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.

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totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Try this!　https://www.youtube.com/watch?v=CJZuQvmSR2k

# ¿ Mar 10, 2016 17:31

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# ¿ May 12, 2024 06:55

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Suspect Bucket posted:

Someone suggested a really good series on Chinese food (In china! By a Chinese broadcasting company! For Chinese people to watch! I actually think it might have been you who suggested it, Fromage. I forget the name of the documentary though, it was a series) that went pretty in-depth on tofu. It was super interesting! But then towards the end, they start talking about Milky Tofu, a kind of tofu made from milk, and showing how they make it. And oh wow does Milky Tofu look so super cool and interesting and why have I never heard about this stuff, that's so neat, I gotta try making it myself, hell, I bet I could it looks just like make...ing...cheese. It's cheese. That is cheese that they are making. Why did I not realize this.

Tofu is bean cheese.

Now here's a question. Why does tofu puff when you fry it? Aburaage looks almost like a weird pita pocket sometimes. How's it doing that?

A Bite of China

# ¿ Apr 8, 2016 18:16

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Suspect Bucket posted:

Tradsies. You can have all my carrots. However, there's the sad chance you've never tasted a fine summer ripe cherry tomato fresh off the vine. It's the candy of June.

Does anyone have a good method for organizing chopsticks? All of mine are in the butter knife section of my silverware drawer, and it looks messy. Can never find two of the same chopstick.

Get a bunch of the same ones. Voila.

# ¿ Apr 11, 2016 05:21

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Would have just made a simple fried rice at that point, myself.

# ¿ Feb 7, 2017 22:58

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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So you boiled onions and eggs? I mean, oyakodon is chicken/eggs over rice so I'm not sure how you omitted the rice.

# ¿ Feb 7, 2017 23:12

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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The only good argument against MSG is the same argument against salt - reduction of sodium intake.

# ¿ Feb 14, 2017 15:30

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Babylon Astronaut posted:

https://www.cdc.gov/salt/

This is what we've been trying to tell you. Please stop digging.

totalnewbie posted:

The only good argument against MSG is the same argument against salt - reduction of sodium intake.

# ¿ Apr 3, 2017 15:26

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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That's the gelatin, it will turn back to liquid when you heat it back up.

# ¿ Apr 11, 2017 15:31

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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POOL IS CLOSED posted:

Yup, it's supposed to be like that! That well beyond rustic look is pretty prized.

The Mori family is one of six pottery families given Hideyoshi's personal protection, and one of the three that remain active in the pottery scene.

Bizen pottery is actually unglazed. The red color is a characteristic of Imbe clay and is obtained by oxidation during firing. Some ash has also flecked into the bowl during firing, which contributes to some pale spots called goma, or sesame seeds. The darkened area is from charcoal added to the tunnel kiln near the end of the firing process.

The piece doesn't feel nearly as rough as it looks and is really pleasant to handle.

How much does something like that cost?

Suspect Bucket posted:

Is the clay... supposed to look like the poo poo you take after a food truck festival? Your bowl looks like someone enjoyed a lot of meat on a stick and mexicorn.

I mean, no disrespect to the hand crafting and very authentic nature of it, but that clay and glaze looks hella rough.

edit: My mistake, I have done some googling, and holy hell. Yours is not the roughest of the bunch by far.

Are you familiar with https://en.wikipedia.org/wiki/Wabi-sabi ?

# ¿ May 3, 2017 14:26

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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I was wondering specifically about the price of something that's specifically named like what you have. I know someone that is a ceramic artist and she had expressed an interest in getting something like that from Japan. But if it's hundreds then I doubt that's something I can pick up for her. Thanks!

# ¿ May 3, 2017 14:47

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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How expensive could one of those be? I'd just buy one and use it whenever. Doesn't seem like a big loss if you only use it a few times, even.

