>>258 Guess i know what i'm going to try this week

Oh and here's a recipe for phrik nam pla, a Thai dipping sauce. 3 cloves Garlic peeled and minced 1-2 Thai bird chilis 2 tbsp Lime Juice 1 tbsp Fish sauce 1 tsp Brown sugar sugar or palm sugar (or can use sugar substitute)

>>260 If you don't have bird chilis then you could probably substitute chiltepins or pequins or any of other kinds of small hot thin walled chilis.

Since I've already started with sauces and dressings I post a few more. Basic Su A universal Japanese flavored sweet/sour dressing that is used on many foods. It is the seasoning for making sushi rice, it is the salad dressing for the delicately sliced fresh vegetables in sunomono and namasu or it is the vinegar seasoning to use on vegetables for suzuke. 1 cup sugar 1 cup white vinegar Salt to taste Combine sugar and white vinegar in a saucepan on low heat. Stir to dissolve sugar. Add salt to taste. Remove from heat as soon as sugar dissolves. Cool to room temperature. Basic Su can be prepared in advance and stored in the refrigerator. Sunomono Salad Thinly slice any Japanese, Armenian or Thai cucumbers, Japanese eggplants, shiso leaves, red onions, green peppers, etc. Put in a large salad bowl. Lightly dress with Basic Su and toss. Miso Su This is a miso dressing or dipping sauce that may be used on fresh or blanched vegetables. Experiment with different vegetables such as green onions (try them blanched), any green beans, asparagus, snow peas, yu choy, kailaan, etc. 2 tablespoons vinegar 2 tablespoons sugar 1/4 cup miso Chile flakes, sesame seeds are optional for flavoring Instead of using the vinegar and sugar ingredients, use the Basis Su you may already have prepared. Mix all the dressing ingredients until smooth. Add a little water to thin or to reduce the flavor if necessary. Miso Su can be prepared in advance and stored in the refrigerator.

Ponsu Sauce This uncomplicated citrus flavored dipping sauce can be used for salads, tempura vegetables, shabu-shabu, yosenabe and mizutaki. 1/2 cup yuzu or lemon juice 1/2 cup soy sauce 6 tablespoons chicken broth or dashi 2 tablespoons mirin Combine all sauce ingredients. Try adding grated daikon (drained) to individual sauce dishes and pour Ponsu sauce over it. Serve at room temperature and store in the refrigerator. Sesame Seed Dressing for Steamed/Boiled Vegetables This nutty sesame dressing will complement almost any vegetable. Try growing sesame seeds in your garden! A green vegetable such as spinach, watercress, komatsuna, misome, Chinese cabbage, green beans, etc. 2-4 tablespoons roasted and/or ground white, tan or black sesame seeds 2 tablespoons sugar 2 tablespoons soy sauce 2 tablespoons chicken broth or dashi Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

>dice two onions >rangiri (vid related) some carrots till you have the same volume >cut equal volume of potatoes into bite sized pieces >cut up some garlic and ginger if you have it >sautee the onions >sautee the ginger and garlic >cut up two+ pounds of chicken into bite sized pieces (include the fat, pressure cookers are ideal for chicken fat) >fry the chicken briefly, you aren't trying to cook it fully just make it so it won't fall to pieces when pressure cooked >dump it all in a pressure cooker >add 4.5 cups broth (less if you can still cover everything) and 360 grams of curry roux >cook for 15 mins >serve on white rice Sadly the pickels are kinda hard to get in the US. Any substiutes you recomend?

>>277 >Sadly the pickels are kinda hard to get in the US What pickles?

Let's try this post again I plan on trying some poke recipes soon. Technically it's Polynesian in origin but in practice it's really Asian-Hawaiian fusion.

I have lots of allergies and sensitivities; peanuts, all tree nuts, and I've been told to avoid peas and beans, as well as shelled things like corn, seeds, and grains. Is there a particular Asian cuisine that avoids most of these? Some eastern shit looks great but I don't trust some restaurants

>>409 You certainly have it rough. Pretty sure you'll have a hard time because rice and soy sauce are reoccurring in general. Nonetheless, you can certainly adapt certain recipes that call for soy sauce and use salt. It's not the same exactly, but if you try making Japanese curry, I think you wouldn't notice there is no soy sauce. I know there's a Korean and Japanese snack of eating baked sweet potato... Sorry, don't have much else I can recommend.

>>418 Actually rice and soy sauce are fine. I think the peas and beans things was because they're legumes (?) so it was holdover caution from when I was a child and never got re-allergy tested. In fact, rice is one of the recommended foods that I should be eating. I did actually make Japanese style curry last month! I made a proper roux and everything, and the whole process took me like 3 or 4h because I'm bad at timing things. I chose it because the base (carrot, onion, potato (?), beef) was the same as a Mediterranean style stew that I made prior. Not sure on shellfish but seeing all these water and noodle dishes with tons of garnish, really gets the palate going

>>422 >rice and soy sauce are fine Then maybe Japanese cuisine would actually be good. I find they can have very subtle seasonings, relying on soy sauce and sake alone. Maybe try ochazuke? Not shellfish, but salted salmon is good. >I did actually make Japanese style curry last month! Japanese curry is glorious. I don't have it often, but I love it.

