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himajinga posted:If you want a red spicy ramen you're probably thinking Tantan-men which has its roots in sichuanese Dan Dan Mein. This recipe for Dan Dan noodles is somewhat in-between a regular sichuanese Dan Dan and a Japanese Tantan-men and is really really delicious. I subbed in Sun fresh ramen noodles when I made it and it wowed a Japanese friend. I've since invented a fully vegan version that totally kills it and that I almost prefer to most ramen nowadays. I'll have to measure out the ingredient ratios and post them in here sometime. Vegan ramen sounds pretty interesting - I'd definitely be interested in your recipe!
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Oct 22, 2015 22:21
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| # ? May 10, 2024 10:52 |
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Yes this is what I wanted. I did not know the terms. I feel really bad for ignoring the updates to the thread in my control panel now.
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Oct 23, 2015 00:35
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Hell yeah. Not the right thread for it but as far as boiled noodles, Chinese Dan Dan Mian or lo mien is where it's at. The Japanese haven't brought anything exciting to noodles or curry themselves - their strength lies elsewhere. I'd like to know your vegetarian/vegan version though. I've got a couple of recipes from trial and error and from Fuchia Dunlop merged into a work in progress.
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Oct 23, 2015 11:36
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Fo3 posted:Hell yeah. Not the right thread for it but as far as boiled noodles, Chinese Dan Dan Mian or lo mien is where it's at. The Japanese haven't brought anything exciting to noodles or curry themselves - their strength lies elsewhere. I'll get in the kitchen and pull together some ratios this weekend! Off the top of my head the soup ingredients include Better Than Bouillon No Chicken and No Beef stock (a small amount of the beef stock is really critical I think though there's very little in there, just enough to darken the flavor up enough to read "pork"), miso, doubanjiang, soy sauce, chinese sesame paste or tahini, shallots, garlic, sesame oil, sichuanese chili oil, and maybe a few other things since I'm not looking into my pantry at the moment. It's umami as all hell considering there's 3 separate fermented ingredients but if you don't need it 100% vegan I'm sure a dash of fish sauce wouldn't hurt either. Gotta run to Uwajimaya today to get some noodles!
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Oct 23, 2015 15:56
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Furious Lobster posted:Vegan ramen sounds pretty interesting - I'd definitely be interested in your recipe! Well this isn't their recipe, but given the source I bet it's pretty good. Seriouseats vegan ramen article Seriouseats vegan ramen recipe Kenji from seriouseats posted:This is hands-down the best bowl of ramen I've ever made.
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Oct 23, 2015 20:06
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This reddit post also seemed pretty promising for a great tonkotsu broth: https://www.reddit.com/r/ramen/comments/2l2eas/here_it_is_the_granddaddy_of_them_all_homemade_18/
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Oct 23, 2015 21:25
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Ok strap in, here comes himajinga's makeshift vegan spicy ramen recipe. I'm topping this ramen with garlic and ginger pea vines and soy-braised tofu, but you can top with whatever you like. I'd normally throw a soft egg on there but I said "vegan" so not this time. First things first: when making east Asian food, especially the spicy kind, a nice cold as hell cheap lager is critical to the process. It's one of the best things to drink with spicy food but the real pros know that it also pairs well with the preparation so crack whatever regional pisswater you have chilled to near-freezing before doing any of the following steps.   Now we gather our ingredients. Disregard the Squid brand fish sauce, I pulled it down out of habit since fish sauce makes everything better. There's a few of the saltier ingredients that have looser amounts so you can adjust the taste to your liking, keeping in mind that after you add the noodles and toppings the overall perceived saltiness of the broth drops slightly.  For the ramen: 3 cloves garlic, minced, about 1 tablespoon 2 generous teaspoons ginger, minced 2 generous tablespoons shallot, minced 2 whole green onions, thinly sliced, white and green parts separated 1 loose tablespoon doubanjiang (this stuff is salty but critical to the umami level of the final dish, start at 2/3 tablespoon and if you think it needs more oomph you can always add more at the end)* 1.5 tsp. fermented black beans 2.75 cups hot water 1.25 tsp. Better than Bouillon No Chicken base (like the doubanjiang, err on the side of less and if the final dish needs more flavor you can add more 1/8 tsp at a time) 0.5 tsp. Better than Bouillon No Beef base 2 tablespoons red miso 2 tsp. soy sauce 0.5 tsp. dark soy sauce 2.5 tsp. chinese sesame paste (you can substitute tahini without a problem, the overall flavor will be slightly lighter as the chinese version is roasted more heavily) 1 tbsp cooking oil 5.5 oz fresh ramen noodles (I recommend Sun brand) 2 tsp sesame oil, for finishing Angry Lady sauce, to taste, for