Kit's Cooking Club

Steak Night on the Hibachi
T-Bones w/ Spicy Miso Sauce

Mirin from
Cast Iron
Hibachi, Tosa Binchotan and all the above from

Playing around with some new cast iron.

Sizzling Wagyu with Roasted Garlic & Miso Butter.

Cast iron made by Oigen from

Got myself a new toy, a stunning new Japanese knife, handmade by master knife makers from Fukui Japan. It’s a 17cm bunka, razor sharp and easy to wield. Dice vege and chiffonade cabbage were a joy, thanks Since I’ve such a fancy knife, I busted out the new Green & Forest chopping board.

Today I whipped up a Plum and Ginger Japanese BBQ Sauce to go with Panko Crumbed Free Range Pork Chops.

I cooked a mirepoix of veg til soft and golden before adding plums, ginger, tomatoes and apples. After the fruit had collapsed I added Nagaragawa plum wine, Fukurajin plum mirin and a bit of apple vinegar. Once cooked down I amped up the umami with some Katakami Usukuchi Shoyu and Lea & Perrins Worcestershire Sauce.

The sauce was delicious, nice and sharp and with so much umami I could help but lick the plate.

Bit of butchery tonight. I picked up a whole Free Range Grassfed Oyster Blade from along with a few other goodies.
I cut the oyster blade into 5 nice flat iron steaks and some super tender stir fry strips. Oyster blade is Really good value, super tasty and if you cut out the sinew, extremely tender.
Since the weather was alright tonight I cooked outside again on the char grill.

Tonight it’s steak sanga night.
Flat Iron Steak Sandwich topped with;
Free Range Barossa Valley Bacon
Swiss Gruyere
Homemade Pickled Onion & Fennel
Horseradish Cream

Really nice and simple steak sandwich, highlighting the delicious steak!!!!

I have been craving Greek Food but the delivery options around me aren’t great.
So I went to the to get the ingredients to make my own.
Tonight I made,
Marinated Grass Fed Lamb Cutlets
Pork Belly Gyros
Greek Salad
Roasted Potatoes w/ Garlic, Green Olives, Roasted Peppers, Red Onion, Herbs and Spices
Tatziki
Homemade Pita Bread
Harissa
Halloumi

The meat was cooked over binchotan and the flavour was insanely good. Really happy with how the pita turned out too. I can feel myself slowly slipping away into a food coma.

I stocked up on meat and produce the other day
Saturday night for the grand final I made Korean Fried Chicken. I portioned up a free range chicken and rubbed it with seasoning and marinated it overnight in buttermilk. I made a seasoned flour mix, half left dry the other half made into a batter. Wet Dry Fry and bingo perfect golden fried chicken.
I coated the chicken with a sweet soy and garlic sauce and served it with spicy tteokbokki and rice.
Big fan of tteokbokki and all rice cake to be honest. Finger licking good!!!!

Sunny weather calls for a BBQ. Did a morning dash to for a selection of delicious free range meat.

I then popped down to in Richmond for some Binchotan and Shoyu. If you’re cooking such good meat why would you use some poor quality supermarket soy sauce?!?!? Or mirin/sake?!?!?
I made a “Tare” of Fukurajin Cooking Sake and 3yr Aged Mirin, Sugar, Confit Garlic, Spring Onion, Sesame Seeds and Katakami Koikuchi (Dark) Shoyu. This artisanal Shoyu is made in Nara with Local Soy Beans and Aged for 2 Years in Traditional Yoshino Cedar Barrels. Leave the supermarket soy sauce for fried dimmies from the fish ‘n’ chip shop!

Tonight’s Menu
Chicken in Confit Garlic and Sansho Pepper
Pork Belly w/ Miso and Black Garlic
Korean Spiced Pork Belly
Grass Fed Sirloin Steak w/ Yakiniku Tare
Onion Salad w/ Yuzu Ponzu Dressing
Pickled Purple Carrot and Bean Shoot Salad.

Well a morning trip to on an empty stomach has resulted in some Boujiee Pizza for dinner.
Fortunately I’ve got some hungry neighbours in my building so opened a gourmet pizza bar tonight.

Toppings
Amazing Acorn Fed Bacon from
Thyme Roasted Kipfler Potatoes
Homemade Marinated Roasted Mushrooms
Homemade Red Onion and Fennel Jam
Confit Garlic
Slow Roasted Truss Cherry Tomatoes (Sooooo Sweet)
Basil
Passata
Green Olives
Sautéed Spinach
Bocconcini
Mozzarella
Young Pecorino w/ Black Truffle
Mascarpone
Parmesan

When you’ve got such delicious toppings, you can’t but not have AMAZING pizza!!!

Pictured
Margarita
Passata
Basil
Confit Garlic
Bocconcini
Slow Roasted Tomatoes

Boujiee Capricciosa
Acorn Fed Bacon
Green Olives
Confit Garlic
Marinated Mushrooms
Red Onion & Fennel Jam
Bocconcini & Parmesan

Potato
Mascarpone
Truffle Salt
Roasted Kipflers
Confit Garlic
Acorn Fed Bacon
Red Onion & Fennel Jam
Truffle Pecorino

We had a short burst of Spring but now back to Icy Cold weather. Perfect for some Goulash.
I headed down to for a big shop. I got some amazing Free Range Grass Fed Beef Oyster Blade and some Beautiful Herbs and Veg too.
I seasoned the Beef with lots of Pepper, Caraway and Paprika, before sealing the pieces of Beef. I cooked down some Onions, Fennel and Roasted Peppers before loading it up with some more spices and Red Pepper Paste. After adding the Beef, the pot was topped up with Real Beef stock then into the oven for 4 Hours.
I served the Goulash with some Rich Mash Potatoes and Bread. Absolute heaven, couldn’t care less if the weather doesn’t warm up with food like this.

Shoga Yaki (Ginger Pork) is one of my favourite Japanese dishes. I loved this since I was a kid and often judge a Japanese restaurant by how good their ShogaYaki is.
Thin slices of pork are lightly brushed with corn flour before being fried at high heat. The seal is crucial to the final flavour, the light coating of flour will thicken the sauce slightly and most importantly the sauce will cling to the meat. Too much flour or too low a heat results in a gloopy mess. Use plenty of freshly grated young ginger.
Also key is good quality Shoyu (soy sauce) and Mirin.
This dish is quick and easy but don’t rush, the best shogayaki I’ve ever eaten was cooked by my 80yr old neighbour when I lived in Japan, she didn’t rush anything.

It’s a tough battle to be in my Top 5 Noodle Soups. Between Ramen, Laksa, Khao Soi and Pho there’s just enough room for Soto Ayam.
This delicious Indonesian Soup is made with Chicken, Lemongrass, Lime Leaves, Ginger and Turmeric. It’s light but so warming 🥰🥰🥰🥰

Tonight I fired up the Hibachi for my balcony pop up Japanese Restaurant. Tonight’s menu;

Free Range Yakitori w/ Aged Shoyu Tare
Free Range Grassfed Sirloin Steak Skewers w/ Japanese Whisky Teriyaki
5Hr Braised Pork Belly Grilled w/ Ume Mirin White Teriyaki
Nagoya Style Fried Chicken Ribs in Orange Chilli Glaze
Nasu Dengaku (Eggplant w/ Confit Garlic Daiginjo Miso)
Assorted Pickles and Rice