Great video! Grew up with Mom’s rib-sticking oxtail soup with root vegetables in winter. But I wanted to make a more light and refreshing summer version, and lo - discovered your recipe! One thing I’ve learned over my years is that it can be non-trivial to achieve the perfect clear soup base when cooking red meat. But you did it! Too, I wondered why your recipe didn’t call for braising the tails beforehand, because the Malliard reaction can bring so much to any dish, but I guess that would have gunked up or darkened the soup base up? As I write, it’s all finishing its hours-long pre-vegetable simmer away on my cooktop, and it looks and smells great! A few notes … I’ve found a grapefruit spoon (serrated on one side) does a lightning job when peeling fresh ginger root. Then a few swipes on a cheese grater really brings the juices out! Yesterday when I purchased my oxtails, they were $10/lb (less than Boar’s Head lunch meat)! My plan is to go back and buy many more and freeze them for the future. Thank you for your recipe!
I like your sauce recipe. I use a tenderizer hammer to punch the chicken. It makes it thinner and it cooks better and gets more crunchy. But that is only my technique. L&L has thinner chicken at their store.
Aloha! I am so impressed with your camera work and clear instructions! I lived in Kailua-Kona for a few years right after college, and this treat brings me back! Mahalo nui loa! ☀️
I love the flavors of Furikake and Furikake Snack mix and make my own from scratch since I'm not a fan of the dried seafood, MSG, and other Preservatives that are often found in store-bought Furikake and therefore ruin it for me. In addition to the cereal, pretzels, and seasoning, I like to add Cheez-its, Macadamia Nuts, and dried tropical fruits including Pineapple and Papaya to make it taste even better and the Macadamia Nuts and dried Tropical Fruits give it even more of a Hawaiian vibe and flavor.
Most people in Hawaii use Libbys or Palm brand can corned beef, it's 12oz, found in the canned meats section of your grocery store. As you see in the video it comes already ground in the can. But I'm sure you can buy fresh corned beef and grind it yourself...
@2:38 the third piece from top down, the chicken katsu is still raw, seriously. I don't think L and L uses egg batter for their chicken katsu, just flour with water.
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I used instant and it honestly doesn't matter. If you want it faster use instant. The regular just means you need to activate it with warm water and wait for about 10 minutes to fully activate it. Hope that helps!
@@OnoHawaiianRecipes k thanks. I tried with some yeast I had in pantry for like 3 years, and it didn't rise at all. I think that yeast stay dead. So I was gonna buy more yeast and wasn't sure if I try regular kind or instant kind. I went got instant kind today. Try again tomorrow! Mahalos!
