|
It's not hanami unless you've got more alcohol than food.
|
#
?
Apr 19, 2015 01:42
|
|
|
|
| # ? Apr 24, 2024 19:18 |
|
|
RedTonic posted:I'm glad you like it! Thanks for the link! I tried making Ginger Beef tonight, and it doesn't quite look the same. I got thin sliced beef from the grocery store, but it's way thicker and tougher than it looks in the picture. (EDIT: now that I'm actually eating it, it's not as tough as it looked, but definitely thicker) In the pic, it looks like it's practically shavings, while mine's more like fajita thickness. How did it get that thin? Do you just ask the butcher to cut it reaaaaaaally thin? I may have screwed it up a little, but the rest was pretty easy... I definitely like the sauce. I don't normally like ginger, but in this case it tastes pretty good! I think I just need to get the meat part down and figure out how to work scallions or onions into it. Learning how to make gyuudon would be loving awesome, too.
|
|
#
?
Apr 19, 2015 01:46
|
|
I found CwD via another goon's post (not sure whose, when, or what thread!) and love it.
|
hallo spacedog posted:It's not hanami unless you've got more alcohol than food. Haha -- my friend (the one planning the okonomiyaki)'s response when I mentioned bringing thermoses of sake, was "what? No. We need a cooler box full of sake." The picnic site (and my place) are right by the biggest liquor store in the province, so the sake will flow.
|
|
#
?
Apr 19, 2015 04:46
|
|
|
What's the difference between Nabe and Shabu Shabu?
|
|
#
?
Apr 19, 2015 04:48
|
|
|
Most nabe I have eaten had quite rich stocks that leaned towards the sweet. The times I've had shabu-shabu the stock was lighter, clearer and not as sweetened. Nabe seem to be more substantial as well, with lost of filling foods like potatoes, konnyaku and the like.
|
|
#
?
Apr 19, 2015 07:21
|
|
|
For me, the problem with Japanese food is that I have no idea where to get specific ingredients. I'm sure that there are a few Japanese food stores in NYC, but it's a matter of knowing where they are. Once I do know, however, I'll be ready to go shopping.RedTonic posted:Cooking With Dog I wonder how much time the chef spent training Francis to sit still while she prepares the food. That definitely couldn't have been easy.
|
|
#
?
Apr 19, 2015 07:31
|
|
|
Nabe is a superset of all those hot pot dishes. Shabushabu, sukiyaki, chanko, etc. are subsets.
|
|
#
?
Apr 19, 2015 07:55
|
|
|
Y-Hat posted:For me, the problem with Japanese food is that I have no idea where to get specific ingredients. I'm sure that there are a few Japanese food stores in NYC, but it's a matter of knowing where they are. Once I do know, however, I'll be ready to go shopping. There are a few! I don't think they're as plenty as the H-Marts but seriously a quick Google would yield ample results... Sunrise Mart in particular is good, and there are a few of those, but my favorite is at (I think) Grand and Wooster in Manhattan. You can also catch an NJT bus between Port Authority and Mitsuwa in Edgewater. Mitsuwa is great.
|
|
#
?
Apr 19, 2015 10:36
|
|
|
If i don't have sake around (or at least cheaper sake i don't mind cooking with), what can i sub for yakitori sauce? I've got the following recipes which at least give me the basic profile: Can i just use mirin and skip the sake? Use some chinese cooking rice wine? Or is the sake a fundamental part of the sauce? From a link in this thread: there were 3 versions: YAKITORI TARE 1 -Soy sauce: 130 cc/ml -Japanese sake: 100 cc/ml -Sweet Japanese sake/mirin: 100 cc/ml -Mizuame: 50 g (if unavailable, use corn syrup) (or honey) -Sugar: 30 g -Garlic: 1 clove (chopped) -Fresh ginger: 5x5cm piece (Thinly sliced) YAKITORI TARE 2 INGREDIENTS: -Soy sauce: 50~60 cc/ml -Sweet Japanese sake/mirin: 50 cc/ml -Japanese sake: 50 cc/ml -Sugar: 1 tablespoon YAKITORI TARE 3 INGREDIENTS: -Japanese sake: 1 tablespoon -Japanese sweet sake/mirin: 1 tablespoon -White wine: 2 tablespoons -Light soy sauce: 7 tablespoons -Thick soy sauce (tamari shoyu): 1/2 teaspoon -Brown sugar: 7 tablespoons -Black pepper: as appropriate -Garlic: 3g (grated) Cooking with dog: 
|
|
#
?
