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!

Happy and smiley faces awaiting the dinner. Not long now family, nearly done!

Mookata is on the heat, the veg and the meat is out, soup is in the tray – and we’re off!

3 hour slow roasted, grade 9 Waygyu no less. This will need just a ‘tickle’ on the Mookata.

I used a big lump of fat from the Wagyu to season the Mookata, and of course all the juices dripped in to the soup.

Here we go. Nice little trick for the kids next time you do hot dogs, slice a cross about half way down. As they cook they start to open up as you can see in the picture. The kids love it. It’s a chair one way up, or a crown the other, it seems!

Yes everyone did have a veritable feast tonight – it was a cracker. So delicious.

How could it not be ACE when you have this beef sitting on the Mookata. This was killer. Sea salt, and cracked black Kampot pepper. That is that!

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.

To be honest it could be whatever you want. But this is what I did today for Mookata for Kennett’s Sunday Dinner. You must try this way of cooking, personally I think it is like Steamboat on steroids. Get yourself to the shops and buy one. Get to Katong, and eat at Mookata, the restaurant I have reviewed before. Also watch this space , this could even become an addition to ChillaxBBQ menus. I absolutely, 100% know you will absolutely – ENJOY!!!

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