finishing For the tofu: 4 oz. fried fresh tofu, sliced 1/4" thick 1 clove garlic, minced 1 tsp. ginger, minced 3 tablespoons soy sauce 1.5 tablespoons mirin 1.5 tablespoons shaoxing cooking wine (sake is probably better but I didn't have any) 1.5 tablespoons sugar 1 tablespoon water 1 tsp. cornstarch For the pea vines: a 3" diameter bundle of pea vines, chopped into 2 inch sections 1 clove garlic, minced equal amount of ginger, minced 1 cup hot water 1 tsp. No Chicken base 2 tsp. vegetarian oyster-flavored sauce 2 tsp. cornstarch *when I buy doubanjiang, it comes wrapped in paper and twine and has large chunks of pepper and bean throughout. I immediately put it through the food processor so it changes from a chunky mixture into a fine paste so it incorporates into dishes more easily and then store it in a mason jar in the fridge where it keeps basically forever. There's a straining step at the end so this isn't 100% necessary but I think it's best practice. First step is to prep all the minced bits, the easiest way to mince a shallot is to cut off the top and cut towards the root end without going all the way through as close together as you can manage, then turn sideways and cut crosswise into a super fine dice. Sip Rainier.   Next, mix together the garlic, ginger, soy sauce, mirin, cooking wine, and sugar for the tofu, whisk the crap out of it, and set it aside for the flavors to meld. In a small cup, mix the cornstarch and water for the tofu and set aside. Similarly, whisk the water, chicken base, oyster sauce and cornstarch together for the pea vines.    Now we prepare the broth. In a saucepan, heat the cooking oil over medium-high heat, and when hot, add the garlic, ginger, scallion whites and shallot. Cook, stirring, for about a minute or until the shallot begins to become transparent but before the garlic starts to brown.  Add the doubanjiang and fermented black beans, mashing with a wooden spoon to break them up into the oil/allium mixture. Cook for another minute or two, stirring, until the doubanjiang and black beans have broken down and the cooking oil is nice and red.  Add the hot water, soy sauces, miso, and chicken and beef base, and when the water comes to a light simmer, turn the temperature down to medium-low and thoroughly mix to incorporate all of the ingredients. Make sure you stir until the miso has completely dissolved into the liquid or else when you taste you won't get an accurate feel for the saltiness of the broth. After everything has been incorporated, taste the broth. If it needs more umami or heat, add doubanjiang 1/8 tsp. at a time. If it needs salt, add more chicken base 1/8 tsp at a time. Do these one at a time as the doubanjiang will also add salt. It should be fairly salty at this point but use your judgment. Once the broth tastes salty enough, add the sesame paste and whisk pretty thoroughly to emulsify the oil in the paste into the broth. It should be rich and thick, if it feels grainy whisk more until the broth is smooth. Taste, and if you think it should be thicker, add a little more sesame paste and whisk. There will be a cap of oil and aromatics floating on top if you let the broth sit for a few seconds, this is normal. Wipe your brow and finish the Rainier. Open another.  Set the broth on a back burner on low and prepare the tofu. Heat 2 tsp of cooking oil in a wok over high heat and add the tofu, tossing to coat and cook for a minute, then add the reserved sauce, reducing the heat to medium-high. Braise in the sauce for 3 minutes to infuse the tofu with flavor, then add the cornstarch/water mixture and stir gently until the sauce is glossy, 1 minute. Pour tofu and sauce back into the bowl you whisked the sauce in and let rest while you cook the pea vines and noodles.  Wipe out the wok with a paper towel, put back on medium-high heat, and add more cooking oil. When the oil is hot add the garlic and ginger, stirring until aromatic, maybe 30 seconds. Add the chopped pea vines and cook, stirring constantly until the leaves are wilted and the woody stems become tender, about 2-3 minutes. When the stems are tender, stir the broth/cornstarch mixture and add to the wok 2 tablespoons at a time until a clear, glossy sauce clings to the pea vines and garlic, but not so much that there's much excess in the pan. Remove from heat.  Boil a pot of water for the noodles. For ramen I've noticed that you need less noodles than you think, I usually get the Sun ramen noodles (which says 11oz is 2 servings) and divide 1 serving between two bowls, but if you want more, you might need to increase the amount of broth you make slightly. Boil the noodles for 2 minutes and drain, dividing between two large ramen bowls.  Divide the broth evenly between the two bowls by pouring through a fine mesh strainer to remove the chunky aromatics. You can skip this step if you want the shallots, etc. in your broth. Top with the chopped green onion, slices of the tofu, the pea vines, and some angry lady sauce. Chow down!  If anyone makes this I'd love people's feedback! CrazySalamander posted:Well this isn't their recipe, but given the source I bet it's pretty good. J.KL-A is pretty unfuckwithable so I'll have to try it his way at some point. himajinga fucked around with this message at 18:37 on Oct 27, 2015 |
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Oct 27, 2015 17:45
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That's a pretty rad write up. I especially appreciate the Lao Gan Ma, I just found out about that stuff and wow is it good.
