Mookata for Kennett’s Sunday Dinner
Sadly my Mary is all sick, sad and tired with this horrible cough she’s had a few days. So a lazy Sunday, doing next to nothing was in order. That also included dinner. For pick-me-up for her, defrosted some Wagyu and did Mookata for Kennett’s Sunday Dinner. Greg you would have been proud mate. Floods of memories came back for us all, of dinners at your place back then.
Mookata is Thai BBQ basically. Traditionally in clay dishes with real BBQ briquettes, but today gas or electric as well. There is a griddle on top, with a soup tray all round. You cook meats, fish etc. on the griddle and all the juices drizzle down in to the soup. In the soup you cook your vegetables, noodles etc. Just imagine the flavours you get as this gets going. It is intense, and so damned good!
So to copy Mookata for Kennett’s Sunday Dinner, which fed 5, you will need;
- Mookata pan of course – you can get these now at most electric shops, or use gas, as I also do;
- 2-3 litres or so soup stock, mine was;
- 3 tablespoons of concentrated chicken stock;
- 1/2 litre of pork bone stock – top up to three litres of hot water;
- Cracked black pepper;
- 4-5 whole garlic cloves – just take off the skin; and
- 2-3 tablespoons of soy sauce;
- Let this simmer away to infuse the flavours.
- 1Kg Wagyu beef, sea salt, cracked black pepper and slow roast for 2.5 hours on 90 degrees, then rest and thinly slice;
- 3-4 hot dogs cut to bite sized pieces (use the cross idea above if you like);
- 8 slices of streaky bacon, cut in to bite sized pieces;
- 1 small packet of the thin asparagus;
- Some mushrooms of your choice;
- 1 whole sweetcorn, cleaned and cut in to 1″ pieces;
- 1 small Chinese cabbage, that I finely sliced; and
- 1-2 packets of Udon noodles.