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drrockso20 posted:So I'm going to be making some curry, any tweaks or modifications I should make to the recipe on the box(Golden Curry to be specific)? Pages 3,4,14,17,22,23,25, 26 have curry discussion, I'm sure theres more. immortalyawn fucked around with this message at 08:30 on Jan 3, 2020 |
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Jan 3, 2020 08:26
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I've been enjoying this youtube channel lately. This guy does a good job with the izakaya junk food style dishes that I can't help but love.
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Jan 4, 2020 12:54
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Stringent posted:I've been enjoying this youtube channel lately. Something I saw in one of his videos - what exactly does 作り置き mean? Just foods that keep well or something?
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Jan 4, 2020 22:26
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Pollyanna posted:Something I saw in one of his videos - what exactly does 作り置き mean? Just foods that keep well or something? Yeah, stuff like pickles or stew or whatever you can make a batch of and keep eating for a week or so.
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Jan 5, 2020 02:58
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Pollyanna posted:Something I saw in one of his videos - what exactly does 作り置き mean? Just foods that keep well or something? You make (tsukuru) and leave (oku) it without having to make more or anything. Stuff you can make a big batch and keep eating from it.
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Jan 5, 2020 03:22
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Batch foods, gotcha. That's what I expected. I should look some of those up, it looks real convenient for meal prep.
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Jan 5, 2020 05:45
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Ramen! Without going through a hundred pages (sorry) do y'all have a good starter ramen recipe?
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Jan 6, 2020 15:38
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Potato Salad posted:Ramen! Without going through a hundred pages (sorry) do y'all have a good starter ramen recipe? Do you have a particular style you’re hoping to replicate? Ramen can be pretty diverse. That said, I made a shoyu ramen I went into details in the dinner thread pretty recently that I thought was fairly simple prep for the soup side of things. Mykroft posted:From the ramen subreddit: https://www.reddit.com/r/ramen/comments/blrqdd/homemade_next_on_my_tour_of_ramen_styles_newwave/
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Jan 6, 2020 15:49
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Potato Salad posted:Ramen! Without going through a hundred pages (sorry) do y'all have a good starter ramen recipe? Define starter. Do you want a recipe with weipaa or chicken stock and some other ingredients that make a serviceable ramen broth that takes 10 minutes or do you mean a proper broth with bones etc?
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Jan 7, 2020 00:41
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Potato Salad posted:Ramen! Without going through a hundred pages (sorry) do y'all have a good starter ramen recipe? If you're not looking to make your own broth, I think this is a pretty good option: https://www.justonecookbook.com/spicy-shoyu-ramen/ My brother made broth from scratch(scrubbing bones and all that) and it was kind of generally agreed for the effort everyone involved preferred this.
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Jan 7, 2020 01:08
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Catfish Noodlin posted:If you're not looking to make your own broth, I think this is a pretty good option: I was going to post this. This is how I got started. It's easy to make (don't bother with the cheese cloth if its a hassle) and everything is pretty easy to find if you can get the chili bean paste. You can put all kinds of things in there, the same site has a ramen egg recipe that is great for this. I also do the japanese long onions cut into slices. They are expensive tho where I live, but I do like them a lot. While we're on the topic, I love that site, can anyone recommend another one that is as comprehensive and well written?
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Jan 7, 2020 02:42
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Hey so I picked up a bag of what I thought were some kind of pickled lotus roots etc but now it turns out there are cooking instructions on the back of the package. The only English says: Prepared Vegetable Marouka Kinpira Mix Mizuni.  I get that I should saute them, with perhaps a seasoning and soy sauce(?). Please reply quickly my family is being held at gun point and the short ribs will be done in half an hour.