# ¿ May 9, 2017 01:10

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Stringent posted:

Gravity's guide is the place to start for mapo:
http://goonswithspoons.com/Ma_Po_Tofu,_Gravity%27s_Guide

I can't see the GWS site from work but read this blog about how to find good doubanjiang: http://themalaproject.com/pixian-chili-bean-paste-douban-jiang/

# ¿ Jun 9, 2017 22:47

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Or just fried rice.

# ¿ Jun 14, 2017 17:39

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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I dunno about sous vide but I've made this chashu (the pork belly on ramen) and it's quite easy and delicious. http://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.html

# ¿ Jun 15, 2017 05:06

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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明太子

# ¿ Jun 18, 2017 06:01

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Japanese curry roux is just butter, curry powder, garam masala, and flour. I make my own roux and experiment with different blends see which particular curry powder/garam masala I like best.

# ¿ Aug 21, 2017 12:52

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Wrennic_26 posted:

This is wonderful, thank you. I live in the boonies, and the only good store carrying Japanese curry stopped stocking it a long while back; I never got to trying to recreate it. Labor Day project ahoy!

If you're REALLY in a pinch, you can start with curry powder and garam masala as a base and go from there.

# ¿ Sep 4, 2017 06:13

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Vegetarian or vegan?

Anyway, you can make your own roux for Japanese curry really easily. It's just flour, curry powder, garam masala, and butter.

You can either start with commercial blends or mix your own, but then you end up needing to buy a lot of different individual spices.

# ¿ Nov 13, 2017 13:24

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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You can play around with meats / vegetables but yeah Japanese curry is pretty basic when you've got a box of roux.

# ¿ Feb 10, 2018 23:25

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Doc Walrus posted:

Whoa what the gently caress? How do you keep the rice together tight enough for that? That sounds incredible.

Try these techniques: https://youtu.be/9Hn0R7NftAo

# ¿ Feb 18, 2018 01:39

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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You can try letting off some of the steam to dry it out a bit but, basically, make more rice and just experiment with the amount of washing, water, and steam time. And make sure you only change one variable at a time.

You'll figure out how to adjust things to get the kind of rice you want soon enough (e.g., less sticky/drier rice for use with stews)

# ¿ Feb 20, 2018 19:02

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Feenix posted:

Posted in general questions but may be more relevant here:

Any of ya'll ever make Tamago Ajitsuke for ramen? I did a 3 minute egg in the instant pot. Ice bathed it. Peeled it. It "felt" great. Just right. You could tell it was soft.

I marinated them in the marinade and tested one about 5 hours later and it was firm yellow. LIke almost a hardboiled egg.

The marinade hadn't penetrated fully. So it can't be that, right??

My only guess was there was still residual heat in the egg post ice-bath?

Any ideas?

Yes, that and did you stick the marinade/egg in the 'fridge? That's what I did and it ended up with a fine texture.

Probably something you really have to just try a few more times to get the hang of it.

# ¿ Oct 2, 2018 02:47

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Here's a helpful 4 minute instructional video on how to make おにぎり　(or JAPANESE RICE BALL in American)

https://www.youtube.com/watch?v=CJZuQvmSR2k

# ¿ Jan 7, 2019 16:03

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Same. I use copious amounts of hot curry and garam masala - though I'm a little picky about the garam masala because some of them are too heavy on coriander - and use cayenne for heat. Then, honestly, a bit of MSG just to make it extra good.

I like to use a darker roux and compensate by making my rice a little sticker.

vvv oh yeah, I use lots of potatoes too, can't believe I forgot about that

totalnewbie fucked around with this message at 07:12 on Mar 5, 2019

# ¿ Mar 5, 2019 05:54

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Mongoose posted:

Just boil for a minute or soa ball.

This is the real strength of somen: it takes next to no time to cook.

# ¿ Apr 9, 2019 04:06

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Start here... if your first attempt tastes flat, try a little MSG

Eventually you'll get there

https://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

# ¿ May 10, 2019 00:06

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Stringent posted:

That sounds like a massive pain in the rear end, and I'm glad I have no reason to do it.

