The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

The Something Awful Forums > Discussion > Goons with Spoons > The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

Lawman 0: Aug 17, 2010

I have some dried nori sitting in my pantry what should I do with it?
Also I don't like/don't want to make sushi.

# ¿ Feb 15, 2015 23:17

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# ¿ Apr 27, 2024 16:47

Lawman 0: Aug 17, 2010

Suspect Bucket posted:

Tear it into little peices on top of any rice dish

That's too easy! :mad:

# ¿ Feb 16, 2015 00:10

Lawman 0: Aug 17, 2010

Lead out in cuffs posted:

Oh I put konbu into both broths as well. I cut it into strips and tied it into knots so it could be eaten towards the end. But yeah, konbu broth, or alternately konbu dashi-no-moto (available locally here), are definitely the way for vegan.

Let's see, the broths went something like this:

2 tbsp aka miso
2 tbsp mirin
2 tbsp sake (actually cheap Chinese cooking wine, but close)
2 tbsp soy sauce
1/2 sheet konbu
3 cups water
1 cup shitaki-soaking water

2 tbsp peanut butter
2 tsp szechuan pepper
1 tbsp rice vinegar
2 tbsp mirin
2 tbsp sake (actually cheap Chinese cooking wine, but close)
2 tbsp soy sauce
1/2 sheet konbu
4 cups water

And I topped off with konbu dashi-no-moto stock as we cooked.

I'll definitely try fried tofu next time. It would also make the meal that much more washoku-compliant (just needs something grilled).

I haven't tried this myself, but one of my recipe books suggests boiling it down with soy sauce, chilli pepper, sake and mirin to make a kind of furikake (rice topping) paste. They say 5 sheets nori, 4 tbsp soy, 1 tbsp sake, 1/2 tbsp sugar, 1/2 tbsp mirin, 1 chilli pepper.

Where would I find mirin and also what sort of sake should I use since the local booze store has a decent selection?

# ¿ Feb 16, 2015 13:59

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