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Tendales posted:Use Japanese curry as gravy on mashed potatoes. Don't question it, just do it. I'm... going to do that for thanksgiving. Maybe on gratin potatoes too.
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Sep 19, 2014 21:16
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| # ? Apr 19, 2024 04:37 |
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Honestly that's not that far off from the kind of curry you find on fries in irish pubs
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Sep 20, 2014 01:28
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I got some fresh naga-imo at the farmers market today, but I'm at a loss for what to do with it. Does anyone have any suggestions?
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Sep 20, 2014 21:22
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Taking a stab at the Serious Eats Food Lab Tonkotsu Ramen. About halfway through with working on the broth: Mainly using only pork trotters and bones, around 6lbs in total.  Charred up some onions, garlic, and ginger.  Not pictured, but I already parboiled the bones and drained the first set of water. The goal here is to remove a lot of the blood and dark marrow that can contribute to a much darker color than usual. I also rinsed and washed the bones to remove any remaining dark spots. I'm using less fatback (around 0.5lbs) than recommended, and could only find salted so I also gave it a good wash before adding it to the pot.  Around three hours in, the fatback wasn't quite tender enough so I left it in for another 45 min.  Hour four, removing the fatback.  After six hours, I've already removed and stored the fatback. It's starting to take on a nice color and aroma as well. The fat droplets which were more dispersed earlier have started to collate and clump together.  Starting to roast the chashu in a mirin/soy suace/sake mixture with added shallots, garlic, ginger, and scallions. 
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Sep 20, 2014 22:57
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stab stabby posted:I got some fresh naga-imo at the farmers market today, but I'm at a loss for what to do with it. Does anyone have any suggestions? Grate it, put it over fresh made hot rice, add a raw egg yolk and a drizzle of soy sauce and some crushed nori. So good like that.
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Sep 20, 2014 23:40
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hallo spacedog posted:Grate it, put it over fresh made hot rice, add a raw egg yolk and a drizzle of soy sauce and some crushed nori. So good like that. Thanks! I'll try that when I can get my hands on some really fresh eggs 
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Sep 22, 2014 04:57
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WaterIsPoison posted:--snip-- http://www.seriouseats.com/2013/09/how-to-make-perfect-tonkotsu-ramen-food-lab-redux.html Let us know how it turns out!
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Sep 22, 2014 05:37
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Ramen was mostly a success! In the end I barely had enough broth for five bowls, and I felt I under seasoned it a bit. The color was also a bit off. When I strained it the night before it had a great, creamy off-white color. However, after I chilled it over night before serving it the next day it got much browner. I'm not sure what caused this to be honest, but it's a bit frustrating. Chashu turned out amazing! It was seriously the best component of the dish.
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Sep 22, 2014 20:26
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I'm gonna try my first home made ramen tonight! I'm vegetarian so I was gonna do a mushroom and seaweed broth with black garlic oil and chili - I dunno if it's gonna be the most authentic thing in the world, but I'm still excited and I'll post pics and a recipe assuming I don't horribly embarrass myself.
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Sep 24, 2014 01:32
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So here's that ramen I said I was making (if anyone cares). I went to the local Asian shop and picked up a couple of fun things, especially udon noodles and red miso. What I couldn't find was any wakame, though, which was a bummer, but I just improvised with the nori I picked up. Don't try this at home! Mise en place! Chef Hernandez would be so proud of me.  The base was six cups of water with a tablespoon of dark soy sauce, a tablespoon of vegetable stock, a tablespoon and a half of chili paste, and two table spoons of red miso paste. Other things for the broth: a tablespoonish of minced fresh ginger, maybe an ounce of dried shiitake mushrooms, some extra firm tofu, and a bunch of nori I crinkled up with my hands. It is a very shameful broth. I'll have to find somewhere that sells wakame around me next time I try this, or maybe just look harder at the store...  Here's everything all nice and cozy in the pot to simmer for a bit, except for...  The black garlic oil! I didn't get a good after picture because I dumped it the broth before I remembered to snap one. I tried doing it by hand with the back of a spoon and it came out as more of a very thick paste in oil, so I'll try better to properly emulsify it next time. It just wasn't enough that I felt it was worthwhile to throw it in a blender since I'd probably lose like half of more on the walls. Other than that, it was really really easy, just throw some garlic in oil over medium heat until it's caramel brown and then turn to low until it's black.   I boiled a couple eggs but they came out overdone. I knew I was gonna do that, too, but I didn't have the foresight to actually set a timer and my sense of timing is awful enough that I can't accurately gauge five minutes passing. A fine hand strainer I used to clarify the broth. Slow, but worked really well, and the broth came out a gorgeous and clear deep brown color.  My kawaii rear end bowl I picked up at the Asian store.  The final product, topped with some reserved mushrooms and tofu, the (overdone) eggs, some nori, green onion, and cracked black pepper I put on after taking the picture. I was really proud of it and I shamelessly showed it off to all my friends the rest of the night. Not bad for a first try, I think! Except for the part where I strained the first batch of noodles too fast and scalded my hand and dropped them all in a gross dirty sink. That part was awful and I hate myself for it. Philip Rivers fucked around with this message at 21:11 on Sep 25, 2014 |
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Sep 25, 2014 21:08
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Those look like some tasty vegetarian noodles. I hesitate to call it ramen purely because the noodles themselves are fundamentally different from udon, but it looks really delicious anyway.
