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Phone posted:I didn't gently caress this up too bad:
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Jun 22, 2015 14:30
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What's a good recipe for the sauce that you find on top of katsudon? I know it's worcestershire + mirin + other things but I'm a bit lost.
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Jun 22, 2015 17:00
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i think you need some ketchup in there too
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Jun 22, 2015 17:18
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If you havn't been watching the new Go! Francis! thing over at CookingWithDog, I suggest you start here and now. https://www.youtube.com/watch?v=SftNP1FTOEU Francis' american accent is amazing. I do love a raw egg on hot rice though. Especially if I make bacon fried rice. Then top it off with some sambal olek. Or just some soy sauce and sesame oil. Mmm. I use fresh eggs I get from the farm I work at though. So if I get food poisoning, it's no-one's fault but my own. edit: Ooh, exploring Japaneese factory farming next episode. Looks like they'll be in a cage-free facility. Nice to see. I just wish those chickens got some more sunlight and fresh air, they're paler then an all-ginger basement LAN party. I want eggy rice now, ugh. 
Suspect Bucket fucked around with this message at 05:06 on Jun 23, 2015 |
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Jun 23, 2015 04:54
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Have some <1in boneless pork chops and I'd like to try making pork katsu. Anyone have a good recipe? Also, I love Silver Spoon (the manga posted above) and how much they really enjoy the delicious foods they eat. It made me try raw egg on hot rice, and it IS delicious.
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Jun 30, 2015 21:16
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EVG posted:Have some <1in boneless pork chops and I'd like to try making pork katsu. Anyone have a good recipe? If you're going to katsu them I would recommend butterflying them first, as that seems really thick. There isn't really a recipe to katsu, per se. If you want you can put salt, pepper and a little sake on the meat for a while before making it. Then pat dry, put a light flour coating, tapping off excess. Dredge in beaten egg then in panko breadcrumbs, and now here's the not so secret secret, repeat the egg and breadcrumbs step about 2x more. Then here's the other secret that isn't, the frying oil needs to be maintained at a perfect temp AND you should fry them twice to get a real good color. Also don't crowd the oil as it will drop the temp. Serve with white rice, shredded cabbage with Japanese mayo on it, lemon wedges and tonkatsu sauce.
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Jul 1, 2015 01:41
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tonberrytoby posted:Could you post the whole recipe? I want to try and make some myself. It's from the Japanese Soul Food cookbook. I transcribed it on my phone and I really don't feel like doing it word-for-word: 2 cups of flour 1 cup dashi (sub water) 2 tsp sugar 1 tsp salt 1 tsp baking powder 1lb cabbage shredded (no stems) 4 eggs 8oz bacon/pork belly 1. Combine the batter and mix well 2. Add cabbage and coat the cabbage with the batter. 3. Crack the eggs into the mix and mix lightly 4. Set a pan on the burner and lightly coat with oil, low-medium heat 5. Add batter to pan, 6" across, 1" thick 6. Place bacon on top of the okonomiyaki batter 7. Cook the one side for 3 minutes, carefully flip to bacon side down, cook 5 minutes, flip back over and cook for 2 minutes 8. Remove from heat and top with okonomi sauce, kewpie mayo, aonori and benito flakes Makes/serves 4 okonomiyaki
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Jul 2, 2015 02:42
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I would gently caress this up so badly, but I really want to try this. I'm pretty sure there are no Japanese restaurants in my area that would make this as well. https://www.youtube.com/watch?v=vS08Ai4cSCw
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Jul 6, 2015 21:34
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IndianaZoidberg posted:I would gently caress this up so badly, but I really want to try this. I'm pretty sure there are no Japanese restaurants in my area that would make this as well.
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Jul 6, 2015 23:57
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Sashimi posted:You could always try making Osaka style. Ingredients are all the same, but most of it is cooked inside the batter instead of piling it on in layers. I personally prefer the Osaka style, anyway. I had Hiroshima style in... Hiroshima and it seemed a bit too heavy on the plain carb layers for me, with the noodles and the crepe. I prefer the ingredients distributed throughout the pancake.
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Jul 7, 2015 01:37
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I got some ramen going on today  
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Jul 7, 2015 01:59
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So does anyone know anything about cooking vegetarian Japanese food? I can make a good maki roll and an okayish no-fish dashi but I'm really yearning to branch out. There's just something about cooking Japanese food that I find very calming/meditative, and of course it's all delicious, so I'm always looking for excuses to make some. I should learn how to make tamagoyaki one of these days.
