|
Do you use a onigiri mold? My onigiri vastly improved since I bought one.
|
#
¿
Mar 10, 2016 17:06
|
|
|
|
| # ¿ Apr 27, 2024 01:19 |
|
|
Grand Fromage posted:Getting hot as balls over here. What are your favorite summer recipes? The only one I know is cold soba with tsuyu. This was a while ago and it's not japanese, but Korean mul naengmyeon and bibim naengmyeon are sooooo nice on a hot day. Soba noodles in a ice cold sour broth or spicy sauce with daikon and a couple boiled eggs and sliced meats. The best.
|
|
#
¿
Jul 1, 2016 04:54
|
|
|
Is there a specific go-to brand of instant dashi?
|
|
#
¿
Feb 12, 2017 09:20
|
|
|
Grand Fromage posted:I also use Ajinomoto. Sometimes if you're lucky there's a variety you can find, there's some made with anchovies instead of katsuobushi for a more Korean thing. Oooh, I need to keep my eyes out for that cuz I am terrible at keeping dried anchovy around for Korean style. Thanks.
|
|
#
¿
Feb 12, 2017 21:36
|
|
|
Shiso as a compound butter is dope
|
|
#
¿
Dec 27, 2017 21:28
|
|
|
Arrgytehpirate posted:I tried to make a cold soba inspired noodle dish the other night and it went very poorly. If you're looking to make the more traditional broth/dipping sauce that goes with soba, you wanna look at making mentsuyu.
|
|
#
¿
Jan 18, 2018 00:59
|
|
|
Ultimate Mango posted:I impulse bought a box of Golden Curry (mild because Mrs Mango can’t handle literally any spice), and I can’t seem to find any recipe other than what’s on the box. Even the internet just has a bunch of people making the box recipe. That's kinda the point of Japanese Curry. It's the least exciting curry besides Mrs Gundersen's curried chicken salad that comes out for every potluck at the community center. I like Japanese curry, and everyone has their own little something extra, but if you want an interesting curry, I suggest looking elsewhere.
|
|
#
¿
Feb 11, 2018 15:44
|
|
|
I don't like vinegared rice with onigiri. I like to dip the mold in salt water and that is enough to flavor the rice when you compress it. I never remember what it's called but the spent kombu and bonito after making dashi is great chopped super fine and stuffed in onigiri. Other than that I'm all about the tuna mayo.
|
|
#
¿
Feb 16, 2018 23:19
|
|
|
https://www.youtube.com/watch?v=X7lronS0hw0 Watch videos from these guys and get inspiration  Through a couple videos they eat every onigiri available from 7-11 and Lawsons. Almost all of them look great and makes me wish there were Japanese 7-11s in the US.
|
|
#
¿
Feb 17, 2018 13:39
|
|
|
Doc Walrus posted:Whoa what the gently caress? How do you keep the rice together tight enough for that? That sounds incredible. Onigiri is finger food so you should be compressing the rice well enough to eat it without it falling apart. That'll be strong enough to toss in a pan and get it crispy on all sides. 
|
|
#
¿
Feb 18, 2018 00:40
|
|
|
Are you actively agitating the rice? I put my rice in the cooker pot, full to just over the level of the rice and agitate the water with my hand for like 10 seconds until the water is nice and cloudy. Drain most of the water off, repeat until the water is mostly clear. Usually like 3 - 5 times for me.
|
|
#
¿
Feb 20, 2018 16:41
|
|
|
I like adding a small amount of grated asian pear
|
|
#
¿
Feb 21, 2018 02:01
|
|
|
Doc Walrus posted:Leftover beef/ veg it is! This coming week's gonna be a good week for onigiri. I got some salmon skins from an Asian supermarket that opened up (another one!), big can of tuna, and we're making a lot of curry this week. Crispy Salmon Skin Rice Bowls
|
|
#
¿
Mar 11, 2018 20:14
|
|
|
I really like this lady's stuff https://www.justonecookbook.com I'm still working through her recipes but they've all been fairly straight forward and delicious so far.
|
|
#
¿
Jun 8, 2018 00:42
|
|
|
I just get both off Amazon cuz the big bags are cheaper than my local Japanese grocery.
|
|
#
¿
Jun 26, 2018 13:49
|
|
|
hakimashou posted:The whole foods has maitake mushrooms and they're pretty expensive. I got you, fam
|
|
#
¿
Sep 17, 2018 23:20
|
|
|
It's a mustard green, so it's a touch bitter, but pretty mild and the stalks/leaves aren't too stringy. I've seen it mostly as a nimono or tossed into soup.
|
|
#
¿
Oct 4, 2018 04:41
|
|
|
I love instant ramen. There's a lot of packs I can't find easily in the US that are legit delicious. One that I can, though, is Nissin Raoh. The tonkotsu and miso packs are pretty good. I've found a Toyama style bowl that has surprisingly good noodles, too. Just don't compare instant to stuff you get at a shop.
|
|
#
¿
Dec 2, 2018 01:04
|
|
|
EVG posted:Is the Hondashi granulated stock base I can get at my local Asian market okay to use, or just trash? It's all I've used before and it seems okay, if not spectacular. I use hondashi a lot. It's fine unless you're doing a dish where the dashi is a (or the) prominent flavor.
|
|
#
¿
Jan 31, 2019 19:52
|
|
|
Steamed is my favorite way, seems to get a fluffier texture than boiling or roasting
|
|
#
¿
Feb 17, 2019 04:06
|
|
|
Grand Fromage posted:You doing Osaka or Hiroshima? I did extensive research into these last time I was in Japan and came down hard on the Hiroshima side. 
|
|
#
¿
Jun 22, 2019 21:18
|
|
|
If you have an H-Mart nearby you should not complain about finding anything as common as bonito flakes 
|
|
#
¿
Jun 24, 2019 14:54
|
|
|
Noslo posted:I've been hearing a lot about H-Mart and I'm considering making a road trip there. There's a bunch in Washington DC surrounding areas but that's at least an hour each way for me. Go hungry and eat a pile of food from the food court. Also fill up your trunk with a pile of Korean instant noodles.
|
|
#
¿
Jun 26, 2019 23:37
|
|
|
|
| # ¿ Apr 27, 2024 01:19 |
|
|
Suntory Toki is pretty tasty and cheap is you want to mix
|
|
#
¿
Oct 29, 2019 13:41
|
|