The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

The Something Awful Forums > Discussion > Goons with Spoons > The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

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Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

hallo spacedog posted:

I think once you get the hang of it it's actually pretty simple, and the seasonings are compared to something like Thai or various Indian cuisines, thankfully limited. If you have any questions or requests, just let me know.

Most of them keep like forever too, so you can stock up all the basics on one trip and be good until you run out of things.

# ¿ Jul 18, 2014 06:16

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# ¿ Apr 28, 2024 04:24

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I've seen Koreanized ramen with that color here. Miso and gochujang.

# ¿ Aug 3, 2014 13:01

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Freeze a lot of dashi in usable portions. One or two cups (and remember you can reduce it and rehydrate). That gives you more or less instant miso soup and a start to lots of other things.

I make a lot of nimono: http://justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-3-nimono-simmered-dish-basics

You put together a broth (dashi, soy sauce, mirin, sake) and then simmer whatever in it. Tends to keep well and is low effort.

# ¿ Apr 16, 2015 03:24

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Anybody got a good yakisoba sauce recipe? I don't like it sweet. I've never made it before but I assume it's just fry things until cooked and the only real thing to know is the sauce.

# ¿ May 3, 2015 15:54

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I was able to find some online. So yakisoba is basically:

Boil noodles until almost cooked.
Fry pork and vegetables in a normal frying of pork and vegetables way.
Add the noodles.
Bulldog sauce until it tastes like you want it.

Anything else to know?

# ¿ May 4, 2015 06:33

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

hallo spacedog posted:

Don't boil the noodles unless you're using some kind of really different noodles. Most yakisoba noodles cook in a small amount of water in the pan. But essentially that's it, top with plenty of benishouga, aonori and mayo for max authenticity.

I don't know if I can actually score yakisoba noodles here. I've seen soba, somen, and dried udon. I have access to various Chinese noodles though, if one's a good substitute.

# ¿ May 4, 2015 13:29

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

This book is cool, too. http://www.amazon.com/Kansha-Celebrating-Japans-Vegetarian-Traditions/dp/1580089550

# ¿ Aug 12, 2015 14:34

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

What is the Japanese clear broth soup with sliced green onion? Sometimes it has miso in it but usually not. I've never seen it as a main dish but it's common as a side, especially at like tonkatsu places.

# ¿ Aug 16, 2015 04:41

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I know but it's always modified. That soup never tastes like pure dashi but I don't know what they add to it. I'm also wondering what the name is.

# ¿ Aug 16, 2015 09:17

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Yep, that's it. Looks like soy sauce/salt/sake is the usual addition.

# ¿ Aug 16, 2015 11:59

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

There really isn't much you can do without some basics, but the basics aren't expensive and they all keep very well. Are you in the US? You can buy everything you need on Amazon. If you can score soy sauce, miso, sake, mirin, rice vinegar, kombu, katsuobushi, and nori you'll have a lot of options. Dried dashi powder is honestly fine most of the time too, so while there are other things you can do with kombu/katsuobushi you could skip those for now and just get powder. It's a bit of an upfront expense but none of that stuff is very perishable. You'll also need rice but that should be easy enough to get. Short grain.

There's a lot of specialized Japanese cooking equipment but if you own a pot and a pan you're fine. A lot of that poo poo isn't really necessary.

# ¿ Aug 17, 2015 18:58

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

What exactly was the problem? The flavor, the juiciness?

# ¿ Aug 20, 2015 16:33

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

You can also try brining if it's coming out too dry. A lot of fried chicken you get at restaurants is brined and it's a big reason why doing it at home tastes different.

# ¿ Aug 22, 2015 04:05

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Anyone have a brand preference among these misos? http://world.taobao.com/search/sear...XVc&abtest=null

I mainly use shiro miso for miso soup but obviously flexible is good. I don't want it with dashi.

# ¿ Sep 7, 2015 14:33

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Are you expecting it to be like standard American pickles? Japanese ones are pretty different. American pickles get a lot of flavor from herbs and such more than the actual pickling. Japanese ones don't have the herbs, often have no flavoring at all and are just sort of a subtly soured/salty version of the normal vegetables.

# ¿ Mar 27, 2016 07:40

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Let them sit longer. 12 hours isn't going to pickle much of anything. A week's usually your minimum to get any kind of pickly flavors.

# ¿ Mar 27, 2016 07:59

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

You don't use gochujang in kimchi so you will be disappointed! This is a good starter recipe if you take the sugar out entirely and double the gochugaru: http://smithratliff.com/2013/04/29/how-to-make-kimchi-kimchee-recipe/

# ¿ Mar 28, 2016 14:05

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I always chop the cabbage first. It doesn't make any real difference.

Tofu squeezin' cloth is basically cheesecloth, yes. Making tofu and making cheese have a lot in common. The stuff you curdle the soy milk with is usually powdered gypsum.

# ¿ Apr 7, 2016 03:15

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Subjunctive posted:

Why not buy some cheesecloth?

Cheesecloth can be very hard to track down in Asia but pantyhose is easy. Most people don't make their own tofu anymore either, so tofu making supplies are also surprisingly hard to find in some places.

Suspect Bucket posted:

Someone suggested a really good series on Chinese food (In china! By a Chinese broadcasting company! For Chinese people to watch! I actually think it might have been you who suggested it, Fromage. I forget the name of the documentary though, it was a series) that went pretty in-depth on tofu. It was super interesting! But then towards the end, they start talking about Milky Tofu, a kind of tofu made from milk, and showing how they make it. And oh wow does Milky Tofu look so super cool and interesting and why have I never heard about this stuff, that's so neat, I gotta try making it myself, hell, I bet I could it looks just like make...ing...cheese. It's cheese. That is cheese that they are making. Why did I not realize this.

