Used the YK to make shabu shabu today!

[christcl]

The slices turned out thicker than I liked and using such a heavy knife tired my hand out faster, but it was a novel experience.

Of course, the results were pleasing.

Making the soup base: 1/2-3/4ths water the rest low sodium soy sauce, a few cloves of garlic, ginger slices, onions (didn't use because my fiancee is allergic to them)

Add vegetables as desired, had okra so just threw that in.

Let the broth heat slowly to a boil and let the veggies cook, then add the beef.

Don't let it overcook and it cooks pretty fast.

Enjoy over white rice!

 

[Dobe_1]

Looks tasty. And there are those that think a Kuk is only for chopping.

 

[christcl]

Actually, I'm thinking one of the smaller khukuris like a 12" AK or KLUVK would have been better.

 

[Dobe_1]

Yep, and a 6" Wusthof would work even better. You made due, and cooked a fine meal with an all purpose blade.

 

[SingleGrind]

I've used my KLVUK, 12" BDC, 12" Kobra, and BVCAK in the kitchen, as well as my Kumar Karda and little Kagas Kagne, which both live in a kitchen drawer. All are splendid. I just got a Kumar YCS Karda and a Tamang, which will both pull kitchen duty in the near future. This makes me want to put the Foxy Folly in rotation too!

 

[Bigbore577]

Looks wonderful, great recipe. I absolutely love okra, but every time I make it, I get a giant slimy mess. My best friend was Greek when I was growing up, his mom made perfect okra. Everything else for that matter.

 

[christcl]

Thanks guys!

In case you are wondering, the blade did get some discoloration from coming in contact with the meat and after rinsing off with water and soap.

I had my Fireclean handy and applied it right after. I didn't want this one to show wear and tear yet

 

[cul4u01]

I absolutely love okra, but every time I make it, I get a giant slimy mess.

Once you cut the Okra, you need to cook it immediately. The longer fresh cut okra is exposed to air, the slimier it gets. Always use a hot pot, or whatever it is being cooked in, make sure it is hot, so that the okra starts cooking as soon as it is dumped in.

 

[Bigbore577]

Once you cut the Okra, you need to cook it immediately. The longer fresh cut okra is exposed to air, the slimier it gets. Always use a hot pot, or whatever it is being cooked in, make sure it is hot, so that the okra starts cooking as soon as it is dumped in.

Thanks so much! Such a simple solution, I guarantee I'll be trying it by weeks end.

 

[ndoghouse]

Once you cut the Okra, you need to cook it immediately. The longer fresh cut okra is exposed to air, the slimier it gets. Always use a hot pot, or whatever it is being cooked in, make sure it is hot, so that the okra starts cooking as soon as it is dumped in.

Yep! This man knows okra:thumbup: Cant let it bleed out! Dont cut it till your ready to use it. That looks great with shaved beef! Good job with that Yek Chirra! I havent tried mine in the kitchen yet but I bet it would perform well. Ive been using my Farmcata.

 

[T. C. Weston]

Funny, I used a recently acquired KLUVK to slice up some chicken and veggies last night!

 

[Dobe_1]

Funny, I used a recently acquired KLUVK to slice up some chicken and veggies last night!

Love to hear it. I think too many believe they can only be used for chopping.

 

[ndoghouse]

Hot sauce with your Shabu shabu My fall crop of tabbascos in the blender and add a few handfulls of Habanero, red Jalapenos, and some garlic.
What cut of beef do you use? Ah your from La! No wonder the okra? Is that a traditional dish? Ive never heard of it. ....ok looked it up. Its Japanese hot pot! Yum!

 

[blue lander]

Looks good! They just opened a Shabu Shabu restaurant down the street, I need to check it out.

 

[cul4u01]

Looks good! They just opened a Shabu Shabu restaurant down the street, I need to check it out.

Shabu Shabu is good, but I like Chinese or Mongolian hot pot better.

 

[Bawanna]

I like meat, so Shabu Shabu must be ok I think. I ain't too worldly I reckon but I know some folks in Nepal.

I like that Farmcata too, good for cutting meat, I best get one of them too, don't cha think?

 

[Dobe_1]

Shabu Shabu is good, but I like Chinese or Mongolian hot pot better.

Love me some Chinese hot pot.

 

[SingleGrind]

Bawanna, we're on the same boat with that Farmcata; I already emailed Auntie about one... Anybody who says love at first sight ain't real hasn't spent nearly enough time browsing this forum. First BDC, then the baby Bowie, Dui Chirra, then Tamang, YCS Karda, now this?? Maybe I shouldn't pay for internet or phone next month, then I won't be so tempted. Maybe my stomach will stop grumblin at me too, all this food is makin me hungry

 

[christcl]

Funny, I used a recently acquired KLUVK to slice up some chicken and veggies last night!

I got the idea from here!

 

[ndoghouse]

Love me some Chinese hot pot.

Theres a China Town near where I work that has a Chinese BBQ restauraunt. Their specialty is hot pots. Their seafood hot pot is excellent. They serve it with a fire under it to keep it hot while your eating it. They have it figured out with just enough fuel to keep it hot while eating but when the food gets low the fire burns out so it dont burn your food. Excellent stuff. They also have Peking duck! Thats the best stuff since bacon!
The Farm knife and Farmcata have a similar edge profile as the KLVUK which makes them nice in the kitchen. They sure are nice when you want to smash a clove of garlic too. The weight does come in handy.