didn't have time to check out several stores yesterday, just the closest one which is mostly Vietnamese/Philippino products. I might have to break down and go to a Japanese store although my purse screams in anguish at the thought. Japanese store prices are higher than in some American stores. We shall see...

On another noodle, I adore chow fun but was once told that you have to have major BTUs to get the wok hot enough to keep them from sticking and becoming a disaster in the pan. Any advice?

rr

Mmmmmm! Jimbo's is absolutely my favorite place to eat udon. It's perfect! Although, I think someone needs to mention this because it took me a couple of times before I got that they have a special system for seating. You put your "reservation" in by writing your name on the door when you get there and then sit outside to wait for a table. Okay, maybe this is pretty simple but I had no idea and felt bad when I realized that this is how it works. Although, none of the waitstaff explained it to me even though they saw me standing there all confused!

stacey

hehe. what is natto? natto is this SMELLY stuff that's supposed to be good for you. japanese parents force their kids to eat it until they start to kind of like it, and it just becomes a sick chain of generational natto eating. Anyway it's made out of soybean and it looks like poo. I LOVE IT!

Jo Rutherford

uhoh Stacey... You're scaring me! ;o)
Made from soybeans and looks like poo huh? ::grin:: Sounds like something I should start feeding my kids!

Trisha

Yeah natto is fermented soybeans. I refused to eat it growing up but forced myself to try it when I used to work at a sushi shop. I like it but don't love it. I can't eat it plain. No way! I have to put the mustard, dashi, shoyu, and green onion to really eat it. It's not bad in the cold udon though.

I also tried natto in my curry at the curry house. The curry overpowers the natto and I didn't like the combination at all.

Reid

Hi Jo,

Katsuobushi is dried and shaved bonito flakes. Here's a link to a photo.

http://www.jhg.co.jp/recipes/images/katsubushi.jpg

It's used to create a base for many Japanese simmered dishes and soups, like miso soup. You can probably find small packets of it in a Japanese grocery for about $2-3.

In regards to chow funn, I think that the wok has to be hot, and that you have to use quite a bit of oil. I don't normally cook it at home though.

Hi rr,

Thank you for dropping by my blog. I like Jimbo's too, and I never knew that. I'm not sure how many of my readers did, so thank you. Normally when I visit, there aren't too many people there (I must go at odd hours). I usually walk in and get seated right away.

Hi Stacey, Jo and Trisha,

I haven't yet met natto that I liked. I guess I really can't get overcome the odor. My aunt loves it though. She eats it on rice with just a little shoyu and wasabi. I have to try it sometime just to see how it is...

Jo Rutherford

Thanks for the photo of the katsubushi Reid! I received some email regarding the chow fun with some great tips for acquisition & preparation. I'll let you know the outcome when I try it.

Cindy

I've been reading your blog for a while, just wanted to say it makes me miss Hawaii even more! I'm keeping a list of all the places you've reviewed that looks promising, for my next trip home ^_^ BTW, is Taiyo Ramen still open? It's my absolute favorite ramen shop, but with all the construction near Ala Moana on my last trip home, I didn't get to go and wasn't sure if they had closed.

Reid

Hi Jo,

Good luck with making your chow funn!

Hi Cindy,

Thanks for stopping by.

I'm glad you enjoy my blog. There are a lot of changes coming, so I hope you continue to visit. Yes, Taiyo Ramen is still open. My favorite dish there is the kim chee fried rice. =)

Zahoul

Hi!, i love tempura udon, too bad i can't go to Jimbo's and try some, all of that noodle talk made me hungry; i have a question, what's natto?
i've already have the bonito flakes, so all i lack is that... Thanx!!

Reid

Hi Zahoul,

Thank you for stopping by.

Natto is fermented soy beans and they are sold in little containers. The smell is quite bad, but I'm told they taste good. Here's a link to a photo:

http://納豆.w3.mag.keio.ac.jp/natto.jpg

Zahoul

Hello again Reid, thanx for answering :-)
There's something called "miso" or "miso shiro", is that the same as natto?
Btw, thank u for the photo, but the link is broken... :-(

Reid

Hi Zahoul,

I tried the link again and it worked fine for me. Here's another link that you might want to try.

http://electricpenguin.com/blatherings/pics/2004/2004-08blatherpics/040818natto.jpg

margy

I love JIMBO, their combo meals let you taste both rice and noodle dishes, you can put toppings on the udon to add more of the flavor you want, I had a tempura combo and it was soo tasty.

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