The 3 ‘R’s to good eating – Restaurants, Reviews & …...4 N NOVEMBER 22 – NOVEMBER 28, 2019 T here is something very comforting about sitting around a bubbling hot pot with

The 3 ‘R’s to good eating – Restaurants,

Reviews & Recipes

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STRIPES JAPANA TA

STE OF JAPAN2NOVEMBER 22 – NOVEMBER 28, 2019

A taste of Yokosuka you’ll never forget

We ensure that in every dish we prepare, we add the best herbs and spices specially handpicked from Nepal and India. With our belief deeply rooted in the Eastern philosophy, we regard every customer as a god, and make sure in every way that we treat them as one. Our 5-star experienced cooks and chefs ensure the food looks as good as it is healthy. Once you come and visit us, we are confident that you will make plans to come again. We eagerly await the opportunity to serve you our delicacies!!

Antenna America is just what you need to quench your thirst! Our Kannai, Yokohama and Shinagawa branches serve up American craft beer from top U.S. craft brewer-ies. Please go to : http://www.naganotrading.com/ for more details. Our tasting rooms have rotating taps and a huge selection of bottles, all fresh from breweries thanks to our cold-chain delivery system. Chicken wings, burg-ers and other American food items all made to order at our Kannai and Yokohama branches. We have private space available upon request at our Kannai branch. An-tenna America is family friendly, so come check us out!

American craft beer is our specialty!

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Delicious Frenchcuisine in Misawa

Join us for a wonderful French meal at North40-40!! Head chef Kazu Hirabayashi served up many delicious dishes at some of Tokyo’s finest French restaurants be-fore bringing his culinary talents to Aomori. Chef Hira-bayashi and his staff use only the finest, freshest local and original ingredients. Many from the military com-munity have enjoyed North 40-40’s French fare and its casual and friendly atmosphere. So stop by and treat yourself to some delicious French food and wine. We can’t wait to serve you!

Beginning with an Eric Clapton guitar, Hard Rock Cafe owns the world’s greatest collection of music memora-bilia, which is displayed at its locations around the globe. For fans of music, great food and good times, Hard Rock is the go-to restaurant to get that authentic American diner-inspired cuisine wrapped in a unique musical ex-perience. So, it’s time to strike up the band! Events, like great music, are born to inspire others. At Hard Rock Cafe, we pride ourselves on delivering an exceptional ex-perience with a rock ‘n’ roll twist for each and every one of our guests.

It tastes as goodas it sounds

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There is something very comforting about sitting around a bubbling hot pot

with friends and family. Often rich with a variety of veg-

etables, hot pots are also very nourishing. A nabe

(Japanese hot pot) is an easy meal to put

on the table with a simple clean-up, as it is a one-pot meal. Some famous styles include su-

kiyaki, shabu-shabu, or chankonabe (known

as the sumo wrestler’s meal). These dishes can be found in res-

taurants, but cooking nabe at home is really a breeze and recently there has even been a trend of hitori nabe (hot pot for solo diners) — so don’t let that

hold you back from getting started. Keeping in mind that there are a few guidelines but no set rules for cooking nabe, here are some ba-sics to get you started.

The most essential equip-ment are the konro (tabletop butane gas stove) and hot pot. The size of the pot should be determined by the number of people you are cooking for. There are many styles of hot pots but to get start-ed, a donabe (clay pot) is the most versatile. Do note that it needs to be sea-soned with rice before us-ing for the first time.

When you’re thinking of what to put in it, for pro-teins, consider: chicken, sliced pork belly, beef, fish (like cod or salmon) or shellfish; ground chicken or pork can be formed into meatballs; even frozen gyo-za could be your protein.

For vegetables, use a wide variety including daikon,

hakusai (Napa cabbage), car-rots, shungiku (edible chrysan-

themum), komatsuna (Japanese mustard spinach), mushrooms,

leeks or cabbage; and use mush-rooms such as enoki, shiitake, and

shimeji. Shirataki (chewy konnyaku noodles) add a nice texture, but check the package as some need to be boiled

in water to get rid of the “off” aroma before being added into the nabe.

Dipping sauces can be purchased or made at home. If you’re not feeling like the traditional ponzu, gomadare (a creamy sesame dressing) is just as easy to find. Fun condiments like yuzu kosho, a salty chili paste, can also add another dimension to the meal.

Mizutaki, a chicken-based nabe, is a popular recipe to get started with. Add water and a piece of kombu (a variety of kelp) into your pot, then let this simmer while preparing the ingredients. Cut some boneless chicken into bite-size pieces. Cut hakusai, leeks and momen (firm) tofu into similar-sized cubes. Slice carrots into thin leaves. Break down mushrooms like shimeji or shii-take into smaller pieces. Turn off the heat on your konro, remove the kombu and add the ingredients to the pot. Put the lid on and boil until the chicken is cooked through. While the ingredients are cooking, skim off any scum as it has bitter flavors. Dip the cooked veg-etables and chicken in ponzu before eating.

The broth should be well seasoned by this point. Once you’ve finished all the vegetables and meat, add some pre-cooked noodles or rice to the soup. If you like, scramble an egg into the hot rice porridge. Taste and add salt if nec-essary.

