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Posted 6/11/15 , edited 6/12/15
For Japanese curry, which is basically British curry that the Japanese Navy picked up during their time spent learning from them in the Meiji period, is basically a spiced soup that is thickened with a Roux, though the Japanese have a tendency to use Potato starch now. Generally, make a broth, or have a broth ready for later. Fry minced onions, garlic, and ginger in a pot until fragrant, from 30 to 60 seconds, stirring to prevent burning. Add meat (if using) and cook until onions are starting to turn translucent and mean is picking up good colour. While this is happening I usually bloom spices in another small pan, Curry powder, Cumin, corriander, cinnamin, garam masala, cardimon, Tumeric, or what ever else I feel like at the time. If you go the easy way, you can just use crushed red peppers and cayenne later, but if you want fresh pepper, have it diced and ready to go in the pot with with the garlic and ginger. Then I add other vegetables to the pot, potatoes and carrots are fairly common. Once they are getting warmed up, add tomato paste and the spice mixture and let it cook for 30 seconds. Then add the broth, scrapping the bottom of the pan for good fond. Cover and let simmer for 10 to 15 minutes, until vegetables are cooked. Add Shoyu, sugar, and salt, check other seasonings. Since it goes on rice, you'll probably want it a little saltier than if you were to eat it alone. Mix potato starch with cold water or broth and add while stirring to curry, it thickens upon heat. Once it is thick enough, you can serve. I have some variations for Curry udon where I use soymilk to lighten it up, or sometimes throw it back to indian curry and add cream.

Edit: 6月12日

Made some Chocolate mochi today to go with Coconut sorbet
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Posted 6/12/15

Masafuta wrote:

For Japanese curry, which is basically British curry that the Japanese Navy picked up during their time spent learning from them in the Meiji period, is basically a spiced soup that is thickened with a Roux, though the Japanese have a tendency to use Potato starch now. Generally, make a broth, or have a broth ready for later. Fry minced onions, garlic, and ginger in a pot until fragrant, from 30 to 60 seconds, stirring to prevent burning. Add meat (if using) and cook until onions are starting to turn translucent and mean is picking up good colour. While this is happening I usually bloom spices in another small pan, Curry powder, Cumin, corriander, cinnamin, garam masala, cardimon, Tumeric, or what ever else I feel like at the time. If you go the easy way, you can just use crushed red peppers and cayenne later, but if you want fresh pepper, have it diced and ready to go in the pot with with the garlic and ginger. Then I add other vegetables to the pot, potatoes and carrots are fairly common. Once they are getting warmed up, add tomato paste and the spice mixture and let it cook for 30 seconds. Then add the broth, scrapping the bottom of the pan for good fond. Cover and let simmer for 10 to 15 minutes, until vegetables are cooked. Add Shoyu, sugar, and salt, check other seasonings. Since it goes on rice, you'll probably want it a little saltier than if you were to eat it alone. Mix potato starch with cold water or broth and add while stirring to curry, it thickens upon heat. Once it is thick enough, you can serve. I have some variations for Curry udon where I use soymilk to lighten it up, or sometimes throw it back to indian curry and add cream.

Edit: 6月12日

Made some Chocolate mochi today to go with Coconut sorbet


I think you are going out of your way to make me jealous. Do you know of any online stores that sell Japanese food stuffs? I know of a few, but the more the better. It seems my area does not have much in the way of Japanese things.
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Posted 6/12/15 , edited 6/12/15


Other than the mochi flour, you can find everything else at the store. Amazon has some stuff in the grocery section, including various mochi rices, and to make Dango, I normally use a mixture of mochi flour and regular white rice flour, though I'm sure brown rice flour would work as well. Mitsuwa has an online store, though going to one is always fun since you get to browse.

Edit:
Summer food starts now, no more nabe!

肉じゃが
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Posted 6/13/15 , edited 6/13/15
That looks so good! Could you mail me meals please? My questions to all of you is do you have Japanese desktop backgrounds?

This one is the one I am using right now.
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Posted 6/15/15
日本に旅行した時に撮った写真かつてDesktop backgroundにしていたが、今は子供達の写真を使っている。
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Posted 6/15/15
That is cool Sushi,sempai. You know, all good dads have their kids as desktop backgrounds.
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Posted 7/14/15
Hello fellow Japanese language lovers! I got another question for ya'all. Have any of you ever watched the series "Begin Japanology'? You can find loads of episodes of Youtube. I love It!
They basically cover some aspect of Japan. I just watched one about moss. That's right, 25 minutes of everything you would want to know about Japan and moss. Sounds boring, but it was awesome! Plus the host is has a silly charm that I love.
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Posted 7/14/15
It's the BBC show, correct? If I recall correctly, there is a good episode on Japanese kitchen knives.
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Posted 7/15/15
The series is from NHK World. The episode about knives was very good. I would love to get a nice Japanese cooking knife.
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Posted 7/19/15
僕の築地市場で買った柳包丁だ,この写真. 特に刺身に向いているんだ.

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Posted 7/20/15 , edited 7/20/15
すごい。鋭いでしょう。
漢和名手
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Posted 7/20/15
はい、凄く切れる。
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Posted 7/20/15
ええね。私は安物の柳包丁を持っておる。一時間以上鋭く成るまで磨きました。
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Posted 7/22/15
そんなに長い間をかからなければならないんだか?流石献身だな!
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Posted 7/22/15 , edited 7/22/15
砥石で磨いたので、たくさん時間をかかりました。ピッタリ鋭くなるなら、料理するのは楽だと思う。
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