This is called khats-dum.
Whatever the meat stuck in a hotdog bun is, it's disgusting. I had some at the Epcot Food and Wine Festival and I wanted to through up. Meat in a fucking bun should not have been that nauseating.
Why are you so wrong? Japanese food, in general, tastes great. You can always fine examples of food that tastes bland, or shit, but the same is true with any cultures cuisine.
Saying Japanese food all tastes like shit is patently wrong though and probably comes from someone who only tries sushi.
Funny thing is that sushi isn't even as common in Japan as kareage, donburi, udon, katsu, ramen which you find fucking everywhere.
And okonomiyaki is fucking great and anyone who hasn't tried it is missing out on one of the most delicious things known to man.
My main complaint about asian foods in general is that they're either all soups (thus irritating in hot weather) ior a pain in the ass to make at home without a bunch of time/preparation.
First part isn't true, second part definitely is.
>want to make some japanese recipe
>have to buy some expensive-ass bullshit i use one time
>can't even buy it because there's no specialty asian markets in my town
Make soba. A bowl of cold soba is amazing in the summer. Be sure to go full weeb and wash it down with a tall glass of ice-cold barley tea.
It's smoky, cleanses your mouth, and generally refreshing without being bad for you or caffeinated.
It makes for an easy, lazy dinner. Also, oyakodon is another go-to lazy meal. You can make it in about 10-15 minutes, and you don't need anything exotic except for some dashi.
KATSUDON KATSUDON KATSUDON
IT IS THE MOST DELICIOUS
pic related, but your power level may have to be somewhat high to understand
is there a place that I can get good katsudon in bay area CA? South bay
I really want katsudon and I haven't had any except in San Francisco for like 5 years, but it takes way too long to take a train up there just for some katsudon
Is it? I'm thinking of going hiking up around Austin tomorrow morning, and since I've not had decent ramen in about 6 years, I'm dying for places to try. (implying Japanese food in San Antonio) If it's really pretty darn great, I might swing by for a late lunch.
Yeah, it's up there in terms of quality. Great broth. Always kind of a line though because it's a hole in the wall, so depending on the time of day and how big your group is, wait to get in can be 15 to an hour wait
I'll just be wandering around by myself. Hoping to get there around 1pm or so for a late lunch at the ramen bar.
There are literally about 2974 Japanese restaurants in San Jose and Mountain View. Just go try one. (I forgot what my go-to [meat]don place was called, sorry.)
I'm going to make sukiyaki this week
>implying Japanese food can't be as unhealthy as Murrican food
>not making khats-dum at home like a real japanese man.
That was me accidentally pressing the extra-green-onions topping thing and deciding fuck it. Have some more normal ramen.
>Anime eats a rice ball
It's just fucking rice
delicious meat with squid, yakisoba, chocolate banana, buns, and other goodies
Why does /ck/ have to be moreso about the consumption than the creation?
Yeah... yes. Unless it's filled with something, which often it is not, you do not season an onigiri with anything but salt.
You can "yeah no" me all day but that's the way it is.
Or, I should add, if it's made with takikomi gohan, or if you add furikake or somesuch - but those are VISIBLE additions, which do not produce those perfectly white onigiri you see in anime, so that's usually not the case.
I can make Katsudon fine.
But does anyone have a simple Yakisoba noodles recipe that doesn't taste like shit?
Shiiit, I just moved to Austin (well, Round Rock). I need to try this place. Looks awesome.
Any of you /a/nons watch based Cooking With Dog? I've been wanting to tr this one for a while.
I like cooking with dog but that Oyakodon looks runny as fuck.
Oh I don't give a shit about Yakisoba bread, It's just I want a yakisoba noodles recipe and that was the first image I found.
I actually want to do this but with the addition of chicken thigh.
oh my darling
Let's make Oyakodon!
Start by heating up a few tablespoons of sake. You can also do part sake and part mirin, but since real mirin is difficult to find (most is just "mirin style") I prefer to use just sake.
Next, add some hot water (around 1/2 cup) and some dashi granules. If you happen to have real dashi, so much the better (you can make some yourself easily using kombu kelp and bonito flakes). Here I added about 1/3rd of the packet. Check the instructions on the dashi box to see the proper granule to water ratio, and adjust for 1/2 cup.
Next, add a little soy sauce (no more than one, two tablespoons max) and some sugar (a few teaspoons). Mix well and let the sugar dissolve, then taste. It should be salty and sweet and a little fishy, and you should be able to recognize each of the ingredients we've put in so far.
Now add chicken thigh cut to bite size pieces (this will also work with breast), and around 1/3 - 1/2 onion cut into wedges, depending on its size. Simmer until the chicken is nearly cooked through. If you feel that the liquid is evaporating too quickly, you may cover the pan to compensate.
When the chicken is almost (but not quite) cooked, add two eggs. Try not to just dump them all in. Drizzle it around so the egg is evenly divided. Simmer a few more minutes.
