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Once I got some La Choy crispy chow mein noodles (which I still like because we always had them with my mom's chop suey, along with minute rice) and used them in place of tenkasu, they didn't add much really.
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Sep 16, 2020 06:15
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Hey when Japanese cook with cabbage like in okonomiyaki is it Napa or is it the western green cabbage
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Sep 22, 2020 07:04
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Western, it's crunchier.
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Sep 22, 2020 09:50
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Okonomiyaki trip report. Made Osaka style, it was okay but too doughy and the cabbage was not right. Taste was spot on though, will try again. "cabbage" is a suboptimal ingredient name. It can be literally 6 or 7 different things. China cabbage, green cabbage, white cabbage...
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Sep 22, 2020 13:38
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Orange Somen posted:Western, it's crunchier. More similar to western yeah, but it is different. If you go to an Asian grocery they should have them, they're wide and flat instead of spherical. Usually labeled Taiwanese cabbage around here. But if you don't have those then the western cabbage is closer than Napa. E: Also sometimes they're weirdly expensive, the first time I found that kind of cabbage it was like $10 for a head and I couldn't justify that much money for a fuckin cabbage.
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Sep 22, 2020 16:06
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Grand Fromage posted:E: Also sometimes they're weirdly expensive, the first time I found that kind of cabbage it was like $10 for a head and I couldn't justify that much money for a fuckin cabbage. Philistine 
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Sep 22, 2020 16:11
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Grand Fromage posted:More similar to western yeah, but it is different. If you go to an Asian grocery they should have them, they're wide and flat instead of spherical. Usually labeled Taiwanese cabbage around here. Aaaah this clears up a mystery for me. I just got a hand-pulled noodle meal kit from a Chinese restaurant and the cabbage that came with it was oval.
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Sep 22, 2020 18:39
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Steve Yun posted:Aaaah this clears up a mystery for me. I just got a hand-pulled noodle meal kit from a Chinese restaurant and the cabbage that came with it was oval. Yep. This the cabby boi I got in my fridge right now.   They get much bigger, I just get the small ones to avoid waste.
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Sep 22, 2020 23:05
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If I use Panko instead of tenkasu in okonomiyaki and takoyaki, am I committing a food crime? What about if I use Ramen instead of yakisoba in the Hiroshima Okonomiyaki
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Sep 29, 2020 02:52
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Steve Yun posted:If I use Panko instead of tenkasu in okonomiyaki and takoyaki, am I committing a food crime? I feel like panko wouldn’t really work the same. Rice krispies sounded like a legit suggestion. I dunno about the noodles... I think that really depends on what kind you’re talking about. I’d probably avoid using instant
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Sep 29, 2020 03:52
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Dunno if this is the thread for it, but can anyone recommend a good wok? Preferably not a Teflon thing. Also okay if it requires a seasoning. I am not looking for a specific price point, but preferably not something that's like 100 bucks.
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Sep 29, 2020 05:05
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Do you have a gas range? If so you could try at an Asian grocery store. Over here they also sell woks. They look a bit flimsy compared to cast iron and other fancy consumer style woks western potmakers want to sell you but are the real deal. A proper wok should be thin so it heats the ingredients fast and provide a temperature gradient from bottom to top. Cast iron for example doesn't really do this and is way too heavy to wok properly. And you are right a wok shouldn't be coated with anything so you can scrape around in it without worry. Bonus is the Asian store ones usually cost so little, if it doesn't work for you you haven't spent a lot. If you don't have a gas range that's trickier, someone else will have to chime in there as I never condone that works properly on ceramic stoves. You could ask in the Chinese cooking thread, I think it is fittingly called "wok this way" IIRC ;-) or the general questions thread, I am sure someone can recommend a brand.
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Sep 29, 2020 07:08
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I do not have a gas range. I just found the general equipment thread so I will research there too. Thanks!
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Sep 29, 2020 08:38
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Pardon my poor lurking but wanting to double check if anyone has gone down the curry rabbit hole? I bought a bunch of different varieties so as to determine which one will become my go to. Just finished up the "Kokumaro" line, which I found to be nice and rich (good MSG), but a little lacking on the curry flavor front. I also have a couple boxes of "Java" which is made by the same company. Obviously the Golden Curry is easiest to find and after all of this seems to be the strongest competitor when it comes to the curry flavor, but wanted to see if there are any other rare gems out there.
