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I've done curry udon but subbed cabbage for the noodles, it's decent.
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Nov 4, 2020 01:04
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Japanese food might be a tough one if you're avoiding carbs. But I do like the shredded cabbage idea a lot.
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Nov 4, 2020 01:30
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You can grab some of those shiritaki noodles. Takes a bit to get used to them, but they're a godsend for cutting.
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Nov 4, 2020 01:32
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Tried my hand at an Oyakodon today! First attempt at Japanese food and I'm not much of a cook in general (that's being generous). I made homemade dashi and used the Oyakodon recipe off Serious Eats. The dish turned out tasting ok, not so hot in the presentation department but felt a little bland. Guessing I should be a bit more liberal with soy sauce and sugar next time but any tips would be appreciated as I plan to try my hand again next week. Everyones Favorite Poster fucked around with this message at 07:59 on Nov 10, 2020 |
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Nov 10, 2020 06:12
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If you reduced the soy sauce and sugar in the recipe because it seemed like a lot I would definitely recommend using the full amount next time. Japanese food doesn't really work otherwise.
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Nov 10, 2020 13:26
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hallo spacedog posted:If you reduced the soy sauce and sugar in the recipe because it seemed like a lot I would definitely recommend using the full amount next time. Japanese food doesn't really work otherwise. I did go for the amount listed in the recipe but guess I should up it a little next time. Is there anything I should be particularly cautious about when adding extra sake, sugar or soy sauce?
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Nov 10, 2020 19:54
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Everyones Favorite Poster posted:I did go for the amount listed in the recipe but guess I should up it a little next time. Is there anything I should be particularly cautious about when adding extra sake, sugar or soy sauce? I would probably just search for another recipe in that case. IIRC this one was pretty decent when I made it a year or two ago. Nothing to really be careful of if adjusting seasoning, I would say just do a little at a time so as to not go overboard.
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Nov 10, 2020 20:17
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I like the NHK recipe: https://www.nhk.or.jp/dwc/recipes/detail/349.html That said oyakodon is kinda bland? It's really good when you're in the mood for it but it's not like, super exciting either. I usually put a lot of shichimi on it. The biggest thing the Serious Eats recipe is missing is mirin, the rest looks normal. I would second Justonecookbook as the first place to look online for Japanese recipes tho.
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Nov 10, 2020 21:55
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Thanks for the advice! I also did notice the serious eats one doesn't call for Mirin. Justonecookbook has been a pretty great resource so far so I'll give her recipe a shot this next time around and report back. On that same note, are there any other relatively easy/beginner Japanese recipes ya'll enjoy making/eating? Everyones Favorite Poster fucked around with this message at 22:30 on Nov 10, 2020 |
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Nov 10, 2020 22:28
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Curry rice is probably the easiest Japanese recipe and very high on the effort to deliciousness ratio, especially if you use store bought roux (which is totally fine). A lot of everyday Japanese food isn't that hard, really. Tonkatsu, zaru soba. Something like omurice takes a little practice but isn't too tough, and the worst you'll do is make it ugly but still taste good. Nabe is a traditionally fall/winter thing and dead easy if you own both a pot and a knife.
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Nov 10, 2020 23:06
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Seconding curry rice!!! I’ve gotten so many people to try it and they love it
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Nov 10, 2020 23:13
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Not sure what your food preferences are but nikujaga and buta no shougayaki are both good easy crowd pleasing options.
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Nov 10, 2020 23:15
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When you’re eating curry at the kotatsu... that’s some Good poo poo
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Nov 10, 2020 23:17
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hallo spacedog posted:Not sure what your food preferences are but nikujaga and buta no shougayaki are both good easy crowd pleasing options. Oh yeah. In the nikujaga feel free to leave out the shirataki noodles if you can't find them, they are very optional. And you can do chunks of beef instead of thin slices, just cook those first until they're tender and then start adding the rest. I prefer it that way personally because meat.
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Nov 10, 2020 23:18
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Grand Fromage posted:Oh yeah. Weirdly I think even the normal market near me now has shirataki or at least tofu shirataki. There was a "miracle noodle" craze a few years ago and I still see them all over the place. I like the meat thin but to each their own!
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Nov 10, 2020 23:20
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I’ve seen shirataki at every major grocery store since it’s such a popular diet food so nobody in the states should really have trouble finding it.
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Nov 10, 2020 23:22
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Weird. I see them at most of the Asian groceries but haven't anywhere else. But I haven't looked that hard either.
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Nov 10, 2020 23:24
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Buta no kakuni is p much a no brainer if you can get pork belly and daikon (spare ribs work too).
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Nov 10, 2020 23:27
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Gyuudon is as simple as oyakodon but I like it much more.
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Nov 11, 2020 00:20
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I’ve just learned that Tokyo Central has closed their online grocery recently. I’ve never depended on them but it’s sad to see one less option for those who don’t have a local Japanese market.
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Nov 11, 2020 01:02
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nthing curry rice, especially from a boxed roux. The hardest part of making boxed roux curry is chopping the meat and veggies. Making your own roux is a bit tricky and you should prepare to fail a couple of times before getting it right, but it's a good option if you can't get boxed roux you like or are trying to control your salt intake.