Apr 19, 2015 13:29
|
|
|
toplitzin posted:If i don't have sake around (or at least cheaper sake i don't mind cooking with), what can i sub for yakitori sauce? You can use Chinese cooking wine, I actually prefer it on meat dishes.
|
|
#
?
Apr 19, 2015 13:34
|
|
|
Stringent posted:You can use Chinese cooking wine, I actually prefer it on meat dishes. I assume white over shaoxing? I ask because I realized i have both.
|
|
#
?
Apr 19, 2015 13:38
|
|
|
toplitzin posted:I assume white over shaoxing? I ask because I realized i have both. I've only used shaoxing, never seen white before.
|
|
#
?
Apr 19, 2015 14:40
|
|
|
Pollyanna posted:Thanks for the link! I tried making Ginger Beef tonight, and it doesn't quite look the same. I got thin sliced beef from the grocery store, but it's way thicker and tougher than it looks in the picture. (EDIT: now that I'm actually eating it, it's not as tough as it looked, but definitely thicker) In the pic, it looks like it's practically shavings, while mine's more like fajita thickness. How did it get that thin? Do you just ask the butcher to cut it reaaaaaaally thin? So there are a few things you can do: keep having the meat a bit thicker, which is easy; buy uncut meat and get it about half frozen, then shave it yourself; ask your butcher to slice a cut for you to about sliced bacon thinness; or go to a local Asian market of whatever stripe, where you're likely to find thinly sliced meats in the freezer section if they don't have a butcher counter. I've done all of these, they'll all do for most dishes. Shabu-shabu is honestly one of the few where the meat's thickness is really important. Otherwise, I think the way the meat is sliced really has more to do with the cost of meat in Japan, especially beef. Thin-sliced beef increases surface area, so it both looks and feels as though you have more meat than you really do. That's more satisfying to the appetite but gentler on the wallet. d3rt posted:What's the difference between Nabe and Shabu Shabu? To add a little more detail, shabu-shabu is a type of hot pot where you swish thinly sliced cuts of meat in the hot broth. The name refers to that sound. Other hotpots usually involve a longer simmer period instead. Y-Hat posted:This Youtube channel is why I'm interested in making Japanese food. I wish the non-metric measurements were in cups instead of ounces, but that's only a little bit more work to do on my part. For US cup measures, there's 8 oz to a cup, and 16 Tbsp to a cup. Each Tbsp is 1/2 oz. I keep a scale, graduated measuring glass, and a graduated shot glass around because everyone likes different measurements... But hopefully this helps you out. Different nations' cup measurements don't match, so it's a bit more precise for her to indicate quantities by oz.
|
|
#
?
Apr 19, 2015 14:41
|
|
|
Stringent posted:I've only used shaoxing, never seen white before. Now you see it  
|
|
#
?
Apr 19, 2015 15:06
|
|
|
Stringent posted:Nabe is a superset of all those hot pot dishes. Shabushabu, sukiyaki, chanko, etc. are subsets. Got it. There are Shabu joints are all over the bay area, and I love it so much, but I saw someone post about trying Nabe in Honolulu and was curious. RedTonic posted:To add a little more detail, shabu-shabu is a type of hot pot where you swish thinly sliced cuts of meat in the hot broth. The name refers to that sound. onomatopoeia 
|
|
#
?
Apr 19, 2015 16:32
|
|
|
.
|
|
#
?
