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Get on the gravy train

Columns What's Cooking?

July 27, 2014

Story By: Rachel Breit | Photos by: Rachel Breit

Mashed potatoes. Turkey. Loco moco. What’s the point without gravy?

Gravy is what transforms a hamburger into a hamburger steak. And what better way to make a homey meal authentic, than to make it from scratch?

That’s why Kaimuki eatery Sekiya’s boils its beef stock for hours, to get the most concentrated, full-bodied flavor for its gravy. Poured over tender, hand-formed patties and served with grilled onions, the salty savory concoction is the epitome of comfort food. Hamburger Steak ($11.95) comes with all the fixings: rice, miso soup, tsukemono and hot green tea. Add a side order of Potato Macaroni Salad ($2.65), and you’ve got your bases covered. Eaten together in the same bite, creamy mayo takes gravy to the next level.

If you’re on the prowl for other comforting local-style food — gravy or no gravy — Sekiya’s has something for you. The easy takeout options, including Shoyu Chicken Bento and Fried Chicken Bento (both on special for $6.53), come stocked with flavorful chicken thighs, thin charbroiled teriyaki beef, dashi-flavored fried noodles, a piece of shoyu hotdog, a musubi, a thick slice of maki sushi, house-made pickles and tsukemono. The bentos are made fresh throughout the day until 3 p.m. For larger orders, or to pick up later, call a day ahead of time.

Sekiya’s also happily delivers on traditional Japanese cuisine. If you’re not familiar with Abekawa Mochi ($6.95), the powder-dusted globs may appear mysterious. The warm softened mochi is pleasantly chewy and, mixed with a touch of sugar, the golden-colored kinako powder (made of roasted soybeans) brings a not-overly sweet, malty flavor. It’s definitely a dessert worth trying.

Sekiya’s Restaurant & Delicatessen

2746 Kaimuki Ave., Honolulu
732-1656
Sunday-Thursday, 8 a.m.-10 p.m.
Friday-Saturday, 8 a.m.-11 p.m.

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