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I've read a million (7 or 8) japanese cookbooks, this one is amazing. just spend the 14 dollars if you're interested in the topic. best 14 dollars you'll spend http://www.amazon.com/The-Japanese-Kitchen-Recipes-Traditional/dp/1558321772
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Aug 23, 2014 08:05
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mindphlux posted:not salt, you brine the fish. Interesting, I've never heard of brining sanma, we always just sprinkle salt. Some stuff comes from the store brined but it's always cut fish. I'll give it a shot next time.
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Aug 23, 2014 08:47
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mindphlux posted:I've read a million (7 or 8) japanese cookbooks, this one is amazing. just spend the 14 dollars if you're interested in the topic. best 14 dollars you'll spend http://www.amazon.com/The-Japanese-Kitchen-Recipes-Traditional/dp/1558321772 Good to know this is good! I just picked it up from a used bookshop.
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Aug 23, 2014 13:21
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mindphlux posted:make an oceany puckery brine, and brine your thawed filets for ~15 minutes, or more like 30-45 for a whole mackerel. pat thoroughly dry. rub with oil, grill. sprinkle with sea salt on the grill, if you want - but that's just a finishing touch. standard japanese procedure for broiled salted fish is always brining afaik based on my reading. removes extra fishiness/blood as well as seasoning - makes sense to me. Yup, this was a good way to do it. Aside from not oiling the grill so they stuck like crazy and got kind of charred on the outside, the brining turned out well. The oily mackerel flesh was really forgiving, so they were still delicious on the inside.
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Aug 23, 2014 21:14
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I am fond of this rice spergtumentary https://www.youtube.com/watch?v=9KbRRHRbprU&t=926s
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Aug 25, 2014 04:59
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Al Cowens posted:I am fond of this rice spergtumentary  that is 0% rice spergtumentary and 100% gross rice cooker advertisement.
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Aug 25, 2014 06:47
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Had a bit of an adventure tonight. Last night I went to a combination Okinawan/Indian restaurant, which is weird enough on it's own, but for some reason they came out at the end with a bunch of sazae and asked if we wanted them. Of course I said yes, but I'd never cooked them before so here we go... Here they are, two were in their shells, one was out:  Here's what the meat looks like:  And the guts (the internet says some people eat them, I tossed them):  So apparently the way you cook these things is, you clean out the shell then fill it with nihonshu, put the meat back in the shell and boil it over an open flame:  And here's one of them cooked:  I left off one or two pics so here's the album if you're interested http://imgur.com/a/hQjNp
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Aug 26, 2014 10:50
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What did it taste like?
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Aug 26, 2014 15:33
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Bubbacub posted:What did it taste like? Indeeed a very strange shellfish how was it?
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Aug 26, 2014 18:26
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It looks like it'd taste like a giant snail. Which are delicious
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Aug 26, 2014 18:31
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Sazae is delicious. I've had it cooked with soy sauce and butter before and it's great. Awabi another shellfish is delicious that way too.
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Aug 26, 2014 22:47
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hallo spacedog posted:Sazae is delicious. I've had it cooked with soy sauce and butter before and it's great. Awabi another shellfish is delicious that way too. Yeah I cooked down the nihonshu from the shells with soy and butter for a sauce. Was nice tasted like a very subtle mushroom that had been brined. Texture was like very good octopus. I enjoyed it.
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Aug 26, 2014 23:22
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I've been curious about Japanese cooking and snack foods for some time now, but (AFAIK since I haven't done a lot of looking or asking around) there aren't any real good Japanese/Asian markets in my immediate area and all the grocery stores that have Asian food aisles don't have much to begin with outside of the usual rice noodles, soy sauce, panko, and Pocky. Outside of third-party sellers on Amazon who seem to charge $5 for shipping (which probably isn't bad assuming you buy a lot from one seller), are there any good sites to buy Japanese food and ingredients from?
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Aug 31, 2014 23:59
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Obeast posted:I've been curious about Japanese cooking and snack foods for some time now, but (AFAIK since I haven't done a lot of looking or asking around) there aren't any real good Japanese/Asian markets in my immediate area and all the grocery stores that have Asian food aisles don't have much to begin with outside of the usual rice noodles, soy sauce, panko, and Pocky. Outside of third-party sellers on Amazon who seem to charge $5 for shipping (which probably isn't bad assuming you buy a lot from one seller), are there any good sites to buy Japanese food and ingredients from? Where are you located?
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Sep 1, 2014 00:40
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bringmyfishback posted:Where are you located? 