When the egg appears to be close to done (depending on how well cooked you like it), sprinkle green onions on top. If you happen to have Japanese parsley (mitsuba), use that instead for authenticity.
Finally, take a big bowl of freshly steamed Japanese rice.
Why not make it yourself? It's easy!
And put the chicken and egg mixture over the rice. Don't be disheartened if it breaks a little - it will still be delicious!
So does onigiri usually come w/ plain rice? The ones I've tried from this Japanese fast food place in my uni's cafeteria tasted pretty vinegary. Like I took one bite and couldnt eat anymore that's how bad it was. And the nori was slimy as hell too.
Yes, they come with plain (well, lightly salted usually) rice. And the nori isn't supposed to be even the tiniest bit slimy. Like, at all. It sounds like the one you had was way past its expiration date.
Unfortunately, you kind of answered your own question there. The best way to get good Japanese rice is with a rice cooker. I was lucky enough to get a nice Zojirushi one (a good Japanese brand) from a relative who didn't use it, but they can be very expensive. And honestly if you don't eat truckloads of rice, they may not be worth the expense.
But that doesn't mean you should despair!
You can make great rice using your everyday stainless steel pot. Just was your rice thoroughly (you need to do this even with a rice cooker) about 3-4 times in a large bowl, replacing the water until it runs clear and all the excess gluten has been rinsed off. Then put the rice in a pot, add water until it's about one finger width above the rice, and turn on the heat (traditionally speaking there is also a drying phase and a soaking phase, but they take a long time and not really worth doing unless you're a rice fanatic). As soon as it starts boiling turn heat to low, cover, and steam for about 18 minutes (your mileage may vary on this; also some people recommend starting on high heat and then gradually lowering it. I find that this way works the best). Turn off the heat, wait a few more minutes, and serve.
Well they supposedly make them everyday, and I've tried them twice so I don't think it's expiration issue. They're wrapped in like a plastic baggy and if I remember correctly the nori was probably slimy because the entire thing was moist, water condensing on the insides of the bag etc. I'm thinking that they just make them like that because the only rice they carry is sushi rice and they don't give a fuck.
Just checked. yes you are right. I think its done with vinegar outside of JP because possibly of shelf life reasons.
Haven't been to JP and the last time I had an onigiri was at least 10 years ago.
That sounds pretty awful, anon. My condolences.
But to be honest, even moistened/wet nori should never be slimy. Nori is a bit like paper in its texture, actually. If it's dry it tears, and you can even cut it with scissors (it's the best way for making nori ribbons for sushi and such). If it's wet it should be more pliable, but NOT slimy.
Then you may as well just roast lean chicken breast.
That defeats the point of making anything different.
Creating every dish with the overall intention to be as healthy as possibly makes everything incredibly bland.
Ah right, sorry. Mine is an NS-ZAQ18. It's pretty old (though it still works great) so it's probably out of production by now. Also it's a 10-cup model, which you definitely shouldn't get if you're single (I rarely cook more than 1-2 cups).
Wasn't the currency exchange rate 100 yen to one U.S dollar? If so the prices there are a lot more reasonable.
That's still twenty five dollars for gigga puddi though.
Well I feel stupid now.
Jesus christ what is in the stuff that makes it's that expensive.
And I wonder if it tastes good..
Why is it that in anime elevens display genius level of getting food smeared all over their face, be it rice, cake or whatever, but when it comes to noodles, while slurping like madmen, not a single drop on their clothes or face?
Japs usually slurps the soup straight from the bowl.
Maybe like 'japanese sushi folded over 1000 times made by japanese men for japanese people in japan'?
Or maybe nigirizushi?
>in Japan it is pretty much poor mans food.
The fuck are you on about? Real Sashimi/Sushi is like a top tier incredibly expensive delicacy mostly only eaten on special occasions for the average Japanese person.
Poor mans food is CupRa, Yoshinoya, Matsuya, local Ramen places and FamiResu.
I've been to Sushi Yasuda, 15 East, Blue Ribbon Columbus Circle, Ushiwakamaru, and a few sushi joints in Taiwan that were all top tier (for that island).
I've never had anything remotely as good as Sushi Yasuda was.
I got the omakase at Nobu, and but only a couple pieces of sashimi—so incredibly expensive.
Nobu's son owns a shop out in Aspen Colorado, called Matsuhisa. I ate way beyond my budget (sea urchin will do that), but amazingly the dude next to me at the sushi bar paid for the difference.
My best dining experience was this small place on near 2nd Ave and 45th. Nobody was in the place, and it was just me and the chefs. There I had fried Monkfish, the skin of which turns into a tempura-like crispy layer. But the real diamond of the meal was the golden-eyed snub sashimi. Never had it before, and its delicate flavor is still my favorite.
Anyone ever try that waterfall noodle shit or whatever its called? You know the one in every anime on hot days where they build an apparatus out of bamboo and have the noodles flow down it?
> Catching the noodles requires a fair amount of dexterity
Food with a gaijin filter.