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Jan 9, 2020 06:29
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Guildenstern Mother posted:Hey so I picked up a bag of what I thought were some kind of pickled lotus roots etc but now it turns out there are cooking instructions on the back of the package. The only English says: Can't really read anything other than kinpira as your photo appears to be a photo for ants. But kinpira, heat some sesame oil in the pan, toss the vegetables in, after they are wilted and starting to cook add 2 TBSP mirin, 2 TBSP soy sauce, and 1tsp sugar. Cook it's soften but still has some bit. Remove from the pan, serve up with some sesame seeds and Japanese chili powder.
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Jan 9, 2020 06:53
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Guildenstern Mother posted:Hey so I picked up a bag of what I thought were some kind of pickled lotus roots etc but now it turns out there are cooking instructions on the back of the package. The only English says: The japanese at the top left says Kinpira Mix. Kinpira is a way of cooking veggies like lotus root, gobo root, carrot https://www.justonecookbook.com/kinpira-renkon-lotus-root/ Its basically stir fry, then add sake/sugar/mirin/soy sauce and simmer, reduce to glaze, finish with sesame seeds and sesame oil. Sweet salty savory, very good stuff. hakimashou fucked around with this message at 07:15 on Jan 9, 2020 |
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Jan 9, 2020 07:11
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Any kinpira recipes with Western ingredients aside from carrot? I wanna work with local stuff rather than having to go out of my way to get burdock. Also, is the sauce always sugary? I prefer savory sauces.
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Jan 9, 2020 16:03
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Pollyanna posted:Any kinpira recipes with Western ingredients aside from carrot? I wanna work with local stuff rather than having to go out of my way to get burdock. You can use parsnip instead of burdock. Really you're going for a hard, starchy vegetable. Lots of Japanese food has sugar added to it during cooking. It's pretty normal (mirin is sweetened) but you can cut the sugar if you want, kinpira is just a stir fry so do what you want.
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Jan 9, 2020 18:27
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Anyone have any good Yakisoba recipes/tips? Every recipe I can find online says to use ketchup in the sauce (???), which ends up tasting pretty bad and not at all like restaurant yakisoba, so I'm a bit confused. I'm also not clear on how to to fry the noodles to get the right texture - any instructions there? That said, I did end up making one last night with kimchi and korean BBQ sauce that was actually pretty good compared to my earlier efforts. On a similar note, Omurice - any recipes that, again, don't use ketchup? This chef uses a demi-glace sauce, which I might try, but I want to see what others have done.
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Jan 9, 2020 18:47
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Rotten Red Rod posted:Anyone have any good Yakisoba recipes/tips? Every recipe I can find online says to use ketchup in the sauce (???), which ends up tasting pretty bad and not at all like restaurant yakisoba, so I'm a bit confused. I'm also not clear on how to to fry the noodles to get the right texture - any instructions there? Ketchup sounds weird and not at all like yakisoba sauce. Have you tried just using e.g. worcestershire sauce or steak sauce? Those are the most similar things I can think of. Shioyakisoba is also very good and easy, just soy sauce and salt. You want to separate your noodles before frying them, like in a colander or something, and don't overload your pan. If you take out your other ingredients, fry just the noodles with a little water and then add the other stuff back in, you get a nice noodle texture. Beef stew over omurice has become a thing lately, a thing of which I approve.
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Jan 9, 2020 20:54
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LyonsLions posted:Ketchup sounds weird and not at all like yakisoba sauce. Have you tried just using e.g. worcestershire sauce or steak sauce? Those are the most similar things I can think of. Shioyakisoba is also very good and easy, just soy sauce and salt. You want to separate your noodles before frying them, like in a colander or something, and don't overload your pan. If you take out your other ingredients, fry just the noodles with a little water and then add the other stuff back in, you get a nice noodle texture. Good tips, thanks. I'll try some of that next time. I'm not kidding when I say nearly every Yakisoba recipie I look up includes ketchup. They ALSO include worcestershire, sure, but ketchup is the main ingredient. Here: https://www.justonecookbook.com/yakisoba/ https://www.cookingclassy.com/chicken-yakisoba/ https://norecipes.com/yakisoba-recipe/ Those are the first three on a Google search. ALL call for ketchup. I made the Just One Cookbook one and didn't like it at all - it just tasted like ketchup.
