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I went to an Asian market and bought some glass noodles. Not sure if it’s Japanese but any suggestions on a recipe if it is? I think it’s sweet potato glass noodles.
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Mar 18, 2018 18:02
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Japan is merely a rogue colony of Greater Korea so make japchae. https://www.maangchi.com/recipe/japchae
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Mar 18, 2018 18:18
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Grand Fromage posted:Japan is merely a rogue colony of Greater Korea so make japchae. https://www.maangchi.com/recipe/japchae Thank you!!
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Mar 18, 2018 18:25
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Alright folks I'm making Pork Udon soup for dinner tonight and I have two questions: 1. Do I cook the noodles in the soup broth or separately? 2. Should I add Miso to the broth, or cover the pork with it? Or both? Also I've been making Extremely Low Effort Miso soup in my thermos at work. Spoonful of Miso paste, spoonful of soup base, add hot water from the coffee machine, and it's done!
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Mar 18, 2018 22:40
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Doc Walrus posted:Alright folks I'm making Pork Udon soup for dinner tonight and I have two questions: 1) Separately 2) Up to you, there are some recipes that do involve miso in the udon broth.
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Mar 18, 2018 23:21
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manny kaltz posted:Hello thread, I'm thinking of making miso soup for my work lunches next week. Is this soup a dish that can be reheated once it is made, or should I be looking to add the miso to the dashi & tofu etc. after the latter have been reheated?
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Mar 19, 2018 18:01
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Babylon Astronaut posted:Add the miso. Miso soup does not store well, at all. This, and also keep in mind that tofu spoils easily. Just be careful with it.
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Mar 19, 2018 21:25
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Babylon Astronaut posted:Add the miso. Miso soup does not store well, at all. Thank you (and hallo spacedog). I also have a follow-up question: I am making the dashi for this miso soup with konbu and katsuobisho. However, the store I went to only had powdered(/concentrated?) versions of both. I'm mindful of not making the dashi too salty, so want to be cautious about how much of the packets to use. Does anyone have any experience with using Shimaya brand powdered konbu? (Admittedly, there are instructions on the back of the pack but they are in Japanese, and I cannot read Japanese)
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Mar 20, 2018 19:52
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I use powdered konbudashi and regular dashi, not sure about those specific brands but in my experience they don't usually have a detectable amount of salt in them. I tend to just eyeball the amount I use, honestly.
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Mar 21, 2018 00:22
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manny kaltz posted:(Admittedly, there are instructions on the back of the pack but they are in Japanese, and I cannot read Japanese) A few of us can, post a picture.
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Mar 21, 2018 03:28
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hallo spacedog posted:I use powdered konbudashi and regular dashi, not sure about those specific brands but in my experience they don't usually have a detectable amount of salt in them. Thanks for the advice about the saltiness. I guess I was also curious about how much of each pack I should be using if I'm making a week's (ie. 5 days) worth of soup. The katsuoboshi packaging suggests 1 satchet equals 8-10 servings of miso soup, but I can't find the same information on the konbu packaging. For what it's worth, the packaging can be found here: https://imgur.com/a/ICRzs
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Mar 21, 2018 09:44
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So for the konbudashi, 1/4 of a stick per every 600ml water for soup.
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Mar 21, 2018 12:27
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I don't know if this is super obvious to people other than me, but you can use canned salmon instead of fresh salmon for ochazuke and it's pretty good. I drained the can, added the salmon to a nonstick skillet with a tiny amount of sesame oil, and let it toast until the texture was dry and toasted, and it was actually a pretty good topping to a bowl of ochazuke. I'm poor so this is a nice discovery for me, because ochazuke's probably one of my favorite breakfasts. Double nice because you can buy canned Alaskan salmon for cheap, and it's like the only type of responsibly sourced salmon in the US that I know of.
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Mar 21, 2018 17:45
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hallo spacedog posted:So for the konbudashi, 1/4 of a stick per every 600ml water for soup. Awesome, thank you very much.
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Mar 21, 2018 18:38
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Taking my first shot at making broth for tonkotsu ramen today. Wish me luck
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Apr 14, 2018 22:17
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big black turnout posted:Taking my first shot at making broth for tonkotsu ramen today. Wish me luck Good luck. Take lots of pictures. And post there here.