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Oct 30, 2015 02:30
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Philip Rivers posted:That's a pretty rad write up. I especially appreciate the Lao Gan Ma, I just found out about that stuff and wow is it good. Thanks! I am also a laoganma neophyte but goddamn it's really awesome and I kind of want to put it on everything all the time rn
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Oct 30, 2015 15:37
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I'm considering making rice balls for work lunches. Does anyone have a good recipe?
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Dec 16, 2015 19:36
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22 Eargesplitten posted:I'm considering making rice balls for work lunches. Does anyone have a good recipe? They're pretty simple, just pick something good to put in the center and mold 'em.
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Dec 17, 2015 21:36
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you can even buy molds at your local mitsuwa (equivalent) or online. makes it really easy. i like pickled plums mostly, but i've tried tuna + mayo, seasoned seaweed, and bbq chicken. plums are the easiest and most delicious to me.
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Dec 18, 2015 05:28
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district 12 posted:you can even buy molds at your local mitsuwa (equivalent) or online. makes it really easy. i like pickled plums mostly, but i've tried tuna + mayo, seasoned seaweed, and bbq chicken. plums are the easiest and most delicious to me. What else do you put in your plum ones? Nowhere I've found here make them and none of the sushi places I've been to even do a half assed picked plum roll. I'm fiending for pickled plum and melon now.
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Dec 18, 2015 06:45
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Hauki posted:What else do you put in your plum ones? Nowhere I've found here make them and none of the sushi places I've been to even do a half assed picked plum roll. I'm fiending for pickled plum and melon now. Honestly I don't put anything else in, I like just having plum onigiri. I put a little rice vinegar in the rice before I mold it though, to give it a bit of sweetness that balances out the tartness of the plum.
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Dec 18, 2015 21:37
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It's Christmastime, and I've been pestered into coughing up a Christmas list. I figured that it'd be a good chance to go ahead and request some Japanese cookbooks, and I chose a few that were linked in this thread - The Japanese Kitchen: 250 Recipes in a Traditional Spirit, Japanese Cooking: A Simple Art, and The Just Bento Cookbook: Everyday Lunches To Go. My diet's suffered now that I'm working full-time, and so far it's been 7/11 pizza, soda, and eating out every workday lunch - so it's time to learn how to actually cook for myself. I figured I'd also ask about other things like lunchboxes 'n poo poo. Pickle presses are apparently just "heavy thing + bag of salt", but I don't know if there's something I'm missing past that requirement. As for boxes, Monbento looks attractive, but I'm sure goons have better recommendations. Worse comes to worse, I can eat out of a tupperware container just fine.
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Dec 20, 2015 20:17
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A rice ball pro-tip is to brush some sesame oil on one side of the ball before you wrap the seaweed around it.
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Dec 21, 2015 02:54
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Personally, if you can find (or are willing to pay dearly for them) matsutake as they are in season, I like matsutake onigiri. You make matsutake gohan, which is basically just tossing in some cleaned, sliced matsutake into the rice cooker with dashi, then you mould it into onigiri. Sometimes I'll also cook a little chicken and stick that in the middle. Ikura onigiri is also great. If I'm going to pack onigiri for lunch, I prefer to keep the nori separate from the riceball in it's own bag. I'm not a fan of the way that nori becomes soft and adopts a wet-paper-like texture when you seal it in a bento or bag with the rice.
