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Grand Fromage posted: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.  This is some magical sounding cookery, I'm gonna quote this so I can find and try it later. im on the net me boys posted:Also I've been getting better at tamagoyaki!! It was hard to roll at first but I've gotten the hang of it Ooh this is a good reminder for me to pick up some more nagaimo, wanna get back into making some okonomiyaki 
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Oct 23, 2020 18:26
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Does anyone have experience with Japanese hot water dispensers? I've been making enough tea to warrant one and I'm thinking of getting a Zojirushi but I also have seen a Panasonic model that's like $50 cheaper. I really like Zojirushi appliances so I am inclined to pay the extra unless the Panasonic is just as good
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Oct 23, 2020 18:31
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I've spent half of this pandemic cooking new types of food and recent CSA hauls really lent themselves to some experimenting thanks to this thread. Not being able to wander through the local Asian groceries has made finding some ingredients tough, but internet sauce and Kewpie mayo recipes at least got me something good. Chicken katsu with rice and kabocha; the simmered squash recipe from the OP was super tasty.  I think my veggie:batter ratio was a little off for okonomiyaki and I'm not brave enough yet to eat straight katsuobushi as a topping, but this put me in a happy cabbage coma.
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Oct 23, 2020 18:55
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Big Buteo posted:
These look great, awesome job. You've reminded me how much i love that kabocha recipe, though I haven't been able to make much Japanese food recently for many reasons. I think the okonomi looks good, and unlike say a Korean pancake should have more cabbage with just some batter holding it together than the other way around.
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Oct 23, 2020 19:33
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Yeah, the good Hiroshima okonomiyaki is just a fuckin mountain of cabbage just barely stuck together.
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Oct 23, 2020 19:39
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Grand Fromage posted:Yeah, the good Hiroshima okonomiyaki is just a fuckin mountain of cabbage just barely stuck together. That's how I make it and I refuse to think it should be made any other way 
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Oct 23, 2020 19:41
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Johnny Truant posted:That's how I make it and I refuse to think it should be made any other way Agree fully with this. I think pancake is kind of a misnomer. Good okonomi is more like a food pile mess.
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Oct 23, 2020 19:46
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With a little box thing of Golden that calls for something like 1.5 cups of water I will substitute about 1/3 of it with dashi and it really boosts it.
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Oct 23, 2020 20:50
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I've recently seen a curry at the local market that has dashi included in the roux, so I imagine it might be a popular pairing
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Oct 23, 2020 20:52
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I always make mine with dashi stock.
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Oct 23, 2020 23:19
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im on the net me boys posted:Does anyone have experience with Japanese hot water dispensers? I've been making enough tea to warrant one and I'm thinking of getting a Zojirushi but I also have seen a Panasonic model that's like $50 cheaper. I really like Zojirushi appliances so I am inclined to pay the extra unless the Panasonic is just as good We've had this Panasonic for like 15 years now and it still works fine. 
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Oct 24, 2020 04:45
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Stringent posted:We've had this Panasonic for like 15 years now and it still works fine. Thank you for your help but also please clean your water dispenser
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Oct 24, 2020 06:46
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im on the net me boys posted:Thank you for your help but also please clean your water dispenser No.
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Oct 24, 2020 06:50
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Very well
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Oct 24, 2020 06:52
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Do you need constant hot water or would getting an electric kettle and just boiling what you need as you need it work better for you?
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Oct 24, 2020 06:53
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Helith posted:Do you need constant hot water or would getting an electric kettle and just boiling what you need as you need it work better for you? Believe me, I have been rolling this over in my mind for multiple months and finally came to the conclusion to purchase one of these appliances.
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Oct 24, 2020 07:00
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im on the net me boys posted:Believe me, I have been rolling this over in my mind for multiple months and finally came to the conclusion to purchase one of these appliances. Fair enough, I’m British Australian so kettles are the norm and I’ve never not had one wherever I’ve lived. They are dirt cheap and efficient.
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Oct 24, 2020 07:07
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I had debated this for a while too but ended up going with an electric kettle too. Although I see how working from home for the last however long I've been trapped here makes having a Japanese electric pot more attractive as well.
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Oct 24, 2020 13:02
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Just tried a pickled plum and it was much stronger tasting than I expected. Now I have a package of these that I don't want to eat :/
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Oct 26, 2020 07:07
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I seem to remember someone posting an easy Miso rice recipe, but I can't find it. I have both brown and white miso I need to use up. Any recommendations for simple dishes? I made Tonjiru with it but had to buy more than I needed. Tonjiru is AMAZING comfort food. Highly recommended. I subbed turnip for daikon and leek for Negi, and regular mushroom for fresh shitake and it was really really good.
