How to Make “Japanese” Bacon

November 9th, 2009 Posted in videos

Here’s a clip from the new Vook. I’ll have a lot more video to upload in the coming months, so I’m hoping everyone likes this direction. Feedback is hugely appreciated! Btw, there’s nothing inherently Japanese about this dish, other than the cut of meat — sukiyaki cut, which is quite hard to find in mainstream markets — and possibly the addition of minced ginger. Whatever its origin, it’s really, really tasty.

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  1. 8 Responses to “How to Make “Japanese” Bacon”

  2. By Ed Ward on Nov 10, 2009

    Besides the dish itself, the presentation of the cooking is spectacular. Music's a bit annoying, but maybe that's just me. I wouldn't be surprised if this format became the cookbook of the future — or an important supplement to printed books.

  3. By Darcy Self on Nov 10, 2009

    This app. looks and sounds terrific. I will try it this week ( in the oven) and give you more feedback. Your personality comes over as cheerful and confidant. Your face "Bella" and love the quick short how to. A pleasure to watch. Not a lot to remember so very do "able.
    As few thoughts: Where's your drink pairing? A lovely orange based drink as simple as tequila and OJ or a cranberry orange sparkler drink with soda water and lemon. What would they serve in Japan with this?
    Also your cutting board has seen your stove element too closely. How's the other side?
    One more, I think if I put that on my grill , my grill would eat it! Hope this is helpful. Darcy

  4. By Stephanie on Nov 10, 2009

    The video presentation of this is great and it makes me think, "wow, Eric IS Breaking Away!"

  5. By breakawaycook on Nov 10, 2009

    Thanks folks! I agree Ed, the music is annoying — you should have heard the version I nixed (think Orientalist pastiche).

    Darcy, no drink pairing for these, I think, since we're not really putting together a meal, just a dish — though a whole meal with drink pairing would make a fun one, too. Didn't even notice the huge black cutting board mark!

  6. By Natalie Sztern on Nov 10, 2009

    I am loving Vook…especially because it streams through into Canada….This is a great site. Food2 for ur info does not get streamed into Canada for some unwholy reason…

  7. By dick on Nov 11, 2009

    A little display at the end to review the ingredients would be much appreciated. I never did catch what that first ingredient you added was. I assumed it was mirin but could not tell.

  8. By breakawaycook on Nov 11, 2009

    Dick, the ingredients/complete instructions/recipe are displayed on the vook, in a very nice font! The is one recipe from the vook…..buy me a diaper, dude. :^)

  9. By Chef Anahata on Nov 12, 2009

    I concur–the music is REALLY A N N O Y I N G. The host is terrific! Nice pacing (for me anyway). Good voice delivery. The recipe sounds delish. Show your mis en plas so the audience can really see the ingredients you are using and the texture. A picture speaks…. Use music on the way in and on the way out let the music lead you into the dining room serving the dish at a party. Festive, festive.

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