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Dec 21, 2015 10:17
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They're not in season right now, but I've ordered matsutake online from Mikuni Wild Harvest and Oregon Mushroom Co. and both companies did a pretty good job. It is expensive, but as a seasonal treat it can be worthwhile to forgo Fallout for. If you live in New England, RI Mushroom Co. also sells them, but good luck getting them -- they're always sold out when I call.
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Jan 6, 2016 22:04
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My wife and I tried this rotisserie chicken ramen recipe recently: http://luckypeach.com/recipes/rotisserie-chicken-ramen/ Turned out well, great return for minimal effort (compared to a lot of other ramen recipes). The bacon gives the broth a good flavor. The only thing I had issue with was the noodles I ended up getting. Otherwise, would recommend.
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Jan 6, 2016 22:48
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I know that if I want to cook my own food in a healthy sense, I know to avoid obviously bad things like ramen and tonkatsu as well as heavy sauces like teriyaki or some poo poo. There's a couple things that made me stop and think, though. A lot of the recipes I read use a relatively large amount of sugar when putting together sauces or stews. It's even in egg dishes, for crying out loud. Does sugar have any sort of impact on food (outside of obvious needs like glazed sauces), or can it be omitted? How bad is karaage for you, really? It doesn't have any sort of thick starchy batter like American fried chicken, and in fact usually amounts to not much more than a plain dusting of flour+starch. I surmise that the majority of the "bad for you" stuff comes from the deep frying, but how much of that oil is actually transferred to the chicken? It's not like you're drinking the stuff. And if it's that much of a concern, isn't it just possible to panfry in shallow oil instead? There's all sorts of reasonable recipes like gomaae and kinpira, but things like the latter still have cooking oil somewhere in the mix. That's the one thing that stops me in terms of considering it healthy - but it's certainly miles ahead of pasta and ground beef. Otherwise, things are going pretty well for me in terms of learning to cook Japanese food.  I'm currently working on weekly meal planning, which is harder than you'd think...but at least you can make large batches of lunch components.
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Jan 10, 2016 21:26
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If you're looking to do healthy stuff, avoid deep/shallow fried stuff like karaage and tempura; regardless of whether you put an inch or two inches of oil in for frying, your food's gonna take up a lot of fat. In the end, though, portion size is king. You'll find that many recipes call for sugar even where you might not expect it, like beef stew. If you're concerned about it, reduce the amount of sugar you use or eliminate it. I find that many savory recipes run too sweet for my taste. Also, the more savory rolled egg omelet is dashimaki tamago: http://norecipes.com/recipe/dashimaki-tamago - he calls for white soy sauce, which can be hard to find; use either regular salt to taste or less of whatever soy sauce you have on hand if you don't mind a darker color.
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Jan 13, 2016 02:34
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I made some onigiri stuffed with umeboshi tonight. So good and easy. Anyone have any other vegetarian fillings they like in onigiri?
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Jan 14, 2016 08:13
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Negimiso is really good. I like the double onion recipe here: http://justhungry.com/negimiso-or-misonegi-japanese-onion-miso-sauce-or-paste Fried, marinated or bbq tofu is also good!
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Jan 14, 2016 15:09
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Can you make chashu in a pressure cooker?
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Jan 17, 2016 02:57
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Philip Rivers posted:I made some onigiri stuffed with umeboshi tonight. So good and easy. Anyone have any other vegetarian fillings they like in onigiri? Kombu (marinated in vinegar/dashi/soy), cheese, shiso paste (add shiso to your umeboshi!!!), tamagoyaki cubes, kanpyo, all kinds of tsukemono, cooked butternut squash...pretty much any vegetable that is easy to bite and not messy is great in onigiri. Don't neglect the plain rice kind that you cover in furikake/sesame seeds, either!
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Jan 17, 2016 11:44
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So, what's your go-to/absolutely best udon recipe? I typically do kitsune udon and I think I make it pretty well, but I'm looking to expand my horizons AND impress a friend coming for dinner. Also, any good recipes for tofu steak? I can't seem to find a good one.
