This is not a page easily accessible so if you are here then you must be genuinely curious about us and/or the dishes.

 

Of course our menu lineup is based on perceived demands, but there is a back story to almost everything we chose to offer on our menu.... 

 

 

 

 

 

 

Hungarian Beef Stew

This is one dish we perhaps get more questions than any other dish we offer....

 

 

 

 

 

 

We are a shrimp shop, what are we doing with a "beef stew"?

 

 

EbiNomi started operation at the worst time possible - Covid-19.  People were mandated to stay home, so we had to offer dishes that would sit right on the dinner table.  With our EbiCurry and Chicken a la King being well received, we were also asked by many guests to offer a beef dish.  So here we are.

 

Why do we have different "versions"?

 

 

 

Whereas the unique recipe of our Hungarian sauce remains the same, the different "versions" have to do with the cuts of beef we use for the stew and the way they are cooked. 

 

Different cuts have different taste and textures, and we have been experimenting with them as well as testing their popularities with our guests.

 

We only offer ONE version at a time.

 

Ver 1

Bone-in short ribs

 

Great flavor and textures; but the bones make it a low meat to weight ratio therefore not the best value for the money.

 

Ver 2

Beef stew (round)

 

We cook it till tender but the lack of fat makes this dry and rough to the mouth.  This version is for guest who doesn't like any fat in their meat.

 

Ver 3

Drop flank

 

Great flavor and best texture.  The flank meat is the part of the meat that gives it the meaty texture. The tendon, will become soft and gelatinous and the silver skin will hold it all together.  We transform this to an incredibly soft and delicious cut of meat.

 

Ver 4

Boneless short ribs

 

Good flavor, some fat but not as dry as Ver 2.  We will be offering Ver 4 from time to time.

 

Ver 5

Beef shin

 

The shin, or the shank, is the front lower leg muscle of the cow.  It offers a mixture of lean and gelatinous meat and great flavor and texture.  We slow cook this for 24 hours to tender. 

 

 

What is the history of this recipe?

 

 

 

 

 

It was 2017 we were traveling through Eastern Europe, we were in this beautiful, fairy tale kind of town named Český Krumlov, a city in the South Bohemia region of the Czech Republic.

 

 

 

 

 

 

 

Dinnertime came around and we followed our noses to a small but quaint restaurant named Le Jardin, which specialized in Czech and French food.  The special that night was "hovězí krátká žebra" (Beef Short Ribs).

 

 

We took a real liking to it as we complimented the chef.  After dinner, he came out and we chatted for a good half hour.  It turns out he is Hungarian and the dish is from his home country of Hungary.  He saw that I liked it so much he was nice enough to let me have the recipe. 

 

So from Hungary to Czechia, and now to Waikiki

 

 

 

 

 

 

 

 

 

 

 

 

 

Copyright © 2020  EbiNomi Inc. All Rights Reserved  contact: info@EbiNomi.com

 

counter free