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Sep 29, 2020 12:04
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Haize posted:Pardon my poor lurking but wanting to double check if anyone has gone down the curry rabbit hole? I bought a bunch of different varieties so as to determine which one will become my go to. Just finished up the "Kokumaro" line, which I found to be nice and rich (good MSG), but a little lacking on the curry flavor front. I also have a couple boxes of "Java" which is made by the same company. Obviously the Golden Curry is easiest to find and after all of this seems to be the strongest competitor when it comes to the curry flavor, but wanted to see if there are any other rare gems out there. Here's a write-up Serious Eats did on it. The article is here. A lot of people mix different roux together to get what they want.
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Sep 29, 2020 13:16
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Haize posted:Pardon my poor lurking but wanting to double check if anyone has gone down the curry rabbit hole? I bought a bunch of different varieties so as to determine which one will become my go to. Just finished up the "Kokumaro" line, which I found to be nice and rich (good MSG), but a little lacking on the curry flavor front. I also have a couple boxes of "Java" which is made by the same company. Obviously the Golden Curry is easiest to find and after all of this seems to be the strongest competitor when it comes to the curry flavor, but wanted to see if there are any other rare gems out there. I do a roughly 2:1 Kokumaro to Java most of the time, along with all the additions I make to the broth.
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Sep 29, 2020 21:23
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Steve Yun posted:If I use Panko instead of tenkasu in okonomiyaki and takoyaki, am I committing a food crime? I half think boondi would be a better substitute; you can get it from an Indian or halal grocer. It's the same thing as tenkasu but the batter is chickpea-flour based. 
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Sep 29, 2020 21:43
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hallo spacedog posted:Here's a write-up Serious Eats did on it. I should've figured Serious Eats did it. I have yet to try the Java, but will soon. So far the Golden Curry seems to have the most actual spice flavor. There's also a Japanese cooking teacher from LA who I've followed for a while who recently came out with a book and has a homemade curry brick recipe that went quasi viral and looks worth recreating.
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Sep 30, 2020 14:33
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Haize posted:I should've figured Serious Eats did it. It's good, my mom clipped it and sent it to me and it was great. I add a lot of extra stuff to all my curries though.
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Sep 30, 2020 21:10
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I should try making my own curry roux, but whenever I'm at the point of grinding spices I just make actual Indian food instead. Still, I like Japanocurry so should probably give it a real go instead of relegating it to lazy convenience food.
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Sep 30, 2020 23:15
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Hiroshima okonomiyaki is totally show off okonomiyaki. Extra okonomiyaki. I love it but it’s a lot of work
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Oct 1, 2020 05:35
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Turned out looking pretty good. Did you end up using ramen?
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Oct 2, 2020 02:16
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I found some Chuka Soba at the Chinese market, I guess that’s the name of the noodle used to make yakisoba the dish? It appears to be a thin version of alkaline Chinese noodles Which sounds like it’s basically ramen?
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Oct 2, 2020 02:49
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Grand Fromage posted:I should try making my own curry roux, but whenever I'm at the point of grinding spices I just make actual Indian food instead. Still, I like Japanocurry so should probably give it a real go instead of relegating it to lazy convenience food. I cannot get my home cooked Indian food to a point where it's as satisfying as this really great place where I live. I imagine the problem is that I never trust the recipes as far as amounts of ingredients, and in changing them probably throw off the ratios, but off topic. I've been doing the Japanese curries with pressure cooked short ribs, which I highly recommend.
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Oct 2, 2020 15:55
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Finally made a passable Tamagoyaki that wasn't burnt, misshapen, or de-laminating. A pan originally meant for inept people to cook grilled cheese seems to work almost as well as a Tamagoyaki pan. It would have been nice to have a more rectangular pan, which is what a Tamagoyaki pan basically is, as I think four eggs may have been a little too much for the pan to handle. The Tamagoyaki was catching on the far lip of the pan as I was rolling it onto a new layer of egg and I had to carefully pull the roll away from the edge to get it to lay down on the new layer. Next time I'll do two batches or scale the recipe for three eggs. When I first tried cooking it, I used my cast iron pan which worked well enough. However, I found myself needing to shift the pan a lot to get the egg to thinly spread out and cast iron is way too loving heavy to be constantly doing that. I don't like to buy too many kitchen gadgets because my kitchen is not terribly big but when I saw the grilled cheese pan at a Stop & Shop and saw that it was just $5 I figured what the hell. For dinner, I paired it with stir-fried nappa with sliced puffed tofu and miso soup. 
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Oct 9, 2020 02:13
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thats a good lookin tamagoyaki!