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Aug 12, 2015 01:22
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Philip Rivers posted:So does anyone know anything about cooking vegetarian Japanese food? I can make a good maki roll and an okayish no-fish dashi but I'm really yearning to branch out. There's just something about cooking Japanese food that I find very calming/meditative, and of course it's all delicious, so I'm always looking for excuses to make some. You might want to look into shojin-ryori, which is vegetarian buddhist cuisine. I've always felt like Japanese food is somewhat adaptable to vegetarian palates (in that you can use konbu-dashi in place of regular dashi in a LOT of preparations and not drastically miss out on the flavor, and that the backbone of the cuisine is around vegetables and other items that aren't meat,) without necessarily losing out on a lot. You might want to try making ganmodoki (https://cookpad.com/us/recipes/170234-light-and-fluffy-homemade-ganmodoki-fried-tofu-fritters) which are really tasty, if you have access to okara, which are a dry, fluffy left-over product from tofu-pressing. Some Asian markets sell these, or if you make your own tofu you can get it, but I think a lot of tofu makers in the US must sell it for animal feed, unfortunately.
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Aug 12, 2015 03:33
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Philip Rivers posted:So does anyone know anything about cooking vegetarian Japanese food? I can make a good maki roll and an okayish no-fish dashi but I'm really yearning to branch out. There's just something about cooking Japanese food that I find very calming/meditative, and of course it's all delicious, so I'm always looking for excuses to make some. http://www.neverendingvoyage.com/vegetarian-survival-guide-to-japan/ Look at pretty pictures of simple vegetarian japanese food. Google recipes. Vegetarian goya chanpuru and a good okonomiyaki will serve you pretty good, too. Assuming you can get goya. E: If you can't, play with the ten trillion different types of okonomiyaki and sauce combinations you can make until you find one you like.
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Aug 12, 2015 14:29
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This book is cool, too. http://www.amazon.com/Kansha-Celebrating-Japans-Vegetarian-Traditions/dp/1580089550
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Aug 12, 2015 14:34
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Grand Fromage posted:This book is cool, too. http://www.amazon.com/Kansha-Celebrating-Japans-Vegetarian-Traditions/dp/1580089550 Yeah that's the one that came to mind first for me. It's worth noting that it is fully vegan, not just vegetarian. Does anyone have some good info on the history of shojin-ryori, particularly with regards to it being enforced as law? I've read in quite a few places about meat consumption having been banned in Japan for Buddhist reasons, but everything I'm finding on my current search is pretty contradictory and uncertain.
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Aug 12, 2015 21:36
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What is the Japanese clear broth soup with sliced green onion? Sometimes it has miso in it but usually not. I've never seen it as a main dish but it's common as a side, especially at like tonkatsu places.
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Aug 16, 2015 04:41
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It's just dashi broth. Dashi is used as stock/base for practically any other Japanese soup.
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Aug 16, 2015 08:52
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I know but it's always modified. That soup never tastes like pure dashi but I don't know what they add to it. I'm also wondering what the name is.
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Aug 16, 2015 09:17
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Suimono? I think the base is usually just dashi with added shoyu and mirin.
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Aug 16, 2015 11:47
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Yep, that's it. Looks like soy sauce/salt/sake is the usual addition.
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Aug 16, 2015 11:59
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Anyone have tips for actually good zaru soba stuff in a grocery store? I really like it done right, but all the soba noodles and sauces I try to by are just insipid.
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Aug 16, 2015 14:08
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Hey, as a poor person who doesn't have a whole lot of fancy equipment (or even a gas stove, mine's electric, unfortunately), are there any entry-level authentic japanese recipes I can easily make without access to an ethnic market? The nearest one is about two hours away, so there's not much I'm going to be able to get.
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Aug 17, 2015 18:49
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There really isn't much you can do without some basics, but the basics aren't expensive and they all keep very well. Are you in the US? You can buy everything you need on Amazon. If you can score soy sauce, miso, sake, mirin, rice vinegar, kombu, katsuobushi, and nori you'll have a lot of options. Dried dashi powder is honestly fine most of the time too, so while there are other things you can do with kombu/katsuobushi you could skip those for now and just get powder. It's a bit of an upfront expense but none of that stuff is very perishable. You'll also need rice but that should be easy enough to get. Short grain. There's a lot of specialized Japanese cooking equipment but if you own a pot and a pan you're fine. A lot of that poo poo isn't really necessary.
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Aug 17, 2015 18:58
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I'm trying to find the difference between tatsu-age and karaage and I'm finding differing information. Is there a definite distinction besides one having ginger in the marinade sometimes and the other not?