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Sep 1, 2014 06:06
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Obeast posted:In a small town in California's Central Valley (aka the agricultural area of the state). I actually live a few hours from the Bay Area, which I know has some pretty good Asian markets, but I don't want to use up gas to go there just to go shopping for Japanese food stuff. I do go to Salinas every week or so for family stuff, but the Asian markets there I found on Yelp are too far off my usual path, and/or close at 5 PM, which is about the time I usually start headed home. But, if any goons know of any good places in that area, I'll take recommendations. Hunh. This article is a bit dated, but maybe you can find somthing on here: http://justhungry.com/handbook/just-hungry-handbooks/japanese-grocery-store-list/united-states/ca
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Sep 1, 2014 10:25
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mindphlux posted:I've read a million (7 or 8) japanese cookbooks, this one is amazing. just spend the 14 dollars if you're interested in the topic. best 14 dollars you'll spend http://www.amazon.com/The-Japanese-Kitchen-Recipes-Traditional/dp/1558321772 Yep, took this out of the library on a whim a few weeks ago and ordered it from amazon a couple of days later. There's tons of information about basic ingredients and preparations and hundreds of recipes. Pretty sure that this is The One True Japanese Cookbook.
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Sep 2, 2014 16:37
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Rockzilla posted:Yep, took this out of the library on a whim a few weeks ago and ordered it from amazon a couple of days later. There's tons of information about basic ingredients and preparations and hundreds of recipes. Pretty sure that this is The One True Japanese Cookbook. It's a decent starter book as far as English titles go. It's the first Japanese recipe book I owned (someone gave me a copy in 2001 or so) and I have made quite a few of the dishes. The front description is pretty good. A lot of the recipes in there are heavily adapted or changed for a western kitchen, which isn't a bad thing necessarily. And a lot of them are the author's recipes that just use Japanese ingredients or techniques. It is a crowdpleasing book, I will give her that. I like Japanese Cooking: A Simple Art (http://www.amazon.com/Japanese-Cooking-A-Simple-Art/dp/1568363885/) for English language cookbooks, personally.
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Sep 2, 2014 23:39
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hallo spacedog posted:It's a decent starter book as far as English titles go. It's the first Japanese recipe book I owned (someone gave me a copy in 2001 or so) and I have made quite a few of the dishes. The front description is pretty good. awesome, thanks for the recommendation. glad to hear from someone else who shares my enthusiasm for the One True Japanese Cookbook. I'll probably pick this up soon to give it a go.
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Sep 3, 2014 06:49
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Obeast posted:In a small town in California's Central Valley (aka the agricultural area of the state). I actually live a few hours from the Bay Area
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Sep 3, 2014 11:47
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Not really sure where to ask this or post but i figured this may be a good spot. Ever since I moved from Tokyo back to the states, I have zero luck finding good soy sauce. Everything here just tastes like pure salt. I go to some of the asian/korean markets to try and buy some but I'll be damned if I can find anything good. I ask the people that work there but either they ignore me or just point to what is on sale. Suggestions?
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Sep 4, 2014 18:13
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I really like yamasa brand, and I specifically like the way usukuchi tastes way better than the regular ones. YMMV but when I worked at a decent sushi joint the owner used yamasa.
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Sep 4, 2014 22:57
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So what do you nice people think about Japanese-style curry? I haven't seen many posts on it, but it's something I make a lot, especially in winter. I use Yuko Ota's recipe, and I've always found it to be very good.
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Sep 15, 2014 00:40
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5MinuteButtermilk posted:So what do you nice people think about Japanese-style curry? I haven't seen many posts on it, but it's something I make a lot, especially in winter. I use Yuko Ota's recipe, and I've always found it to be very good. I've pretty much existed on it for the last month or so because I've been so busy. I was going to write up an effort recipe thread on it when I got some time. I make mine from scratch though because some of the roux bricks have pnut butter and I'm allergic.
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Sep 15, 2014 00:49
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I like the curry a lot (and really love curry katsu but have never got around to making it at home). We just had it last week, even.
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Sep 15, 2014 17:04
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5MinuteButtermilk posted:So what do you nice people think about Japanese-style curry? I haven't seen many posts on it, but it's something I make a lot, especially in winter. I use Yuko Ota's recipe, and I've always found it to be very good. Just checking to see if this is legit or a troll. Because it sounds kinda delicious, and kinda trashy at the same time.
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Sep 15, 2014 19:44
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It's been floating around the Internet a while but the recipes from Cooking with Dog are actually really good - I tried the mochi and okonomiyaki recipes and they turned out nice. And the show's hosted by a big grey poodle.
