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What's Cooking? Share your recipes and food preparation tips here.

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Old 02-07-2011, 6:13pm   #1
Blademaker
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Default Ishiyaki cooking stone

KORIN - Fine Japanese Tableware & Chef Knives | Ishiyaki (Cooking) Stone

My newest culinary addiction

Anybody else got one?
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Old 02-08-2011, 10:54am   #2
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I've heard of them but never tried them. You just cook thin slices of meat and veggies on it?
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Old 02-08-2011, 12:43pm   #3
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You take a good cut of steak or sashimi grade tuna, slice about 1/8 thick.
After your stone heats up to goodGodalmightythatsfugginhot, dip your steak/fish in olive oil, then place on top of stone to sear, 'bout 10-15 seconds each side.
I use ponzu sauce instead of plain soy.
Good to do outside on a patio, as it can get messy.
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Old 02-08-2011, 5:14pm   #4
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Quote:
Originally Posted by Blademaker View Post
You take a good cut of steak or sashimi grade tuna, slice about 1/8 thick.
After your stone heats up to goodGodalmightythatsfugginhot, dip your steak/fish in olive oil, then place on top of stone to sear, 'bout 10-15 seconds each side.
I use ponzu sauce instead of plain soy.
Good to do outside on a patio, as it can get messy.
I'd certainly try it. Where's my invite?
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Old 02-08-2011, 5:30pm   #5
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It seems to me that being only 4.25" in diameter would be a little small for any sizable amount of cooking. Is that the only size it comes in.
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Old 02-08-2011, 5:41pm   #6
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Originally Posted by Kerrmudgeon View Post
It seems to me that being only 4.25" in diameter would be a little small for any sizable amount of cooking. Is that the only size it comes in.
I honestly don't know.
Some friends and I went to a decent japanese restuarant in Tallahassee last weekend, and they bought it out more for appetizers.

For two people to eat an entire meal of sashimi and steak, cut into small pieces, will probably 1/2 hour, and that, along with some decent Sake or wine, may not be such a bad thing.

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