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Oct 9, 2020 02:32
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Very jealous of your eggs and miso
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Oct 9, 2020 02:37
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Edward IV posted:Finally made a passable Tamagoyaki that wasn't burnt, misshapen, or de-laminating. Did you mix anything into the eggs? I find a lot of recipes want soy, mirin and sugar, and it's just too sweet. Also miso soup out of a Campbell's mug is fantastic.
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Oct 14, 2020 00:53
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Tamagoyaki is usually on the sweet side, but you can always adjust the sugar to your tastes. I wouldn't take it out entirely, the thing that improved my Japanese food more than anything was getting over my I REFUSE TO COOK WITH SUGAR period. I usually use uzukuchi, mirin, salt, sugar, and a bit of dashi powder in mine.
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Oct 14, 2020 01:01
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Yea. You really should be using all 5 japanese seasonings (sugar, salt, vinegar, shoyu and sake) most of the time. If the flavor isn't awake, it's always one of the five.
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Oct 14, 2020 05:16
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You're forgetting mayo, the secret 6th seasoning. I had leftover miso risotto and made little arrancini out of them tonight, I went with bigger sized flatter ones thinking it would look like a potato croquette, but I think next time I do this I'm 100% going to make them tiny and snackable, they'll hold together better and eventually when I figure out the perfect sauce for them they'll be more dipable. The current sauce is something along the lines of a thin sriracha mayo with a bit of honey and a lot of lemon. Its ok, but it could be a lot better.
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Oct 20, 2020 03:26
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So I've been following this guy on Twitter for a while, and he's a hunter in Japan and makes a lot of videos of himself cooking assorted things in a hot sandwich maker and other portable cooking equipment. A lot of the stuff he cooks ends up being something like "x but a pancake" but I'm really enamored by his videos. I don't really know why. https://twitter.com/ly_rone/status/1318386818404937729
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Oct 23, 2020 13:31
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Duck Stab! posted:So I've been following this guy on Twitter for a while, and he's a hunter in Japan and makes a lot of videos of himself cooking assorted things in a hot sandwich maker and other portable cooking equipment. A lot of the stuff he cooks ends up being something like "x but a pancake" but I'm really enamored by his videos. I don't really know why. Is it possible to love and hate something at the same time?
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Oct 23, 2020 14:36
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I just discovered the ease and tastiness of Golden Curry 
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Oct 23, 2020 16:57
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Johnny Truant posted:I just discovered the ease and tastiness of Golden Curry Hell yeah
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Oct 23, 2020 17:06
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Johnny Truant posted:I just discovered the ease and tastiness of Golden Curry Is that the first curry block you've tried? Keep exploring if so. People usually think Golden Curry is the weakest type. I'm a Kokumaru/Java fan.
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Oct 23, 2020 17:07
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Grand Fromage posted:Is that the first curry block you've tried? Keep exploring if so. People usually think Golden Curry is the weakest type. I'm a Kokumaru/Java fan. It is indeed, and thanks for the recs! Will definitely hit up a few other types. Blows my mind that it called for 6 cups of water to add to the sauce mixture. I halved it and my partner and I have still had curry for one mean pety dat this entire week  I also added in this mixture of snow cabbage/bamboo shoots I'd never tried before and holy gently caress. Snow cabbage is loving delectable!
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Oct 23, 2020 18:06
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I use Golden Curry very regularly and find that you can put a lot more veg in than it calls for and use just enough water to cover the vegetables (about 5 cups) and it turns out a lot better than directions. I've tried every block curry roux and I am the odd one out that prefers Golden and Vermont over the others. I really like doing Vermont with two spoonfuls of S&B curry powder.
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Oct 23, 2020 18:14
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Also I've been getting better at tamagoyaki!! It was hard to roll at first but I've gotten the hang of it
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Oct 23, 2020 18:15
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im on the net me boys posted:I use Golden Curry very regularly and find that you can put a lot more veg in than it calls for and use just enough water to cover the vegetables (about 5 cups) and it turns out a lot better than directions. I've tried every block curry roux and I am the odd one out that prefers Golden and Vermont over the others. weird poo poo my dude I don't like when Japanese curry is sweet so Golden/Vermont are the worst to me. But I respect your preferences as a human. Also feel free to mess with the liquid. I always use dashi powder at the very least. Last curry I made I added soy sauce/mirin/sake like any other Japanese thing, yuzu kosho, a few cubes of frozen garlic and ginger, a splash of vinegar at the end, some Sichuan pepper oil, and a couple squares of dark baking chocolate.
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Oct 23, 2020 18:17
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