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i don't see corn syrup in grocery stores in japan, but i've never looked for it online.
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Sep 18, 2021 06:51
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When people talk about healthy food in Japan, I recall how as a child in Japan, my dad would sneak into the kitchen at night and lick their block of MSG like a horse. (I know msg's not that bad. Still gross.)
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Sep 18, 2021 17:01
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A block of MSG? How do you use that?
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Sep 18, 2021 17:51
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Grand Fromage posted:A block of MSG? How do you use that? A little at a time, I hope.
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Sep 18, 2021 19:52
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Just hanging out in my kitchen grating some MSG into the pot.
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Sep 18, 2021 20:26
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Grand Fromage posted:A block of MSG? How do you use that? Like a salt lick apparently
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Sep 18, 2021 21:18
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I would imagine it would be similar to using a block if palm sugar
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Sep 18, 2021 23:31
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Grand Fromage posted:Just hanging out in my kitchen grating some MSG into the pot. Isn't that basically what grating parmesan into something is?
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Sep 19, 2021 01:05
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That's what I call the hardened ball of Knorr chicken broth powder that forms after the can has been open for a year and you have to carve off chunks with a knife
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Sep 19, 2021 01:17
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More Korean I think, but is there anyway to get good cheap ramen soup base? I love Shin Black ramen soup base and I want to use it in other things but I can only buy it in packets with instant noodles. I just want bulk soup base.
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Sep 25, 2021 03:57
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Maybe buy a Korean army stew base? I don't think I've ever seen ramen seasoning packets sold individually
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Oct 1, 2021 19:15
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Fair. Related but different question, anyone have any suggestions for how to make spicy bomb for ramen (red bomb)
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Oct 1, 2021 21:32
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Can't vouch for it as I haven't done it, and I kind of can't believe I'm linking this, but you might try this recipe for a "Akayu Spicy Miso Ball" on page 104 of an insanely comprehensive ramen cookbook by a reddit guy named Ramen_Lord.
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Oct 1, 2021 21:45
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inspired by waffles and mochi, we made lil' pink mochi using Namiko's recipe (https://www.justonecookbook.com/daifuku/). Made the red bean paste in the Instant Pot and it was quite easy, although it needed a bit extra time because the red beans we have are old as hell.   lol at our nori attempt at mochi's face 
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Oct 4, 2021 01:55
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That's extremely adorable.
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Oct 4, 2021 03:39
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Scythe posted:Can't vouch for it as I haven't done it, and I kind of can't believe I'm linking this, but you might try this recipe for a "Akayu Spicy Miso Ball" on page 104 of an insanely comprehensive ramen cookbook by a reddit guy named Ramen_Lord. Thanks! Also I've been making marinated soy eggs lately for ramen which is like soy sauce, mirin, sugar, sake and water. I take it I can use the left over marinade for oyakodon no problem right?
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Oct 6, 2021 05:03
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Okay working on a new okonomiyaki method Osaka style is too simple and Hiroshima style is too fiddly. This takes the ingredients of Hiroshima but condenses them into two layers Mix your cabbage and fillings into the batter like Osaka style Put your pork/bacon on a hot pan, then dump the cabbage on top so that they’ll cook and stick together Fry, flip, fry, remove to dish. Fry the noodles, then remove to a bowl. Mix in a beaten egg while the noodles are still hot so they lightly cook like a carbonara. Dump carbonara noodles on top of the cabbage pancake, put toppings on it (Use guanciale instead of bacon if you want to pretend it’s italian fusion) 
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Oct 15, 2021 21:56
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Steve Yun posted:Okay working on a new okonomiyaki method Not my cup of tea but it certainly sounds like for you that's what you want, grilled.
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Oct 16, 2021 01:28
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We can all agree Hiroshima okonomiyaki is superior, I hope.
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Oct 16, 2021 01:42
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Grand Fromage posted:We can all agree Hiroshima okonomiyaki is superior, I hope. Osakans are approximately as militant about food purity as YouTube Italians from what I’ve experienced, and get angry when people say this. At least the ones I know Also scold you if you put anything other than octopus in takoyaki style balls
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Oct 16, 2021 02:26
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Steve Yun posted:Also scold you if you put anything other than octopus in takoyaki style balls I mean it is the best ingredient though
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Oct 16, 2021 03:03
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Can one convert regular noodles to alkaline noodles or do they have to be made that way
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Oct 16, 2021 03:24
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Kenji has a method on Serious Eats somewhere that involves boiling in a bit of baking soda to make something alkaline-ish.
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Oct 16, 2021 03:29
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Grand Fromage posted:Kenji has a method on Serious Eats somewhere that involves boiling in a bit of baking soda to make something alkaline-ish. Looks like this is it. https://www.seriouseats.com/baking-soda-ramen-noodle-spaghetti-hack
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Oct 16, 2021 15:28
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My only problem with getting octopus for takoyaki is that I have to be ready to eat 400 of them because there’s no one nearby that sells in small enough quantity for like “eh I want a dozen takoyaki” I’m on a takeout wakame salad kick lately so I decided to finally invest in learning how to make it. I have the sauce down pretty much to what I expect but I can’t find the right wakame mixture. All I can get is wakame that rehydrates to small and wide crumbles, not the fun stringy stuff that I’m pulling out from between my teeth for the next hour. Wonder if it has a specific name that I could go looking for, either in Japanese or Chinese since the latter is more common in my immediate area as far as ethnic food shops go.