Apr 19, 2015 16:33
|
|
|
hallo spacedog posted:It's not hanami unless you've got more alcohol than food. Drunkposting from hanami. Tons of authentic Japanese food. Sake, umeshi, some green tea ale someone brewed, and for comedy value the guy who brought McDonald's. E: and my minion (the masters students I supervise insist I call them that) brought a Japanese friend who made onigiri and inarizushi. And then I got everyone to come back to my place and drunkenly wash all the dishes I brought, while I also washed people's picnic blankets. I now have cherry blossoms in my sink and cherry blossoms in my washing machine. All in all a good day! E2 for content:   The stuff I made. First time making chicken karaage, but it came out really well. The onigiri is pink, though it's hard to see in the light. Lead out in cuffs fucked around with this message at 08:41 on Apr 20, 2015 |
|
#
?
Apr 20, 2015 00:31
|
|
|
Y-Hat posted:For me, the problem with Japanese food is that I have no idea where to get specific ingredients. I'm sure that there are a few Japanese food stores in NYC, but it's a matter of knowing where they are. Once I do know, however, I'll be ready to go shopping. There's three Sunrise Marts in Manhattan. One in SoHo, one by Astor Place, and one by Grand Central Terminal. You can also find a lot of ingredients for Japanese food at Korean and Chinese groceries, like H-Mart in K-Town, M2M in the East Village, Hong Kong Supermarket and New York Mart in Chinatown. I'm not too sure about the other boroughs though.
|
|
#
?
Apr 25, 2015 09:20
|
|
|
Anybody got a good yakisoba sauce recipe? I don't like it sweet. I've never made it before but I assume it's just fry things until cooked and the only real thing to know is the sauce.
|
|
#
?
May 3, 2015 15:54
|
|
|
I'd like to know as well. All my searches before turned out pretty fruitless. Seems like everybody just buys bulldog.
|
|
#
?
May 4, 2015 02:15
|
|
|
Thoht posted:I'd like to know as well. All my searches before turned out pretty fruitless. Seems like everybody just buys bulldog. Basically this. We did spend a few months once trying to replicate bulldog sauce and it was entirely fruitless.
|
|
#
?
May 4, 2015 06:16
|
|
|
I was able to find some online. So yakisoba is basically: Boil noodles until almost cooked. Fry pork and vegetables in a normal frying of pork and vegetables way. Add the noodles. Bulldog sauce until it tastes like you want it. Anything else to know?
|
|
#
?
May 4, 2015 06:33
|
|
|
Grand Fromage posted:I was able to find some online. So yakisoba is basically: Don't boil the noodles unless you're using some kind of really different noodles. Most yakisoba noodles cook in a small amount of water in the pan. But essentially that's it, top with plenty of benishouga, aonori and mayo for max authenticity.
|
|
#
?
May 4, 2015 12:58
|
|
|
Grand Fromage posted:I was able to find some online. So yakisoba is basically: Benishoga
|
|
#
?
May 4, 2015 12:59
|
|
|
hallo spacedog posted:Don't boil the noodles unless you're using some kind of really different noodles. Most yakisoba noodles cook in a small amount of water in the pan. But essentially that's it, top with plenty of benishouga, aonori and mayo for max authenticity. I don't know if I can actually score yakisoba noodles here. I've seen soba, somen, and dried udon. I have access to various Chinese noodles though, if one's a good substitute.
|
|
#
?
May 4, 2015 13:29
|
|
|
Grand Fromage posted:I don't know if I can actually score yakisoba noodles here. I've seen soba, somen, and dried udon. I have access to various Chinese noodles though, if one's a good substitute. Since yakisoba is basically japanised chow mein the yellow Chinese noodles are probably your best bet. Despite the name yakisoba doesn't use buckwheat noodles at all.
|
|
#
?
May 4, 2015 13:50
|
|
|
toplitzin posted:Now you see it I have white wine that is labeled Shaoxing, I don't read Chinese and didn't realize that dark shaoxing was a thing too! It's getting warm outside so I've been doing a lot of grilling. I love the cookbook "The Japanese Grill". Incredible photos and recipes. The gyu-dare recipe in it tastes great on chicken in addition to beef, with some nanami togarashi. You can make a big batch of marinade and have grilled meat whenever during the week. What is Japanese parsley? Is curly parsley a reasonable substitute or is the flavor completely off? Also does anyone have any good grill recipes?
|
|
#
?