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Aug 17, 2015 21:42
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net work error posted:I'm trying to find the difference between tatsu-age and karaage and I'm finding differing information. Is there a definite distinction besides one having ginger in the marinade sometimes and the other not? Technically there really isn't. Tatsuta age is in the Japanese style and kara age is in the Chinese style. I think tatsuta often has soy sauce in the marinade while kara age does not, and some people say you use wheat flour for kara age, while you definitely use potato or kudzu starch for tatsuta age, but I've seen kara age that way too.
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Aug 17, 2015 23:43
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hallo spacedog posted:kudzu starch Wait. Kudzu starch? Fo real, that is a product?
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Aug 18, 2015 03:05
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JohnCompany posted:Anyone have tips for actually good zaru soba stuff in a grocery store? I really like it done right, but all the soba noodles and sauces I try to by are just insipid. Just make your own sauce. All you need is soy sauce, mirin and sugar, then combine that with dashi to make mentsuyu. Maki's recipe is good: http://www.justhungry.com/basics-kaeshi-soba-and-udon-noodle-soup-or-sauce-base As for the noodles, I'm not clear on what the problem is. The most important thing is to make sure you're cooking them correctly (cooling and washing them to remove the starch). What qualities do you prefer in soba? wontondestruction posted:Wait. Kudzu starch? Fo real, that is a product? Definitely. You can use it a lot like cornstarch (breading for frying or thickening sauces). Also, kuzumochi is great (although before it sets it looks suspiciously like cum). Before:  After (with toppings): 
midori-a-gogo fucked around with this message at 12:23 on Aug 18, 2015 |
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Aug 18, 2015 12:14
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Looking at recipes for tonkatsu and seeing that it's generally served with shredded cabbage. All the pictures seem to show a green cabbage, but I have half a red one in my fridge. I very seldom eat cabbage and am not sure of it's purpose with this dish, so checking to see if red would be a fair substitution. Is it really just thinly shredded cabbage? Or is there some sort of dressing normally served on it?
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Aug 18, 2015 15:32
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EVG posted:Looking at recipes for tonkatsu and seeing that it's generally served with shredded cabbage. All the pictures seem to show a green cabbage, but I have half a red one in my fridge. I very seldom eat cabbage and am not sure of it's purpose with this dish, so checking to see if red would be a fair substitution. yes, it's just cabbage...not that you cannot dress it with something, but that's not the common thing to do example: http://japanese-kitchen.net/sliced-cabbage-for-katsu/ they mention the use of a mandolin, and yes, do so if you have one (and if you don't have one, it would be a great opportunity to buy one, as they are awesome for more than shredding cabbage) Just use the red cabbage if you don't have another use for it, as it might not be a perfect, but it is a fair substitution....thin slicing will be even more important though. (As a non-japanese person, I would use my red cabbage to create a light coleslaw with apple and stuff to go with my tonkatsu)
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Aug 18, 2015 17:32
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They usually give you some Japanese mayo to squeeze on it when you eat it.
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Aug 18, 2015 22:53
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Goddddd why is Japanese mayo so good
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Aug 19, 2015 01:03
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So I made my karaage/tatsu-age and while OK it wasn't quite as good as I'd liked. Part of it was that I cut the pieces of chicken too small I think but the other is that I don't think it marinated long enough. Reading recipes most mentioned not to let it marinade for more than an hour since it would draw out too much moisture because of the salt content of the soy sauce but that didn't seem to do much so what's the secret to a good marinading? Please provide cool karaage/tatsu-age Tips And Tricks fellow goons.
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Aug 19, 2015 13:31
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i don't think marinating chicken longer will do a lot, but -salt and pepper your chicken before the "breading" part, -put spices in the breading as per your recipe, -salt and pepper afterwards.
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Aug 19, 2015 17:34
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Salting ahead of time won't make your meat dry nor tough. It's a myth.
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Aug 19, 2015 19:12
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Did you use chicken breast because that would be a huge mistake right there.
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Aug 20, 2015 04:56
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hallo spacedog posted:Did you use chicken breast because that would be a huge mistake right there. No I used thigh meat and I think the answer is as mentioned above to simply marinade it longer.
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Aug 20, 2015 14:59
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What exactly was the problem? The flavor, the juiciness?
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Aug 20, 2015 16:33
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Philip Rivers posted:Goddddd why is Japanese mayo so good
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Aug 21, 2015 15:11
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| # ? May 10, 2024 12:29 |
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Grand Fromage posted:What exactly was the problem? The flavor, the juiciness? The juiciness was more because I cut them too small because the larger pieces I did were nice and juicy. Flavor-wise it felt like the marinade was there but hadn't really gotten into the chicken. I'll make a second batch one of these days and have another trip report to see if marinading longer does the trick.
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Aug 21, 2015 19:33
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