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Oct 26, 2020 10:42
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I don't remember the miso rice recipe but if it is any consolation the miso should last a really long time in your fridge so no rush to use up. Edit: do you like fish? If so then maybe saba misoni? hallo spacedog fucked around with this message at 12:03 on Oct 26, 2020 |
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Oct 26, 2020 12:00
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im on the net me boys posted:Just tried a pickled plum and it was much stronger tasting than I expected. Now I have a package of these that I don't want to eat :/ send them to me because I fuckin’ love ‘em
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Oct 26, 2020 12:29
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hallo spacedog posted:I don't remember the miso rice recipe but if it is any consolation the miso should last a really long time in your fridge so no rush to use up. Weird, maybe the Miso rice recipe was another thread. I love fish and will try to get mackerel. My one Miso says "store in fridge after opening and use within 14 days" the other just says "use up soon". I have no idea how accurate that is. How long should it be good for roughly? 1 month, 2 months...?
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Oct 26, 2020 12:39
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I really wish I could eat curry again, but it's just so dissatisfying without rice. 
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Oct 26, 2020 14:38
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Hopper posted:Weird, maybe the Miso rice recipe was another thread. That's really odd but if I remember correctly you're in Europe? So the brands might be different but as a fermented food my experience with the miso I have is it seems to keep some what indefinitely in the fridge. Edit- like if it grows visible mold or discolors or starts to taste or smell off then it's not good, otherwise I can keep it for like 6 months plus easily.
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Oct 26, 2020 15:11
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Pollyanna posted:I really wish I could eat curry again, but it's just so dissatisfying without rice. Curry udon, my dude
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Oct 26, 2020 15:18
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a cyborg mug posted:Curry udon, my dude Totally this, love to make some curry udon.
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Oct 26, 2020 15:33
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I dig making a big ol’ pot of curry and having some of it with rice. Then the following day I heat it up and have some more with udon - zero effort meal. If I’m feeling especially lazy I might just get some bread and dip it into the curry and finish it off that way. Good times
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Oct 26, 2020 15:35
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You can put leftover curry on omurice too if so inclined.
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Oct 26, 2020 15:41
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a cyborg mug posted:Curry udon, my dude You just reminded me I have a fuckton of both ramen AND udon noodles hidden in my cupboard 
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Oct 26, 2020 16:17
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im on the net me boys posted:Just tried a pickled plum and it was much stronger tasting than I expected. Now I have a package of these that I don't want to eat :/ They can be chopped up and added to other stuff. They are pretty powerful just by themselves, you rarely just eat a whole one on its own. Even something like ume onigiri chills it out a bit by having the rice there to dilute.
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Oct 26, 2020 16:53
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Umeboshi are definitely something that took me some time to start to enjoy personally, but now I do. Seconding the onigiri recommendation.
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Oct 26, 2020 17:55
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hallo spacedog posted:That's really odd but if I remember correctly you're in Europe? So the brands might be different but as a fermented food my experience with the miso I have is it seems to keep some what indefinitely in the fridge. Yeah in Germany, the one that says 14 days is some European miso brand, the one that says soon is from an Asian grocery store and imported from Japan. Thanks for the advice, this is my first time using miso so I am in uncharted territory...
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Oct 26, 2020 22:54
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Been craving some curry like burning lately. Might make a big pot of it sometime soon. 
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Oct 28, 2020 05:53
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https://twitter.com/chunkyfila/status/1321835665676533766?s=21
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Nov 1, 2020 22:04
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Like a really long spam musubi.
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Nov 1, 2020 22:15
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Hotdog musubis are real and good in Hawaii, though
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Nov 2, 2020 04:05
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canoshiz posted:Hotdog musubis are real and good in Hawaii, though Yeah and they look better than that
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Nov 2, 2020 04:10
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in china they'd have hot dogs grilled on sticks with all the yang rou chuan spices on them and they were good
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Nov 2, 2020 04:26
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a cyborg mug posted:Curry udon, my dude a cyborg mug posted:I dig making a big ol’ pot of curry and having some of it with rice. Then the following day I heat it up and have some more with udon - zero effort meal. If I’m feeling especially lazy I might just get some bread and dip it into the curry and finish it off that way. Good times hallo spacedog posted:You can put leftover curry on omurice too if so inclined. Carbs, is the thing.
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Nov 3, 2020 23:46
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