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Nov 11, 2020 02:45
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The general category of nimono is good to look at if you want easy and/or low effort stuff. Nimono are simmered dishes (nikujaga's an example), so it's just cutting stuff up and putting it in a pot for a bit. Very home cooking and it's also a good way to learn about how the balance of seasonings works in Japanese food, since you're more or less always using a liquid that's the basic dashi + soy, sake, mirin, sugar combo, which is your fundamental flavor set in Japan. Pick a real simple nimono and try to make it several times with adjustments to the liquid and see how you like your food seasoned. Measure it out each time so you can figure out the ratio you like. You don't have to always be fiddly but knowing you like approximately double the soy sauce to the mirin or whatever is handy for future cooking.
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Nov 11, 2020 03:02
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I agree with that. I absolutely love chikuzen-ni and feel that even though the ingredients are a little more diverse it's not extremely difficult to make, though a little time consuming.
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Nov 11, 2020 03:47
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The Tonjiru from Justonecookbook is amazing and easy to do. It's pretty much winter here so a warm soup was exactly the right choice. I substituted daikon and taro with a turnip and a potato and it worked really well. And instead of negi I used leek.
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Nov 11, 2020 19:27
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Thanks for all the suggestions! I'll definitely take a look at all of these for my next few attempts.Grand Fromage posted:The general category of nimono is good to look at if you want easy and/or low effort stuff. Nimono are simmered dishes (nikujaga's an example), so it's just cutting stuff up and putting it in a pot for a bit. Very home cooking and it's also a good way to learn about how the balance of seasonings works in Japanese food, since you're more or less always using a liquid that's the basic dashi + soy, sake, mirin, sugar combo, which is your fundamental flavor set in Japan. Pick a real simple nimono and try to make it several times with adjustments to the liquid and see how you like your food seasoned. Measure it out each time so you can figure out the ratio you like. You don't have to always be fiddly but knowing you like approximately double the soy sauce to the mirin or whatever is handy for future cooking. This sounds like a great idea, thanks!
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Nov 13, 2020 07:02
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I’m trying katsu curry at MUJI Helsinki since it’s like the only place in Helsinki (or Finland?) that serves Japanese curry. It’s good and authentic, but honestly... the stuff I can make at home with roux blocks straight-up wrecks this. The tonkatsu is really nice though.
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Nov 14, 2020 14:25
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I tried a new brand of curry roux from my local Japanese food shop I tried to google it to see if there were translated English instructions as the box is purely in Japanese, but I couldn't find it online anywhere. I made it the same way I make Golden curry and it turned out fine. Luckily the amount of liquid to add was written in western numerals. I really liked this curry, it was much darker and thicker than golden curry and it's spicier too. Having a bouillon paste as well as the roux blocks really added to the flavour and richness I think. Quick question: I'd like to try the Java curry next but they only stock the huge boxes. Is it one big roux block in those or is it a multipack with x amount of normal sized blocks inside?
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Nov 16, 2020 00:28
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Helith posted:I tried a new brand of curry roux from my local Japanese food shop FYI I’ve used the google translate app for Japanese ingredients and it’s always helped. You can take a pic of the instructions and it will overlay your language of choice. Edit: I pointed the app at the pic you posted just to give you an idea of what it does. 
Flash Gordon Ramsay fucked around with this message at 18:49 on Nov 18, 2020 |
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Nov 18, 2020 14:05
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You can also post here if you need minor translation help, I am happy to help if I am around.
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Nov 18, 2020 14:57
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Ya there's a few people in the thread who either speak Japanese or can puzzle it out enough to read package instructions.
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Nov 18, 2020 18:35
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Grand Fromage posted:Ya there's a few people in the thread who either speak Japanese or can puzzle it out enough to read package instructions. I did think of using a translate app or asking in here but the translated ingredients label was stuck over half of the instructions and it wasn't coming off cleanly lol. Thanks everyone though and if I pick up anything else that needs a translation I'll keep you in mind and the app too. Anyone know the answer to the question I asked about the large boxes of curry roux? I only need to make curry for 2 people at a time.
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Nov 18, 2020 22:54
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I'm not sure what you mean by a large box so I don't know how to answer. When I get curry roux there are two individual containers in it, each scored to break into four small blocks. If I have a leftover opened container I toss it in the fridge, though I don't think you really need to do that.
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Nov 18, 2020 23:39
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Even if you do open the seal you can still keep it in foil and a plastic bag in the fridge for an indefinite amount of time.
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Nov 19, 2020 00:12
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I don't even do foil, I just put it in a ziploc in the fridge. Never seen it go weird.
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Nov 19, 2020 00:38
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Grand Fromage posted:I don't even do foil, I just put it in a ziploc in the fridge. Never seen it go weird. Me either, I'm pretty sure it's 99% oil and spices.
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Nov 19, 2020 03:51
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Has anyone here ever made their own osechi? They’re taking orders at the local grocery but I don’t have a lot of money and I want something nice for my family.
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Nov 19, 2020 06:20
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Not the whole shebang but I've done chikuzen-ni and ozoni before.
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Nov 20, 2020 03:02
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I've done the whole shebang. Honestly in terms of effort compared to flavor it's not worth it, because a lot of osechi is heavily seasoned since it's supposed to sit out for 24 hours.
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Nov 20, 2020 06:51
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ntan1 posted:I've done the whole shebang. Honestly in terms of effort compared to flavor it's not worth it, because a lot of osechi is heavily seasoned since it's supposed to sit out for 24 hours. Thanks for sharing this. We had the idea of just doing a really extravagant curry instead so I think we might put more thought to that.
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Nov 20, 2020 06:57
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I went to the Japanese shop and got one of the large boxes of Java curry. It has 2 roux blocks inside so you can either make normal sized curry twice or make one big party size curry. So that answers my earlier question. Really looking forward to trying the Java hot!
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Nov 21, 2020 00:16
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