I think that was A Bite of China, which is really cool.

I don't remember the milky tofu part but there is a group in southern China with a native cheesemaking tradition, I've always wanted to try it.

# ¿ Apr 8, 2016 05:29

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Maybe look up how they're pickled in Korea? I can't recall what Japanese daikon pickles are like but the Korean ones don't have any weird smell.

# ¿ May 4, 2016 16:04

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Getting hot as balls over here. What are your favorite summer recipes? The only one I know is cold soba with tsuyu.

# ¿ Jun 13, 2016 11:50

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I haven't tried that one but there are a bunch of brands of packaged fancy ramen and yeah, it's not bad at all. I've had worse from ramen restaurants.

# ¿ Jun 30, 2016 01:03

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Anyone have any particular favorite Japanese curry roux brands? I like hot, not sweet. I only have a couple brands available to me where I am (the generic ones, House and uh... S&B?) but I'll be in Japan on vacation and want to bring a few different ones back.

# ¿ Dec 6, 2016 08:57

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Fleta Mcgurn posted:

Buy the Coco Curry ones. But only for me, you don't get any.

Do they sell them at Coco Curry or grocery stores? I just found a wider variety at a new store here and picked up Java to try. Also a lot of honey and apple ones, apparently it's a thing? I didn't know there were so many Jews in Japan.

# ¿ Dec 7, 2016 15:12

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

net work error posted:

How long does miso keep in the fridge once opened?

Long enough you are unlikely to see it go bad. If it gets moldy toss it. The color at the top will change with oxidation, it doesn't seem to change the flavor or anything but you can keep it with plastic wrap pushed up against it if you want. I just ziploc it and don't worry about it.

# ¿ Dec 8, 2016 04:43

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Anyone know what miora does? The internet tells me it "improves sushi rice" but without any detail what that means.

# ¿ Dec 22, 2016 02:16

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Cool thanks. That sounds kind of dumb and gross so I don't think I'll get any.

# ¿ Dec 22, 2016 08:01

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Babylon Astronaut posted:

I don't want to be all about it, but seriously consider ditching the dashi powder. It saves you little time, it costs roughly the same, and has MSG out the rear end. To me, eliminating MSG and keeping your sodium reasonable is worth the time (maybe 2 minutes more, maybe).

You know that white powder on your kombu when you're making fresh dashi? That's MSG from the seaweed. Enjoy!

I agree that making fresh dashi is good but the powder's actually pretty good quality. I make dashi when I'm cooking something really dashi-centric like a clear udon soup and use the powder for stuff where the dashi is just a supporter to the other ingredients.

# ¿ Feb 12, 2017 04:08

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I also use Ajinomoto. Sometimes if you're lucky there's a variety you can find, there's some made with anchovies instead of katsuobushi for a more Korean thing.

# ¿ Feb 12, 2017 12:09

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Buffis posted:

Uh... planning to make some dashi, and couldn't find anything marked as Kombu in the asian supermarket near me, but bought this thing which I think is correct.

Did I buy the right thing or gently caress up and buy some other type of Kelp?

Yes, that is kombu. Those first two characters are the Chinese word for it.

# ¿ Apr 6, 2017 12:55

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Looks fine to me. The best stock is immune to gravity.

# ¿ Apr 11, 2017 15:18

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

You need to describe in detail what exactly you're doing.

The rinse/drain/wait/cook cycle makes the rice a little firmer than just wash and cook but it's not crispy unless you're burning something.

# ¿ Apr 25, 2017 15:01

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Sake with sugar would be a lot closer than Shaoxing. But I would look around online, I can buy hon mirin for like $2 a bottle on the internet in China so I can't imagine it's not available in a real country.

# ¿ Apr 27, 2017 13:33

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

GhostofJohnMuir posted:

I think that really depends on what you're making.

I agree. It's not going to make it garbage but both mirin and sugar are things that are noticeable in their absence from a lot of Japanese food. If it's something that:

A) has sake
B) has sweetness from other ingredients
C) has heavy flavors from the non-liquid ingredients

You can probably get away with it.

# ¿ Apr 28, 2017 10:00

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Are you doing lazy sushi rice by adding the vinegar and sugar to the rice cooker? That always makes the bottom layer burn in my experience.

# ¿ Apr 28, 2017 17:51

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Gogyo burnt miso ramen is awesome and everybody should go if you're in Kyoto.

# ¿ Apr 29, 2017 10:20

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Fleta Mcgurn posted:

P.S. Replace the potatoes in your nikujaga with chunks of lotus root and daikon, y'all. It is goooood.

Why not both

# ¿ Apr 30, 2017 13:46

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Sashimi/sushi grade on US labeling means nothing at all.

# ¿ May 3, 2017 02:04

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I've also been racking my brain for a traditional spicy Japanese food and can't come up with anything. They expelled the Portuguese and only allowed in Dutch traders and the Portuguese were the ones who spread peppers all over Asia. That's my wild hypothesis for why.

# ¿ May 3, 2017 02:29

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# ¿ Apr 28, 2024 04:24

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I brought a bunch of fancy misos back from Japan and don't want to waste them. My impression is miso lasts basically forever if it's not opened and similarly forever if it's open but in the fridge, as long as it's not moldy it's fine. Am I correct in this?

# ¿ May 6, 2017 07:39

The Something Awful Forums > Discussion > Goons with Spoons > The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

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