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This thread needs some chuuka food appreciation. Any good recipes for sara udon and gyoza?
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Jul 22, 2014 21:05
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hallo spacedog posted:That's actually a really interesting question since it's basically just a topping for rice, I've never heard of anyone cooking using it. So I consulted cookpad and... there isn't anything all that interesting. One person put some in their rice porridge, and another one was someone opened up a pacific saury, stuffed it with gohandesuyo, rolled it in karaage mix (you could just do salt and pepper and katakuriko or potato starch) and fried it. That would be awesome. As for natto, I think it's the texture that repels outsiders. Most westerners aren't familiar with food which has a... slime texture to it. They're not thinking really about the taste or smell (which isn't really ammonia-like to me, it's more of a leather or horse-blanket smell to me... which granted, doesn't sound any better) but I think it's the texture, to which the only similar thing they know is snot. I also know a lot of non-Asians which seem grossed out by an paste too; I think it's because for them, the only analogous texture for them would be refried beans. The flavor doesn't match up with their pre-defined experience with that texture and weirds them out.
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Jul 23, 2014 22:30
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hallo spacedog posted:Yep, it is exactly that simple. I like the ones with shiso added for onigiri. Matsutake and carrots cooked with some dashi broth is really great in onigiri.
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Aug 15, 2014 19:23
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Rocko Bonaparte posted:Anybody have a link to an anal-retentive ramen writeup? I can bullshit something passable for dinner, but I think I've decided it's time I explored the details with a fine comb. I'm particularly looking for a red ramen that's spicy. It would have pork broth, but be mostly vegetables. I have the gist of soft-boiled eggs, matching noodles to broth, and those little things. However, I'd like to get something down to: I have this book and just flipping through it, the thing is, there's no standard for the cuts of meat used or the exact mix of vegetables. I've seen the usage of chicken (often necks and feet), beef bones, beef, pork bones, pork meat, pork fat and Generally speaking as for noodles, I think it's kind of a very general principle that as the broth gets thicker, heavier and stronger flavored, you use a thicker noodle. Light shio ramen I think usually is served with thinner noodles, and on the other end of the spectrum, tsukemen has very thick noodles and a very thick and strong soup. ookuwagata fucked around with this message at 21:05 on Oct 2, 2015 |
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Oct 1, 2015 11:13
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Personally, if you can find (or are willing to pay dearly for them) matsutake as they are in season, I like matsutake onigiri. You make matsutake gohan, which is basically just tossing in some cleaned, sliced matsutake into the rice cooker with dashi, then you mould it into onigiri. Sometimes I'll also cook a little chicken and stick that in the middle. Ikura onigiri is also great. If I'm going to pack onigiri for lunch, I prefer to keep the nori separate from the riceball in it's own bag. I'm not a fan of the way that nori becomes soft and adopts a wet-paper-like texture when you seal it in a bento or bag with the rice.
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Dec 21, 2015 10:17
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