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Jan 9, 2020 21:25
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Pollyanna posted:Any kinpira recipes with Western ingredients aside from carrot? I wanna work with local stuff rather than having to go out of my way to get burdock. You can just omit the sugar or mirin. Its not really a sweet dish though anyway. I guess the sweetness goes best with gobo, since its kind of spicy or bitter and real earthy. As far as I know any root veggie is suitable. Parsnip would probably be good.
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Jan 9, 2020 21:27
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Rotten Red Rod posted:Good tips, thanks. I'll try some of that next time. A lot of things benefit from a little ketchup cooked into them, its sort of like fish sauce, you don't taste it but it brings out flavors.
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Jan 9, 2020 21:28
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That's what I thought would happen, but... It just tasted like ketchup. 
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Jan 9, 2020 21:33
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Rotten Red Rod posted:That's what I thought would happen, but... It just tasted like ketchup. I checked the Morimoto home cooking cookbook I have. It calls for premade yakisoba sauce.
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Jan 9, 2020 21:43
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If you're not gonna use bottled yakisoba sauce the best bet is probably to make your own yakisoba sauce from scratch, and get it the way you like it, then use it in place. I've never made yakisoba sauce so I have no tips Edit: for some reason i kept typing yakitori instead of yakisoba im dumb hakimashou fucked around with this message at 23:00 on Jan 9, 2020 |
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Jan 9, 2020 21:57
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Are yakitori sauce and yakisoba sauce the same thing? I tried to buy yakisoba sauce but couldn't find any, but I did see yakitori sauce. That would certainly make things easier.
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Jan 9, 2020 22:12
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Maybe sub in Bulldog sauce for the ketchup?
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Jan 9, 2020 22:13
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Rotten Red Rod posted:That's what I thought would happen, but... It just tasted like ketchup. The JOC one uses too much ketchup. I step it down by half and also add a solid hit of brown rice vinegar. You can also just straight use Bulldog sauce. captkirk posted:Lots of Japanese food has sugar added to it during cooking. Yeah and it's necessary, it's not making it sweet. When I first started making Japanese food I cut the sugar out and nothing ever tasted quite right. At some point I tried leaving the sugar again, and everything just clicked. Sugar works as a flavor enhancer like salt when it's in small quantities, and you absolutely miss it if you don't use it. If it works for you without it, great. But I think it really is necessary if you want it to taste right.
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Jan 9, 2020 22:18
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Fleta Mcgurn posted:Maybe sub in Bulldog sauce for the ketchup? Grand Fromage posted:The JOC one uses too much ketchup. I step it down by half and also add a solid hit of brown rice vinegar. You can also just straight use Bulldog sauce. Is Bulldog sauce tonkatsu? gently caress yes if so, I love tonkatsu sauce. Sounds like a winner to me.
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Jan 9, 2020 22:51
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Grand Fromage posted:Yeah and it's necessary, it's not making it sweet. When I first started making Japanese food I cut the sugar out and nothing ever tasted quite right. At some point I tried leaving the sugar again, and everything just clicked. Sugar works as a flavor enhancer like salt when it's in small quantities, and you absolutely miss it if you don't use it. Yeah, tomagoyaki and teriyaki convinced me of the necessity of sugar in Japanese cooking.
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Jan 9, 2020 22:56
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Rotten Red Rod posted:Is Bulldog sauce tonkatsu? gently caress yes if so, I love tonkatsu sauce. Sounds like a winner to me. Yep. In Japanese it's just called sauce, in English I usually see it called Bulldog sauce (the most common brand has a bulldog on the label) or Japanese worcestershire.
