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I purchased some pre sliced kabocha the other day and I plan on putting it in curry. Do I have to handle it in any special way or can I use it like any squash?
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Nov 21, 2020 03:56
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| # ? Apr 25, 2024 16:17 |
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Nothing special just put it in when you put the carrot etc.
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Nov 21, 2020 04:00
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You don't have to peel it either, it's all edible.
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Nov 21, 2020 04:00
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Thank you both 
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Nov 21, 2020 06:49
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Grand Fromage posted:You don't have to peel it either, it's all edible. True, but there's a long way between edible and tastes good. Until you're a bit more experienced with kabocha I'd suggest peeling it, the skin can get funky really easy and mess up the texture of most dishes.
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Nov 22, 2020 00:30
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Because it would be unwise to have a big meal with family this year, my girlfriend and I decided to do something non-traditional for Thanksgiving: Chanko Nabe. https://www.youtube.com/watch?v=I1bKrrdBGTM
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Nov 27, 2020 04:25
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Been doing a lot of social distancing picnics the last few months so I've been trying my hand at bento boxes. 
crystalgemini fucked around with this message at 08:37 on Nov 27, 2020 |
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Nov 27, 2020 08:33
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They look nice
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Nov 27, 2020 09:02
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You should send pictures to the NHK World program “Bento Expo”
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Nov 27, 2020 09:02
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Animal-Mother posted:Because it would be unwise to have a big meal with family this year, my girlfriend and I decided to do something non-traditional for Thanksgiving: Chanko Nabe. How'd it go? That sounds like a fun idea for Thanksgiving. We did sukiyaki for last new years eve and had a great time.
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Nov 27, 2020 13:21
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I overcooked the veggies but it tasted good (extra sake) and it was definitely filling.
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Nov 27, 2020 18:40
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For dinner today! (from CA)
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Dec 1, 2020 01:27
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Lucky, how did you prepare them? I'm really jealous because I can't have raw shellfish right now but uni is one of my favorite things ever.
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Dec 1, 2020 04:52
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You can use shearing scissors to cut through the face of an urchin, which is actually super soft. then you use a spoon to scoop out the uni and wash it in salt water.
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Dec 1, 2020 19:48
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Urchin Face is a great name for a band.
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Dec 1, 2020 19:56
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ntan1 posted:You can use shearing scissors to cut through the face of an urchin, which is actually super soft. then you use a spoon to scoop out the uni and wash it in salt water. Yeah more or less. https://www.youtube.com/watch?v=m6DMCHfQ8Fw&t=130s
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Dec 1, 2020 22:19
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For so many shellfish it seems the solution is cutting their face off with scissors
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Dec 1, 2020 22:20
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You can go through the top too. Really depends on how you're serving it.
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Dec 2, 2020 05:04
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i bought about 5lbs of lentils 2 years ago, only to find that i kind of hate how lentils taste. today i finally figured out that using a base of sauteed ginger, garlic, and thai chilies, plus dashi and red miso to simmer the lentils result in something reasonably flavorful instead of a pot of utterly boring starch. this is the first time i've used miso in a non-japanese recipe, and i'm wondering if anyone has random applications of miso to non-traditional ingredients that they enjoy using?
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Dec 7, 2020 08:10
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I don't know if this totally counts but it's not a traditional recipe and it is extremely delicious: Sweet potato with miso butter.
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Dec 7, 2020 13:38
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thanks, looks neat!
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Dec 9, 2020 07:51
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Anyone here in Japan able to get the new barrel aged kit kats? Don't know what you'd want in return but I propose a trade (im in California)
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Dec 9, 2020 08:30
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Alan Smithee posted:Anyone here in Japan able to get the new barrel aged kit kats? Don't know what you'd want in return but I propose a trade (im in California) What does that mean? Whiskey flavor? Sounds great, and I don't even like whiskey.