May 5, 2015 02:42
|
|
|
ashgromnies posted:What is Japanese parsley? Is curly parsley a reasonable substitute or is the flavor completely off? Presumably it's Mitsuba. Curly parsley won't really be the same. You could try celery leaf or watercress as a substitute.
|
|
#
?
May 5, 2015 07:41
|
|
|
Bought a Shiso plant for 5bux at the farmer's market. It apparently has the potential to be terribly invasive in Florida (like just about every other plant from japan...) It's also terribly delicious. Gonna get a nice pot for it and try not to eat all of it.
|
|
#
?
Jun 10, 2015 00:15
|
|
|
Suspect Bucket posted:Bought a Shiso plant for 5bux at the farmer's market. It apparently has the potential to be terribly invasive in Florida (like just about every other plant from japan...) It's also terribly delicious. Gonna get a nice pot for it and try not to eat all of it. Yeah when I mentioned that I was growing shiso to a Japanese friend, her response was "What? But it's like a weed!" Apparently it's also a problem in Taiwan. I haven't had trouble with it self-propagating, but I'm in the Pacific Northwest. I guess it's more invasive in warmer climates? Anyway, mine tended to put on a ton of seed heads towards the end of the season, so keep it in the pot and don't let those spread. It's a pretty vigorous plant even here, so you shouldn't have any shortage of it.
|
|
#
?
Jun 10, 2015 02:23
|
|
|
Shiso pesto.
|
|
#
?
Jun 10, 2015 02:36
|
|
|
hallo spacedog posted:Shiso pesto. Ooh, that could be interesting. Cut it a bit with some of the malabar spinach I have hanging around, make it with garlic and maybe some of the green peppers and chives I have growing. Because my basil keeps flowering and tasting like shiiit.
|
|
#
?
Jun 10, 2015 02:40
|
|
|
Not that I have any right providing insight when it comes to plants (because I kill anything green that comes into my possession) but aren't you supposed to pinch them as soon as it starts budding?
|
|
#
?
Jun 10, 2015 17:11
|
|
|
kinmik posted:Not that I have any right providing insight when it comes to plants (because I kill anything green that comes into my possession) but aren't you supposed to pinch them as soon as it starts budding? Yeah, but they escape notice sometimes. We've been having a ton of rain, it's been mulched and weeded well, so some days I don't get out to the garden much because there's not much to do. I've also been crazy busy. But I do love my little Hugelkulture. I can see it from my bedroom window and there's 2 adorable sunflowers in there cheering me up through this miserable cold I'm having.
|
|
#
?
Jun 10, 2015 18:09
|
|
|
Is there a proper recipe for a pork belly rice bowl? I was planning to make something from Izakaya with the pork belly but the way things worked out I've got the pork and rice and wondering what I can salvage. I found this but like seeing multiple recipes for a dish: https://cookpad.com/us/recipes/156586-cubed-pork-belly-rice-bowl
|
|
#
?
Jun 16, 2015 20:39
|
|
|
I didn't gently caress this up too bad: Would make again.
|
|
#
?
Jun 18, 2015 04:47
|
|
|
That looks great. Is that smoked bacon on top? How was it? It didn't overpower the other flavors did it?
|
|
#
?
Jun 18, 2015 17:18
|
|
|
gently caress yeah, okos are one of my favorite pig-out foods. Looks great!
|
|
#
?
Jun 18, 2015 20:20
|
|
|
kinmik posted:That looks great. Is that smoked bacon on top? How was it? It didn't overpower the other flavors did it? Yeah, it's bacon up top. For the other two, I chopped up the bacon and mixed it into the batter. If anything, the dashi was a bit overpowering; however, it came out incredibly fluffy and delicious. It was my first time making it, and the second time I've had it. The first time I had it was in a hole in the wall place in Kyoto:  If I leaned back, I would lean against the sliding door.
|
|
#
?
Jun 19, 2015 02:26
|
|
|
|
| # ? Apr 24, 2024 19:18 |
|
|
If your okonomi restaurant doesn't look like a threadbare shack then you're in the wrong place IMO.
|
|
#
?
Jun 19, 2015 04:31
|
|