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Forcyte posted:I bought this one recently after reading a review of it somewhere. Hey, I saw an episode about her on Begin Japanology the other day: https://www.youtube.com/watch?v=ldxEEKvmFD4
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Dec 17, 2014 11:24
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| # ¿ Apr 28, 2024 00:17 |
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Made katsudon last night. It was good. Oyakodon donburi supremacy unchallenged.
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Feb 27, 2015 11:10
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Most nabe I have eaten had quite rich stocks that leaned towards the sweet. The times I've had shabu-shabu the stock was lighter, clearer and not as sweetened. Nabe seem to be more substantial as well, with lost of filling foods like potatoes, konnyaku and the like.
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Apr 19, 2015 07:21
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Salting ahead of time won't make your meat dry nor tough. It's a myth.
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Aug 19, 2015 19:12
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How about just simmering broccoli florets and dressing them with soy, mirin and maybe some toasted sesame seed if you can be arsed? Very nice with basically everything when they've been allowed to come to room temp.
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Jan 31, 2020 20:15
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| # ¿ Apr 28, 2024 00:17 |
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I always add a little dashi powder to ochazuke, also that is quite a big mound of rice in my book. YMMV
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Aug 23, 2021 00:05
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