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Sep 15, 2014 19:49
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EVG posted:Just checking to see if this is legit or a troll. Because it sounds kinda delicious, and kinda trashy at the same time. I love Japanese style curry. It's absolutely a guilty pleasure, but it's ultimate comfort food for me.
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Sep 15, 2014 19:54
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EVG posted:Just checking to see if this is legit or a troll. Because it sounds kinda delicious, and kinda trashy at the same time. The instant roux blocks are *the* taste of navy curry. Sure, it's not like a super traditional 200 year old recipe or anything, but it IS traditional while still sort of trashy. Kind of how Heinz Beans are *the* beans you want with a full English breakfast.
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Sep 15, 2014 20:30
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One thing I've found is curry bricks make a LOT of roux. Like, triple what the box asks for (except the water) and you'll be set for a couple days.
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Sep 15, 2014 22:05
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Fooley posted:One thing I've found is curry bricks make a LOT of roux. Like, triple what the box asks for (except the water) and you'll be set for a couple days. really? It's way thin if you put more water than it asks for. It's supposed to be hilariously goopy and thick.
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Sep 15, 2014 22:07
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GrAviTy84 posted:really? It's way thin if you put more water than it asks for. It's supposed to be hilariously goopy and thick. Except the water. I usually drain off any liquids and use that towards however much it calls for, but add in a ton more ingredients because I eat it for a couple days after.
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Sep 15, 2014 22:10
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Mr. Wiggles posted:The instant roux blocks are *the* taste of navy curry. Sure, it's not like a super traditional 200 year old recipe or anything, but it IS traditional while still sort of trashy. Kind of how Heinz Beans are *the* beans you want with a full English breakfast. I can see that. I have made countless Thai curries using the little cans of green or red curry paste. drat those are good.
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Sep 15, 2014 22:52
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ladyweapon posted:Depending on how far you are from Modesto, this asian market is legit (as is the pho place in the same parking lot). bringmyfishback posted:Hunh. This article is a bit dated, but maybe you can find somthing on here: http://justhungry.com/handbook/just-hungry-handbooks/japanese-grocery-store-list/united-states/ca Stottie Kyek posted:It's been floating around the Internet a while but the recipes from Cooking with Dog are actually really good - I tried the mochi and okonomiyaki recipes and they turned out nice. And the show's hosted by a big grey poodle.
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Sep 15, 2014 23:04
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Stottie Kyek posted:It's been floating around the Internet a while but the recipes from Cooking with Dog are actually really good - I tried the mochi and okonomiyaki recipes and they turned out nice. And the show's hosted by a big grey poodle. Francis is most likely a toy poodle. A 'big poodle' would be a Standard Poodle, which weighs up to 70 lbs. Francis looks like he weighs about 10.  He is, however, fantastically well groomed and fluffy. And so well behaved! His chef obviously loves him. It's a joy to watch them 
Suspect Bucket fucked around with this message at 04:48 on Sep 16, 2014 |
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Sep 16, 2014 04:42
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Obeast posted:Thanks! I'll probably check out the place in Modesto since that's the closest that I've seen. A couple people in the comments section on bringmyfishback's link mentioned Stockton and Modesto, but those are a little farther off than I'd like (although everything feels far around here since the towns and cities are pretty spread out). Still, it's good to have an idea of where these stores are located so I can check them out whenever I'm in the area. If you can get to Stockton, you might as well go all the way into SF, frankly! And then your life is nothing but Japanese everything.
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Sep 16, 2014 13:55
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EVG posted:Just checking to see if this is legit or a troll. Because it sounds kinda delicious, and kinda trashy at the same time. Delicious and trashy is exactly what it is. It is probably one of the least healthy meals I make, but it's so good. Eating it on a cold winter day is a joy. 5MinuteButtermilk fucked around with this message at 00:26 on Sep 17, 2014 |
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Sep 17, 2014 00:24
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Thanks to your post I have a batch of that going in my crockpot right now! I'd never used that curry stuff before and almost held off due to said salt & badness, but gently caress it the recipe sounded awesome
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Sep 17, 2014 00:43
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5MinuteButtermilk posted:Delicious and trashy is exactly what it is. It is probably one of the least healthy meals I make, but it's so good. Eating it on a cold winter day is a joy. I just dipped a hot dog in a bun in Japanese curry sauce like a French dip sandwich. No regrets. Trashy as hell but turn down for what.
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Sep 17, 2014 04:30
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Use Japanese curry as gravy on mashed potatoes. Don't question it, just do it. When you're ready to step up your total disrespect for food, use Japanese curry as gravy on colcannon.
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Sep 19, 2014 20:03
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