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Jan 9, 2020 22:56
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Rotten Red Rod posted:Are yakitori sauce and yakisoba sauce the same thing? I tried to buy yakisoba sauce but couldn't find any, but I did see yakitori sauce. That would certainly make things easier. sorry im dumb i typed the wrong word three! times, i edited it
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Jan 9, 2020 23:01
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Grand Fromage posted:Yep. In Japanese it's just called sauce, in English I usually see it called Bulldog sauce (the most common brand has a bulldog on the label) or Japanese worcestershire. Be careful about this, Bulldog also makes a worcestershire sauce (ウスターソース).
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Jan 10, 2020 01:30
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I made Chasu tonight and botched it. I followed the recipe exactly but apparently either my simmer was too strong or my weighted lid was not working correctly, sauce boiled down too much and stuff started burning. The sauce is a write off, can't marinate eggs with that but maybe I can salvage the pork, will have to taste it tomorrow. Does anyone have a simple recipe for a mix to marinate your ramen eggs in if you don't have chaus sauce leftovers?
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Jan 11, 2020 01:20
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Hopper posted:I made Chasu tonight and botched it. I followed the recipe exactly but apparently either my simmer was too strong or my weighted lid was not working correctly, sauce boiled down too much and stuff started burning. The sauce is a write off, can't marinate eggs with that but maybe I can salvage the pork, will have to taste it tomorrow. Aren't ramen eggs normally done in soy sauce? https://www.justonecookbook.com/ramen-egg/
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Jan 11, 2020 02:00
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Made the curry tonight, everyone else got home too late to eat it tonight though, plus I completely botched the rice in an incredibly silly manner
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Jan 11, 2020 08:24
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captkirk posted:Aren't ramen eggs normally done in soy sauce? https://www.justonecookbook.com/ramen-egg/ Thanks, I hadn't looked as I only made it once before and used the chasu sauce as per recommendation in the chase recipe. I just used normal boiled eggs before.
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Jan 11, 2020 09:27
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Just moved into Arctic Canada. I thought my choices were limited in Northern Ontario, but at least I had sticky rice, miso, and more than just the VH brand of soy sauce. All we have here is above said soy sauce and minute rice. And nobody even knows what miso is. *sigh* Any Canadians know of any Japanese grocery suppliers that can mail shelf-stable items up North? Amazon.ca gets pretty expensive re: specialty ingredients.
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Jan 11, 2020 16:22
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virinvictus posted:Just moved into Arctic Canada. I thought my choices were limited in Northern Ontario, but at least I had sticky rice, miso, and more than just the VH brand of soy sauce. All we have here is above said soy sauce and minute rice. And nobody even knows what miso is. *sigh* Isn't that part and parcel of the whole Arctic Canada deal? Twenty-dollar Doritos and hundred-dollar cases of water? (Please do an A/T!)
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Jan 11, 2020 18:34
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This has probably been asked before, but how long could I keep a bottle of sake for cooking? I’m guessing it’s high enough ABV to not go bad (especially in the fridge), but I’m just curious how long people would keep it around.
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Jan 11, 2020 20:13
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virinvictus posted:Just moved into Arctic Canada. I thought my choices were limited in Northern Ontario, but at least I had sticky rice, miso, and more than just the VH brand of soy sauce. All we have here is above said soy sauce and minute rice. And nobody even knows what miso is. *sigh* You could try making your own miso! It apparently takes about 30-90 days to ferment up a white miso. Eeyo posted:This has probably been asked before, but how long could I keep a bottle of sake for cooking? I’m guessing it’s high enough ABV to not go bad (especially in the fridge), but I’m just curious how long people would keep it around. I've definitely had bottles of sake for cooking in the fridge for two months before. I've never tossed out a bottle of sake that I use for cooking. There's a ton of uses, quick wash with some sake and salt to help cut the fishy taste of a piece of fish, a quick soak of sake and salt before pan frying shrimp to help with getting color on the shrimp quicker, use it to deglaze pans, etc.
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Jan 11, 2020 20:57
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