It IS a massive pain in the rear end. The chashu isn't so hard and turned out really well on my first try, so I'm going to rate it as fool-proof. The eggs take a few tries.

I never bother cleaning the tonsoku because like gently caress, I ain't got that kind of time.

The rest of it though... isn't TOO bad because it's really just a lot of waiting. I really need to get something cauldron-sized though, because half the pot ends up being taken up by the stuff you end up throwing away.

# ¿ May 10, 2019 00:34

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Babylon Astronaut posted:

It might "work" but as you can see, the fat is separating. If you cook until a reading of 5 or 6 on a refractometer, this will not happen. I don't need to try the recipie. It has been scientifically discovered by the yamato school of ramen. There are all kinds of good pork stock you can make for northern styles of ramen. When I say refractometer, I mean the viscosity of the broth.

Is it possible/can you give an example visually of the difference that you're describing?

# ¿ May 14, 2019 06:24

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Babylon Astronaut posted:

See the good eats tonk? The fat has separated and is floating on the top. If you do it long enough, the fat globs get smaller and smaller until they are completely dissolved into the stock. You might have a nice pork soup, but the emulsion is breaking. Then again, I learned from the foolish Japanese, so I probably don't know how to make ramen the cool blogger way. I think ours is the same as momofuku, also Asian, so take it with a grain of salt.

If you dont have time for tonkotsu, make a nice pork stock, skim off the fat and make a pork ramen.

I think I'm misunderstanding somewhere but just to be clear: you do or do not want the fat to break down? I thought no, and in fact the Serious Eats recipe deliberately tries to avoid this, but then you also said that you should simmer the stock for a long long time, which suggests that the fat should be broken down.

# ¿ May 15, 2019 22:26

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Disagree about the rice. Rice that has been frozen and reheated is awful.

# ¿ Jun 1, 2019 23:10

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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... You mean spring onions? Or are you taking about something else?

# ¿ Jul 8, 2019 14:51

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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I mean, basically, curry + garam masala + whatever into your roux is Japanese curry. It's so dead simple.. why bother paying so much for curry blocks?

# ¿ Sep 12, 2019 23:11

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Grand Fromage posted:

This.

And I don't consider $5 every couple of months a serious expense I need to avoid.

I guess you're not eating enough curry.

# ¿ Sep 12, 2019 23:21

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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I wouldn't hesitate to eat it for a second.

# ¿ Jan 12, 2020 02:05

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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I suppose it IS the Japanese cooking thread.

No doubanjiang and no fermented black beans :O

# ¿ Jan 30, 2020 15:25

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Martytoof posted:

What do you guys do to adjust your curry brick roux? I�ve been making it as is for the past two years, just wondering what flourishes could be possible? I have a very limited imagination when it comes to winging food.

Make your own roux.

Also, dark chocolate.

# ¿ May 17, 2021 01:35

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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Martytoof posted:

Oh hell I�m going to use dark chocolate next time

The one time I tried to make my own roux it came out.. not great. The effort just left me disappointed and I ran to the asian grocery the next day to remedy my mistake

It definitely takes a few tries to figure out the correct ratio of roux and liquid but I like it because it's cheaper and I can play with different types of curries or garam masala mixes (or mix my own but I'm not there yet).

The chocolate I use is actually uhh.. I think unsweetened? baking? chocolate. I got it as a gift from a friend from Guatemala and this was the only use I have for it

# ¿ May 17, 2021 05:24

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

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I would suggest handling that tuna in a different location, like my house.

# ¿ May 22, 2021 01:02

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Hawaiian spam

# ¿ Sep 6, 2021 22:16

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# ¿ May 12, 2024 06:55

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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drainpipe posted:

I wanna try making oyakodon, but is shaoxing wine an ok substitute for sake in it? I already have the shaoxing wine, and I was wondering if I should buy a whole bottle of sake or if it's substitutable.

Just going to second the DO NOT DO THIS comment.

# ¿ May 19, 2022 02:34

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

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