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Jan 19, 2016 10:09
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Magikarpal Tunnel posted:Also, any good recipes for tofu steak? I can't seem to find a good one. https://www.youtube.com/watch?v=K_OMJP4ouVI I've done this recipe, though with different mushrooms than the ones used in the video, but it still came out nicely. You do need to really get all the water out of the tofu and dust with some sort of starch to give it a decently browned crust.
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Jan 20, 2016 00:41
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One more onigiri filling idea: curry! This is especially good if you have leftovers. You can do it with Thai and Indian curries, too, provided they're not too liquid-y (strain out some chunks of curried veg [or meat]).
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Jan 20, 2016 15:14
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I totally recommend the Cooking with Dog tofu steak recipe. I made it and although I'm not a fan of shimeji and enoki, the taste was undeniably great. Seconding removing all the water from the tofu, though, otherwise it'll be all soggy and gross. When making shiozake, do you cut the salmon fillet into pieces first and then salt, or salt the whole thing and slice right before freezing? I see different ways of doing it out there, and I'm not sure if it actually matters. I made some shiozake before and it turned out pretty good, but I think I used too much salt, if that's even possible. I'm working on incorporating more green into my lunches, since so far it's mostly been white, brown, and orange (carrots). I've made more meat than veg, which sucks, and I haven't done much with egg. I can really only think of iritamago and tamagoyaki, and I'm not a huge fan of the latter (probably cause I hosed it up when I first made it). Pollyanna fucked around with this message at 04:23 on Jan 24, 2016 |
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Jan 24, 2016 04:21
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I salt the whole thing and then cut it.
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Jan 24, 2016 05:41
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I tried making it again this time, making sure to salt both sides - but the skin turned out to be really tough to cut through by the time I took it out ~3 days later. Is that just because of the salt, or did I mess something up? I also heard that you're supposed to freeze it before cutting or something, and I didn't do that this time. The paper towels I wrapped the fish in also ended up sticking to the meat, and I had to cut bits and pieces of it off. Are there alternatives to wrapping the fish up in paper, or is that the accepted method?
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Jan 27, 2016 10:42
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I always just let mine sit for about 24 hours, not sure if leaving it longer is causing some of the problems you're having?
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Jan 27, 2016 16:07
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That might be the case. My research seems to suggest that the salmon is getting cured by resting in salt for so long. I don't know if the amount of salt used matters there, or if I really need those paper towels to soak up the moisture at all. Next time I make it, I'll try just 24 hours.
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Jan 27, 2016 20:01
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Both the amount of salt and the time will influence how fast moisture is lost. You don't need the paper towels, you can just set it on top of a rack or something perforated so it doesn't end up sitting in its own juice. And honestly, it doesn't really matter if it does, you just need to rinse it once it's as cured as you want it to be. Whenever I've made gravlax I just wrapped it in plastic. You don't need to freeze it. That's just to preserve the quality of whatever you're not eating in the next few days. If the skin is hard to cut through you should probably sharpen your knife.
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Jan 28, 2016 01:33
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I mean shiozake isn't supposed to be anywhere near as cured as gravlax, that's for sure.
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Jan 28, 2016 05:54
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Yeah, it's more like "dry brining" a turkey, if that makes sense.
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Jan 28, 2016 08:40
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So the flesh is not meant to get somewhat tougher, become a deeper red-orange, and become a little "sticky"? I'm beginning to wonder if I didn't just let the fillet go bad or something instead.
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Jan 28, 2016 18:36
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Pollyanna posted:So the flesh is not meant to get somewhat tougher, become a deeper red-orange, and become a little "sticky"? Go on
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Jan 28, 2016 19:28
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Pollyanna posted:So the flesh is not meant to get somewhat tougher, become a deeper red-orange, and become a little "sticky"? I'm beginning to wonder if I didn't just let the fillet go bad or something instead. You over-cured the salmon. I did the same thing with a 24 hr gravlax recipe last year -- the cure:fish ratio was wrong. You need less salt and/or less time. I'd start by testing the salmon after one day.
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Jan 31, 2016 04:34
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I got some short grain rice soaking this morning, but by the time I got home I was too lazy to cook. Can I stick it in the fridge, then make it with fresh water tomorrow?
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Feb 3, 2016 00:46
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