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Dec 9, 2020 09:45
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GhostofJohnMuir posted:i bought about 5lbs of lentils 2 years ago, only to find that i kind of hate how lentils taste. today i finally figured out that using a base of sauteed ginger, garlic, and thai chilies, plus dashi and red miso to simmer the lentils result in something reasonably flavorful instead of a pot of utterly boring starch. this is the first time i've used miso in a non-japanese recipe, and i'm wondering if anyone has random applications of miso to non-traditional ingredients that they enjoy using? I’ve done a miso/tahini dressing before and it’s nice. I’ve used it as a dressing for slaw. Basically just thin some miso with water, add tahini, aromatics (ginger and/or garlic, but I’ve mostly done it without), and some acid to taste. Then thin it out with water to taste. Tahini is a pretty common sauce for falafel, so it’s basically tahini sauce with some miso.
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Dec 9, 2020 15:40
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Fleta Mcgurn posted:What does that mean? Whiskey flavor? Sounds great, and I don't even like whiskey. https://www.foodandwine.com/news/japan-kit-kat-aged-whiskey-barrels
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Dec 9, 2020 17:33
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Miso and tomato are a good combo. Toss some in with a pasta sauce or make a miso-tomato broth for a soup.
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Dec 9, 2020 19:28
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I’m going to make hayashi rice tonight
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Dec 9, 2020 19:42
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Made the pressure cooker Kakuni recipe off Justonecookbook tonight. Not sure if I'm the biggest pork belly fan (so much fat!) but it was pretty darn good otherwise! Definitely enjoying my adventures in Japanese cooking, gonna move on to some beef recipes next. Related note: shichimi togarashi is awesome and seriously makes every dish just that much better. Everyones Favorite Poster fucked around with this message at 03:29 on Dec 10, 2020 |
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Dec 10, 2020 03:25
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Miso and butter is a fantastic combination for non-japanese dishes.
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Dec 10, 2020 03:32
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Pork belly has to be cooked just right to make it really good. The trick is to get a lot of the fat rendered down so it makes the meat really tender and also to get the skin crisped into great crackling. It’s one of those things where practice makes perfect and I’ve always found stir fried or simmered pork belly way too fatty personally.
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Dec 10, 2020 03:36
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Helith posted:Pork belly has to be cooked just right to make it really good. The trick is to get a lot of the fat rendered down so it makes the meat really tender and also to get the skin crisped into great crackling. Noted! How do you like to prepare it usually and any tips for rendering the fat down more? Would sauteing it for a little longer prior to pressure cooking maybe help out or is it a pretty lengthy process no matter what?
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Dec 10, 2020 03:40
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It’s generally roasted in an oven for a few hours and it might take a few tries to perfect. Scoring the skin is essential.
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Dec 10, 2020 03:45
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No idea what the Japanese process is but generally hot pan plus fat side down is the plan
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Dec 10, 2020 03:45
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That photograph looks correct. Pork belly isn't sold skin-on in Japan, and the cooking method is just a standard braise. If you want something less fatty, pork spareribs work really well in the dish and don't have the thick fat layers belly does. Ah, something else is kakuni is frequently made with pork and thick slices of daikon radish. The radish really helps to balance out the fat levels and give the dish a more varied feel. Like so:  Stringent fucked around with this message at 04:06 on Dec 10, 2020 |
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Dec 10, 2020 04:02
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How do they not just keep the skin on? The contrast between the meat the fat and the crispy skin is the whole point of pork belly!
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Dec 10, 2020 05:58
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So I just made hayashi rice for the first time... this is so simple but it’s pretty loving good
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Dec 10, 2020 06:00
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Gaius Marius posted:How do they not just keep the skin on? The contrast between the meat the fat and the crispy skin is the whole point of pork belly! Braised it's not crispy though.
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Dec 10, 2020 06:14
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May I ask? Is it any good? The idea of non crispy pork belly is bringing up memories of a Burrito joint I visited that carried pork belly but sure didn't know how to cook it. I feel bad about spitting it out, but it was truly awful.
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Dec 10, 2020 06:19
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I like it quite a bit personally, especially with radish like posted above but I can understand some people not liking the texture or something.
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Dec 10, 2020 06:22
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hallo spacedog posted:I like it quite a bit personally, especially with radish like posted above but I can understand some people not liking the texture or something. Good man, I'll post if I can get to the butcher and make it, I feel like I'm falling in a rut where all I make is Shoyu chicken, Tofu, and Salmon. I gotta spice it up somehow.
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Dec 10, 2020 06:54
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