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Apr 15, 2018 05:20
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A little late but here's a method to have ready to go miso soup at work without sacrificing quality- http://www.justbento.com/handbook/johbisai/make-your-own-instant-miso-soup-ball
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Apr 15, 2018 21:04
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Just prepping for a late hanami picnic. My partner and I are bringing a camp stove and cooking okonomiyaki. I'm also bringing a thermos full of sake, and another full of homemade amazaki (we have an artisinal sake maker in town so there's a source for sakekasu). The weather is beautiful so I'm bringing them chilled. Should be lots of fun! Right, off to mix up a few large mason jars worth of okonomiyaki batter...
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May 13, 2018 21:26
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Where the hell do you live that there's still cherries in bloom?
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May 14, 2018 02:38
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Stringent posted:Where the hell do you live that there's still cherries in bloom? Vancouver. And they're a very late blooming variety. There's literally a website with a crowd sourced map of where all the cherry blossoms in the city are, with a feature to search by date.
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May 16, 2018 02:51
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Ah ok.
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May 16, 2018 02:52
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Gonna start bringing a bento to work again, but I never actually developed a good repertoire of dishes to include. I’m used to making big dishes that I can do in advance like stews, curries, pulled pork, etc., but in my experience that doesn’t work too well with a typical 2-tier box. I don’t wanna stick to strictly Japanese dishes either, just anything that tastes good cold/room temp and I can make batches of. Stuff that comes to mind includes: - Potato salad - Salad - Pickles - Tuna-mayo onigiri ...and I don’t really have any other ideas. What’s a good set of small bits of food that can be made in advance, keeps well, and can be made with ingredients commonly found in American supermarkets? I’m also probably going to avoid rice or at least reducing the amount I eat, so there’s that concern as well.
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May 21, 2018 17:21
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Pollyanna posted:
Chilli. Pasta sauces. Fried foods. Potstickers. Quesadillas. All can be batch made and reheated in a microwave or toaster oven. You can fry up a couple of chicken thighs, freeze, and pull them out individually to have with potato salad and Mac n cheese for southern US bento.
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May 22, 2018 01:13
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Pollyanna posted:Gonna start bringing a bento to work again, but I never actually developed a good repertoire of dishes to include. I’m used to making big dishes that I can do in advance like stews, curries, pulled pork, etc., but in my experience that doesn’t work too well with a typical 2-tier box. I don’t wanna stick to strictly Japanese dishes either, just anything that tastes good cold/room temp and I can make batches of. I usually take a tiny bento-ish box to work (and two cheese sandwiched), and fill the box with a sliced apple (I slice it before work and it's still fine when it's time for lunch), some cherry tomatoes, some almonds and a medjool date. Instead of rice, you could use couscous with chickpeas (make a salad out of those, with orange zest, scallions, raisins, sweet pepper, onions, whatever you like :-) )
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May 22, 2018 15:12
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Suspect Bucket posted:Chilli. Pasta sauces. Fried foods. Potstickers. Quesadillas. All can be batch made and reheated in a microwave or toaster oven. You can fry up a couple of chicken thighs, freeze, and pull them out individually to have with potato salad and Mac n cheese for southern US bento. Potstickers and chicken thighs work, but my experience with sloppy stuff like chili and pasta sauce in bento is that it doesn’t...make a whole lot of sense? I’d expect that to be in jars or thermoses instead of a bento, which I associate more with drier foods. paraquat posted:I usually take a tiny bento-ish box to work (and two cheese sandwiched), and fill the box with a sliced apple (I slice it before work and it's still fine when it's time for lunch), some cherry tomatoes, some almonds and a medjool date. Salad definitely works, sandwiches I’d wonder why not just bring a plastic baggie. Snacks sound good tho. Hrmmmm...
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May 23, 2018 21:57
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big black turnout posted:Taking my first shot at making broth for tonkotsu ramen today. Wish me luck
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May 23, 2018 23:38
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Pollyanna posted:Potstickers and chicken thighs work, but my experience with sloppy stuff like chili and pasta sauce in bento is that it doesn’t...make a whole lot of sense? I’d expect that to be in jars or thermoses instead of a bento, which I associate more with drier foods. Ah...I do bring sandwiches in a plastic baggie...but for the snacks I use this tiny box: https://www.bol.com/nl/p/sistema-to-go-snack-0-4-l-blauw/9200000038617159/
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May 24, 2018 08:47
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Snacks might not be a bad idea. I’m thinking ez finger foods n poo poo. - mozzarella+marinated mushroom kebabs - roasted cocktail weenies - tiny meatballs in sauce - bologna/salami/pepperoni and cheese wheels - random-rear end tamagoyaki - onigiri filled with tunamayo or leftover curry meat - deviled eggs, natch - those “muffin omelette” things - grapes - sliced apples - meatloaf slices? hrm Maybe I’ll pick up some nori. If I can even put this stuff in the box and pull the box out in the morning that could work too :o is there a reason I wouldn’t want to do that? Pollyanna fucked around with this message at 22:06 on May 25, 2018 |
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May 25, 2018 22:03
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Been getting into making some Japanese dishes lately after discovering a YT channel where the guy makes homemade teriyaki and explains how versatile it is for making a variety of Japanese meals. Have already done chicken teriyaki and buta shogayaki which were both huge hits with my kids. I'd like to add some more home cooking recipes into the rotation but they need to be relatively quick and easy. My kids can't handle any spiciness at all but they'll eat/try just about anything once. What suggestions do ya'll have?