Another simple hot pot is buta-kim-chi, made with thin-sliced pork belly, kimchi, kinu (soft) tofu and shimeji mushrooms. Finish the pot with haru-same rice noodles. A vegetarian mush-room hot pot could be made with tofu, a variety of mushrooms, hakusai and shungiku.

Once you get the hang of things you can get creative and make your own original hot pot. As mentioned, these are your guidelines: cut proteins into bite-size pieces; slice harder vegeta-bles like carrots into thin slices; softer vegetables like hakusai can be cut into bigger pieces.

There are two resourceful cookbooks on hot pots. Japanese Hot Pots: Com-forting One-Pot Meals by Tadashi Ono and Harris Salat (Ten Speed Press) is filled with classic Japanese hot pot reci-pes. Donabe: Classic and Modern Japa-nese Clay Pot Cooking by Naoko Moore and Kyle Connaughton (Ten Speed Press) includes hot pot recipes as well as a plethora of recipes for cooking in a variety of donabe pots like a smoker, steamer and rice pot.

If you’re just getting started con-sider getting a cheaper pot and test the waters before splurging on a donabe.

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Try making your own hot pot at home!

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Let us serve you the Sunday brunch!

Come join us at the Yokota Enlisted Club for our all

ranks ultimate Sunday Brunch! Enjoy a wide variety of

dishes from 10 a.m. to 2 p.m. each Sunday or our Mini

Brunch on the last Sunday of the month. We have your

breakfast favorites and a large selection of dishes with

carving stations and a wide selection of deserts prepared

just for you. Enjoy a taste of home with family and friends

and be sure to use your “Members First” discount. Visit

us at https://yokotafss.com/eclub/#events-calendar for

holiday schedules, special events and menus!

Thanksgiving Buffetwill be 28-Nov-19

Outback Steakhouse starts fresh every day to create

the flavors that our mates crave. Our signature steaks are

seasoned, hand-carved to order and grilled to perfection.

Our specialty is Slow-Roasted Prime Ribs offered during

weekend dinnertime. Best known for grilled steaks,

ribs and chicken, Outback also offers a wide variety of

crisp salads and freshly made soups and sides. Our new

creations and grilled classics are made from scratch daily

using only the highest quality ingredients from around

the world. Come and enjoy our authentic American food

and feel at home away from home.

A Steakexperience crafted just for you!

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Authentic, juicy & hearty,we are now in Yokosuka

Born in CALIFORNIA OVER 75 YEARS ago, Carl Karcher had a hot dog cart and a dream. The hot dog cart be-came CARL’S JR.®, now one of the PREMIER BURGER BRANDS in the world, with over 3,800 RESTAURANTS in over 42 COUNTRIES. We focus on FRESH FOOD made with only PREMIUM QUALITY INGREDIENTS so that you can indulge in our BIG, JUICY BURGERS, HAND-SCOOPED REAL ICE CREAM SHAKES and HAND-BREAD-ED CHICKEN. All while you sit back and relax as WE BRING FOOD TO YOUR TABLE with a smile as warm as the CALIFORNIA SUNSHINE.

The weather is cooling down and McDonald’s is

heating things up with their new arrival: The Spicy

Chicken Burger. Bite into this mouth-watering burger

featuring a spicy crispy chicken patty dressed in a chili-

garlic spicy sauce. And, visit your nearest McDonald’s

restaurant after 5 p.m. every day for some great deals

on your favorite fries and McNuggets. Grab a 10-piece

McNuggets and large fries set for only 500 yen or go big

with the 15-piece and two large fries for only 800 yen.

That’s a 31% discount! Stop in your Misawa McDonald’s

for some spice and a great dinner deal today!

Go for the spice and the price at McDs

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Take the Beast Burger Challenge at Route 16

Head over to Yokota’s 1950s-style diner, next door

to the Officer’s Club, for your all-American favorites

seven days a week, with breakfast served weekends

from 7 a.m. to 12 p.m. And, starting Dec. 6, try the Beast

Burger Challenge every Friday and Saturday from 4 – 8

p.m., featuring a 1.5-pound beef burger topped with

12 strips of bacon and served with a side of fries and

onion rings. Defeat the Beast and your meal is on the

house, plus you’ll get a T-shirt and your photo on the

Wall of Fame. If the Beast gets the best of you, this deal

is only $19.95!

Chico’s Chop House & Seafood Grill is Yokota Air Base Officer’s Club signature restaurant offering fine dining for the entire military community across the Kanto Plain. The all-ranks restaurant has an impressive menu featuring a vast selection of foods, specialty buffets, and delicious desserts. Don’t want to cook for Christmas Eve? Reserve Chico’s prime rib meal to-go for a special holiday dinner! Customers will receive 4-pounds of juicy prime rib. Limited quantities available and reservations will begin Dec. 2 through Dec. 20. Call 225-8341 to make your reservation.

fine dining at the Yokota Officers’ Club

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The 3 ‘R’s to good eating – Restaurants, Reviews & …...4 N NOVEMBER 22 – NOVEMBER 28, 2019 T here is something very comforting about sitting around a bubbling hot pot with