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Oct 17, 2021 17:32
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I lucked into a small fishmonger place that sells individual octopus arms. But you can also buy pre-cooked frozen octopus (if super lucky packs of all legs) in larger stores usually. Just cut all the legs apart and keep them frozen Individually. Not ideal but it works and if you thaw them in the fridge they are good to go the next day.
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Oct 18, 2021 07:54
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Grand Fromage posted:We can all agree Hiroshima okonomiyaki is superior, I hope. 
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Oct 18, 2021 18:56
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https://www.youtube.com/watch?v=hwu3pXtbXC0 For whoever it was wondering how to use their takoyaki maker when not making takoyaki.
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Oct 25, 2021 20:22
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can someone tell me what they use their tamagoyaki pan for other than making tamagoyaki? my goon partner wants one I already have all kinds of non-rectangular/non-square pans.
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Oct 25, 2021 21:37
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hallo spacedog posted:https://www.youtube.com/watch?v=hwu3pXtbXC0 Why is Adam Buxton doing an offensive Japanese impression?
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Oct 26, 2021 13:20
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Is aburaage worth making yourself? Or should I just buy some packaged stuff?
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Nov 5, 2021 01:05
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captkirk posted:Is aburaage worth making yourself? Or should I just buy some packaged stuff? Just buy it, I don't think it's going to be easy to replicate the texture.
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Nov 5, 2021 01:31
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hallo spacedog posted:Just buy it, I don't think it's going to be easy to replicate the texture. I don't have that option here 
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Nov 5, 2021 01:37
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You can find canned versions of it too. I haven't tried them, but it might be worth looking into if you're out of range for the fresh stuff. If I were going to make it myself I'd go straight to Tochio aburage (which is really its own food---not usable in inari sushi etc.).
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Nov 5, 2021 15:22
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Mongoose posted:You can find canned versions of it too. I haven't tried them, but it might be worth looking into if you're out of range for the fresh stuff. If I were going to make it myself I'd go straight to Tochio aburage (which is really its own food---not usable in inari sushi etc.). Some quick googling... is this just thick cut aburaage?
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Nov 5, 2021 17:22
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Just bought some kojikin, about to embark on a winter project of making my own miso and doburoku. (This website seems pretty comprehensive by the way if anyone else is interested!) I know someone else in this thread was messing around with kojikin a while back but I might still post some how-tos and trip reports if anyone's interested.
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Nov 9, 2021 14:17
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midori-a-gogo posted:Just bought some kojikin, about to embark on a winter project of making my own miso and doburoku. (This website seems pretty comprehensive by the way if anyone else is interested!) Trip reports for sure if you can. I am always too intimidated for home fermenting honestly.
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Nov 9, 2021 15:47
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captkirk posted:Some quick googling... is this just thick cut aburaage? Yeah, it's like an aburaage steak that gets toasted before being sliced and served so it's crisp on the outside and spongy soft on the inside. Usually eaten with shoyu and accents like katsuobushi, green onion and/or grated ginger. I spent a lot of time in the area that makes it so it's the first thing that comes to mind for tasty aburaage, but it's not an appropriate sub for normal thin aburaage pouches.
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Nov 9, 2021 17:59
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Had a bit of a rough 100 day-ish lockdown in Sydney, Australia, and I knew that I wasn't going to get the ramen I Need during that time - so I tried to learn how to make it: https://imgur.com/a/LWr4Di2 This is a femur bone 16 hr tonkotsu soup, sous vide 12 hour chashu, 6 hr soy/mirin marinated egg, wood ear mushrooms, toasted sesame. The tare is salt based, and I made the noodles myself. Recently made a shoyu tori paitan for eight people which was fun. Now that I'm out of lockdown I'm trying to find where the good butchers are! Also funnily, kombu is illegal to import into this state, on account of the high arsenic content. I went to a Japanese grocer and the owner was out the front, cooking tofu shabu-shabu style, dipping it in a ponzu he was trying to sell, and when I saw the soup had kombu in it and asked him where I could get some, since I heard it was illegal, he made the world's most nervous laugh. ed: fucken how do you add images to posts these days BIG BABY JESUS fucked around with this message at 01:35 on Nov 16, 2021 |
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Nov 16, 2021 00:58
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BIG BABY JESUS posted:Had a bit of a rough 100 day-ish lockdown in Sydney, Australia, and I knew that I wasn't going to get the ramen I Need during that time - so I tried to learn how to make it: This looks delicious, awesome work. I did not know about Kombu but it's not surprising at this point to hear that.
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Nov 16, 2021 01:09
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