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Sep 25, 2014 22:52
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Yeah, I'm getting some serious noodle envy. However, I think you were supposed to be looking for konbu, rather than wakame. There's a pretty big difference.
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Sep 26, 2014 02:57
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kinmik posted:Yeah, I'm getting some serious noodle envy. However, I think you were supposed to be looking for konbu, rather than wakame. There's a pretty big difference. The recipe I was kinda hedging was wakame definitely, but I'm not well versed enough in the differences between the two to say. I know for a fact that I probably shouldn't have used nori, but it came out pretty tasty and strained off well enough anyway.
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Sep 26, 2014 05:14
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Oh okay, I gotcha. Konbu is thicker and sold in large strips, and imparts much more umami and MSG, while wakame is dramatically thinner and usually comes in shriveled dried flakes. But different strokes, so I trust you to use what you want in what you like. Sorry if I'm sperging, I really really like my seaweed. 
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Sep 26, 2014 17:46
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Seaweed is so good! I got a five pack of nori because it was the best deal and I can't stop snacking on it. It's like nature's potato chips. From those descriptions I'd probably go with the kombu for a broth, anyway, so it sounds like you definitely know more than me.
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Sep 26, 2014 19:14
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WaterIsPoison posted:Ramen was mostly a success! If you don't have enough broth you should be able to water it down a bit. A lot of places I go to have a strong both that they mix with hot water when making ramen.
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Sep 29, 2014 19:02
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https://www.youtube.com/watch?v=3HDro-KP9Wo
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Oct 4, 2014 08:31
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I like that bit in the middle, when he's cutting them into sheets. "Wow, he's really eyeballing those sheets. Whoops, half a sheet left over, guess he.. Wait, no, now he's cutting it in half again. Oh gee, a millimeter of waste. Now you're just showing off, guy."
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Oct 5, 2014 03:54
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Hello all! Quick question from a Japanese food newbie: I want to do some Japanese barbecue/grilling this weekend. My setup will likely just be a fire pit with an aluminum-wrapped grate over the fire. My plan is yakitori and tsukune, but I was also thinking of unagi - I had some recently at Zakkushi in Vancouver and was blown away. But... I'm not really familiar with prepping or cooking/grilling unagi (apart from canned unagi I'll break out on occasion with rice for a quick lunch). Does anyone have any tips for making some great, flavorful grilled unagi skewers (or tsukune or yakitori)? Are there any decent shortcuts I can take since I'll probably be short on prep time with work + the tsukune? For what it's worth I was planning on using this recipe for the sauce and tsukune (with chicken stock added per the comments on page 1) and just some pounded and cut chicken thighs for the chicken skewers/yakitori.
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Oct 20, 2014 23:38
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I just got a bento box for work, and was wondering if anyone had some good and quick bento recipes, as I don't want to do rice and leftovers 4 days a week.
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Oct 21, 2014 00:37
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If you don't already know how to make tamagoyaki that's a good one to start with: https://www.youtube.com/watch?v=7PrwJxZfBH8 Shogayaki is another one that's easy to make and transports pretty well: https://www.youtube.com/watch?v=-9CUm-2cui8 *edit* I'd never watched her recipe before, this one is simpler and has turned out well for me: https://en.cookpad.com/recipe/972019 Stringent fucked around with this message at 01:28 on Oct 21, 2014 |
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Oct 21, 2014 01:23
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 I made maki!  I live at a coop that's all vegetarian, but one of the really nice things we buy is junk from the local Asian store. We always have nori and a bunch of nice rolling mats, so I decided to pick up some sushi rice and veggies at the food coop in town. These guys are stuffed with carrots and mushrooms I sautéed in sesame oil, avocado, and Japanese mayo. Stoked they came out so well, this is only the third time I've ever made maki. The best tip I found was to make sure that your knife is wet when you cut the rolls so you don't crush them (which is what happened to the last roll I made).
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Oct 25, 2014 03:01
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Philip Rivers posted:
It also helps to use a water/mirin/rice vinegar mix to wet your knife! 
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Oct 26, 2014 08:03
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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. Nah, Golden Curry is legit if you're brain-dead tired and can't face pizza again or something. Pretty tasty and zero effort.
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Oct 26, 2014 11:52
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Liquid Communism posted:Nah, Golden Curry is legit if you're brain-dead tired and can't face pizza again or something. Pretty tasty and zero effort. That's the most depressing thing I've ever read. I was about to order delivery but I guess I'll marinate this bun thit nuong meat now
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Oct 27, 2014 01:14
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Made golden curry, loved it. Thanks, Japanese thread! I'm dead tired right now, and wish I had ingredients to make it again.
