Teriyaki Steak
Teriyaki Steak, is known as an iconic dish along with the teriyaki flavor of Hawaii and the hibachi masters go to marinade for many meats. Usually it is used for thin cut beef, chicken thighs, and onions, but that was the life of a person at the Hibachi at a tail gate, which differs from the use of Teriyaki in early tourism such as Kauai or Big Island that had delicious beef available. Many steak dishes would be developed where ranchers were near. Each island has its own way of preferring their steak or establishments that have engraved the style of steaks to the island community itself. While many steaks that take the stage from Oahu are those of fine dining the other islands developed from kamaaina tastes and then the tourism market. The Arashiro Family Growing up in Kauai the families who would go to an establishment known for its big portions and delicious food of meats or seafood would be known to many. Some people would be customers, some may have worked for the family that ran it, and some may have had their own stories from the hidden away gem in Kapaa named Wailua Marina Restaurant that was run by the Arashiro Family. Arashiros, there were brothers which had Kenny Arashiro started up at "Wailua Marina Restaurant" passed on the torch to broth Yone Arashiro, while Kenny moved to Lihue and opened "Kenny's Prime Rib". In the 70s it was run by Glady's Arashiro. On the menu there were a variety of items that were served, which would be associated to the style of serving steak from Kauai regional cuisine. Teriyaki Cuts of Steaks In the 1970s, Kauai ranchers had a great grasp of different beef cuts and tourism was growing steadily on the garden isle. The Wailana Marina Restaurant had been known to grind ground chuck as burgers for a quality steak like burger. The cuts of steak that would use were iconic as many others would have the courage of marinating a steak with teriyaki of a higher level cut. For the full experience though, many from Kauai will suggest stuffing the steak with shellfish like crab, shrimp, or scallops. Some of these were: Teriyaki Sirloin Steak, Teriyaki Spencer Steak, Teriyaki Prime Rib, Teriyaki Chuckeye, and Teri-Ribeye Steak. These could come with extra-sauce if a person asked, so, those who did not ask for extra sauce may not know the secret look of the Kauai Teriyaki Steak. If a steak has a thicker top-glaze of teriyaki on a teriyaki steak it has the beginnings of a Kauai regional Teriyaki Steak. Other popular dishes that survived were: Braised Teriyaki Spareribs, Stuffed pork chops, Baked Potatoes with Stuffer Toppings. What makes the Teriyaki Steak in Kauai taste different from other places? on some recipe cards it is called Ginger Teri Steak and often times has the ingredients of: soy sauce, raw sugar, alaea salt, sherry, garlic, plenty ginger, cilantro, green onions. Apparently there is a much larger kick of ginger in the teriyaki and less sugar than the sweet teriyaki recipe for more saltiness from the salt. Garnishes and Stuffings of Kauai The standard for any Hawaii steak will be crossed grill marks, the butter on the side, the garlic, or even some chili pepper water and green onions. However Kauai has a few garnishes that set it apart from the Arashiro family recipes. The particular sides would be used as a garnish by some and was on the menu as Hot Lobster Salad and Crab. When the dish was complete the teriyaki sauce would meet the butter sauce and mix in each bite to make a savory and creaminess that had a meat lovers dream. Locals who made their own Teriyaki Steak would add a sort of shellfish stick on the side of the steak or add it on as a garnish. This would be what would make the dish light up to its very best and develop in peoples homes, especially those who moved from the island. These would be Stuffer Toppings, such as: Lobster Stuffer, Crab Stuffer, Shrimp Stuffer, Scallop Stuffer, Mussel Stuffer, which could be used as either a topping or a stuffing to the dish.
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