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Jun 7, 2018 15:54
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Kakuni (this isn't quick unless you have a pressure cooker, but you can braise the meat the day before and add the flavoring the next day): https://www.youtube.com/watch?v=t7-BAJEnO78 Nikujaga: https://www.youtube.com/watch?v=mj-hgpUn0bQ And basically her entire channel, but those two are especially kid friendly. Also my kids (I live in Japan) are extremely partial to udon so you might want to give that a go if you can get the noodles and all.
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Jun 8, 2018 00:26
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I really like this lady's stuff https://www.justonecookbook.com I'm still working through her recipes but they've all been fairly straight forward and delicious so far.
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Jun 8, 2018 00:42
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Yeah justonecookbook is always pretty good. With Japanese food you virtually never have to worry about spiciness, most of the stuff that isn't in the fermented fish guts territory should be stuff you can sell to your kids.
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Jun 8, 2018 01:15
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FordCQC posted:but they need to be relatively quick and easy. Japanese curry with rice!...not spicy at all and quick to make if you use curry blocks like a lot of Japanese home cooks do
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Jun 8, 2018 07:55
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paraquat posted:Japanese curry with rice!...not spicy at all and quick to make if you use curry blocks like a lot of Japanese home cooks do Oh yeah that's definitely on the list once the weather cools off, it's too hot to eat that down here in the south in the summer. Thanks for the rest of the suggestions too! I love Cooking With Dog, been following her for a long time.
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Jun 8, 2018 13:52
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Getting back into bento: Not sure if I like the kanikama/cabbage salad...either it needs more seasoning, or I just don’t like the taste of kanikama. Working on applying principles in my boxes. Color balance I’m starting to get a hang of, even though what I put together is rarely harmonious in taste and everything is still brown as gently caress and not very vibrant, but I don’t know if I’ve got space/cramming down yet - there’s often some spaces that still need to be filled, but even if I fight full then the box is a little weird to close sometimes. Also, I’m practically cooking for hours every evening to build up a backlog of stuff to fill with  I’ve also been filling it with both hot and cold food at night, then sticking it in the fridge and pulling it out before I leave. The food is always cold at lunch  it takes time to heat stuff and put it all together, so I hoped to save some time in the morning, but it’s kind of dissatisfying...maybe I should just microwave stuff in the morning?
Pollyanna fucked around with this message at 17:22 on Jun 13, 2018 |
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Jun 13, 2018 17:17
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If you want your lunch to be hot when you eat it, heat it at work. Not in the morning, and certainly not the previous day? Or stick it in a thermos but please don't bring a thermos full of lukewarm cabbage to the office Waci fucked around with this message at 06:05 on Jun 14, 2018 |
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Jun 14, 2018 06:01
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Pollyanna posted:I’ve also been filling it with both hot and cold food at night, then sticking it in the fridge and pulling it out before I leave. The food is always cold at lunch
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Jun 14, 2018 15:06
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Cool the hot food quickly. 6 hours is safe, 4 is better, leaving warm food in the bacterial growth zone overnight is how food poisoning happens. Most crap like curry can be heated up with a handwarmer in the insulated bag or whatever.
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Jun 15, 2018 08:41
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Uhhhh poo poo. Okay, I guess I should be worried about that. The box is definitely not microwaveable, but that handwarmer idea is a good one. I’ll see what else I can make.
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Jun 17, 2018 16:43
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The catfish kabayaki recipe on justonecookbook was great, though I simmered the sauce down too much this time. For some reason the local asian grocery has katsuobushi, but not kombu, so I'll probably try and find that online. I'm lazy and will probably just use powder 90% of the time, but I figure it's worth having the option to do it the normal way every so often.
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Jun 26, 2018 03:06
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