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Oct 29, 2014 00:58
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Golden Curry is friggin' great.  But for my money, Coco Curry is even better than any homemade curry ever.
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Oct 30, 2014 11:41
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Does anyone else cackle maniacally when they buy miso in a bag and squeeze it out into a storage container for the first time? https://www.youtube.com/watch?v=NRKjD29o9R4 numerrik posted:I just got a bento box for work, and was wondering if anyone had some good and quick bento recipes, as I don't want to do rice and leftovers 4 days a week. I own this book, and it's pretty good. It has way more than the 40 recipes they mention in that review -- most pages have at least three recipes, and some reference pages have six. In fact, it's the source of one of my go-to lazy Japanese recipes, which I made tonight (with the miso in the video  ): Spicy miso tofu with peppers and bok choi. The original recipe calls for fish cakes and pork, but my wife's vegetarian, and extra firm tofu works pretty well. It also takes about 15 minutes to make. Sometimes I use different vegetables, and sometimes I add fresh shiso if I have it in the garden. For bento ideas, http://justbento.com/ has also been one of my go-tos for years. I believe she's published a recipe book or two now. That site's listed in the OP, as it should be.
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Nov 7, 2014 05:54
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Can you do anything with natto besides eat it over rice and natto jiru? Now that I'm over the smell/texture I'm interested in cooking with it, but those are the only ways I've seen it used.
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Nov 8, 2014 05:21
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Fooley posted:Can you do anything with natto besides eat it over rice and natto jiru? Now that I'm over the smell/texture I'm interested in cooking with it, but those are the only ways I've seen it used. Stuff it in aburaage, make tempura. It's good.
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Nov 8, 2014 12:56
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Fooley posted:Can you do anything with natto besides eat it over rice and natto jiru? Now that I'm over the smell/texture I'm interested in cooking with it, but those are the only ways I've seen it used. You can put in an omelet or mix it in with fried rice. Also, I have read that adding some peanut butter into your Japanese curry roux will make it more Coco-ichi like. Haven't tried it though because peanut butter is expensive here.
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Nov 9, 2014 01:57
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Fooley posted:Can you do anything with natto besides eat it over rice and natto jiru? Now that I'm over the smell/texture I'm interested in cooking with it, but those are the only ways I've seen it used. Roll it in maki, eat with eggs/in an omelette, add it to your okinomiyaki.
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Nov 10, 2014 01:19
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WaterIsPoison posted:Taking a stab at the Serious Eats Food Lab Tonkotsu Ramen. I'm trying this recipe this weekend! I'll post photos as I go along. How thoroughly did you scrape out the marrow out of curiosity?
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Nov 13, 2014 00:18
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himajinga posted:I'm trying this recipe this weekend! I'll post photos as I go along. How thoroughly did you scrape out the marrow out of curiosity? I wasn't able to get the trotters cut up by the butcher, so I couldn't get all of the marrow, but I did the best that I could. Probably why the broth turned out as dark as it did in the end.
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Nov 13, 2014 16:33
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WaterIsPoison posted:I wasn't able to get the trotters cut up by the butcher, so I couldn't get all of the marrow, but I did the best that I could. Probably why the broth turned out as dark as it did in the end. Yeah, I have 2 choices basically, one place has them already split, but I think the place across town that doesn't have fat back has them whole and will bandsaw them so I might have to make two trips to get the broth to come out 100%... I have a feeling it'll be worth it. Any tips for seasoning the ramen at the end? J.KL-A mentions adding salt, miso, shoyu, etc. at the end but he never gives definite quantities...
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Nov 13, 2014 18:35
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I just saw this great video on how to behave in a traditional sushi store : http://youtu.be/eKChClRgI7c But I don't understand the "Taisho" gag. Is that some kind of old meme?
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Nov 13, 2014 20:02
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tonberrytoby posted:I just saw this great video on how to behave in a traditional sushi store : http://youtu.be/eKChClRgI7c The taisho thing is what you might casually call the owner of the sushi place when you address him if you're familiar with him. The secret past thing is just an absurdist joke, much like most of the video. himajinga fucked around with this message at 21:39 on Nov 13, 2014 |
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Nov 13, 2014 21:35
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Anyone ever try their hand at seitan? I'm making some so I have something I can stuff inside some onigiri. Any ideas about how I can do it up once I finish cooking it?
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Nov 14, 2014 03:23
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I asked about seitan in the Chinese thread here and got some good responses: http://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=50#post435699737 I tried the red-braising and it was really good. I'd be interested to hear some other ways of cooking it too, I don't know what's done with it in Japanese cooking.
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Nov 14, 2014 23:06
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| # ? Apr 19, 2024 04:37 |
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Sweet crispy christ that Serious Eats tonkotsu broth is amazing. I finished it too late in the evening to make a meal out of it, but I did a tester based on the in-bowl seasoning mixture from NoRecipes and it might be the best ramen broth I've ever had (and I've had some really loving good ramen). I'm having a bowl for dinner tonight and I'll post pics of prep and final assembly with a full trip report afterward.
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Nov 17, 2014 17:20
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