This was unexpected. It's a good demonstration of how to make a sweet rice ball though.

>>539 I don't like how the red bean paste is on the outside. Messier to eat. If i were to to make it I would inverse. Also all red bean recipes I've seen have you drain and replace the water because it gets bitter.

Are these the right kind of beans for red bean paste?

>>552 No. You you need adzuki beans. They're related to mung bean and black gram bean. They're really easy to grow too.

>>552 Yes those are the right beans. In Japan they are called adzuki elsewhere they are called red beans or small red beans.

>>561 No they're defiantly different. Just look at the hilum. Adzuki is Vigna where as those Goya brand beans are clearly Phaseolus.

>>562 You are wrong anon, I could show you my pinto beans and get a similar comparison. The beans are probably harvested a bit earlier with the goya. https://www.differencebetween.com/difference-between-adzuki-beans-and-vs-red-beans/

>>563 Anon I've grown a lot of different legumes in my life, trust me when I tell you that adzuki beans aren't the same as those red Goya beans. Incidentally there is also a red rice bean that I do have a tendency to mix up with adzuki because they look so similar. But that's because both red rice bean and adzuki are both Vigna.

>>564 Take a look at amazon, Here look at these beans. https://smile.amazon.com/Adzuki-Beans-Food-Live-Dried/dp/B00JFF4KSO/ref=sr_1_7?dchild=1&keywords=adzuki%2Bbeans&qid=1604310039&s=grocery&sr=1-7&th=1 Same beans as the goya. I've read reviews of people using the goya beans instead of the marked up adzuki. Tastes the same, its the same bean. Maybe if you can go to a real store and find adzuki for the same cheap price as other beans because they are crazy expensive online compared to other beans when you don't just buy the goya. You seem very knowledgeable on beans but i don't believe you. At most I'd say it might be a slightly different variety but functionally the same bean.

>>565 I've already decided that the in order to prove it to you, as well as to prove it to myself, I'm just going to buy some of those red beans as well as some adzuki beans from a source that I know are adzukis and sprout them both and and grow a couple pots of each and compare them. I need a project now that my garden is through for the season and also I really want to grow a bunch of beans next year. I should be able to get the Goya beans in a day or two but I'll have to send off for the asian beans. I'll report back once I've got both. Someone better find me a recipe for red Central American beans because I don't really have any since because I prefer white, black, or yellow beans over the the red ones.

>>566 Make red bean paste for both of them aswell of course. I bought the goya beans to make anpan but I have been incredibly lazy about getting around to it.

Whats the best liner for a bamboo steamer? I watched a few youtube recipes and some videos on bamboo steamers and everything tells you to use a liner to prevent discoloring as well as the bamboo absorbing the flavors. Because of this I've had my steamer for quite a while but i haven't used it yet. I see there are cotton and silicon reusable liners as well as parchment paper liners that comes in sets of 100 which would probably take me years to use and I'd likely reuse them anyways until they clearly shouldn't be used anymore.

>>565 >>566 Considering Goya's website even advertises for their own selection of Adzuki beans (https://www.goya.com/en/products/adzuki-beans), I'm convinced they're different. Still, the question raised that they are functionally the same bean is still a valid point. Reminds me of when I made mochi cake and the recipe specified mochiko flour. Since this was for a birthday, I went with mochiko flour instead of experimenting with sweet white rice flour (which I read several places is different than mochiko), but I still wonder if you can't use it for mochi.

>>570 >Still, the question raised that they are functionally the same bean is still a valid point. I you mean could one be substituted for another in cooking then I don't know and I've gotten curious about that myself. I would honestly think that one of the red varieties of cowpea would probably be a better substitute but I'm uncertain at this point.

I decided to try making steamed buns for the first time today. I made a lentil filling with soy sauce and ginger. Otherwise, the dough is yeasted, but you ferment it for only a total of an hour before steaming. I can't say steamed buns are something I really love (I like matured doughs), but they were relatively quick to make and I appreciate that I could fill them with random leftovers.

>>566 How goes the bean growing? Severe lack of updates from you anon.

>>781 I've gotten really badly distracted by all the shit that has been going on the past couple of months and by Thanksgiving and Christmas as well but I'm going to send off for a seed order soon so I should be able to get on this pretty easily in a few weeks. I got the small red beans really easily like I thought. I've also found some adzuki beans that I've saved myself from several years ago. I'm not certain if they're still viable but I guess I could do a germination test and if they sprout I can go ahead do the comparison without having to send off. One small issue is that it's turned damn cold here, even where I've got a grow light setup to pull through my tropical plants so that could affect growth and germination as well. I should be able to do a test as soon as the current winter blast clears out.

>Despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it. Fucking hell, you can't even trust the Chinese names for dishes to be accurate

>>568 I went to my parents' house recently and realised they had a bamboo steamer. Maybe I'll have to borrow it and try out different liners. I've always used parchment paper as liners when I steam in my stainless steel steamer, but I'd be interested in trying it with a cotton towel.

Any suggestions for Nipponese food using pork belly? I already made curry and have plenty left over.

>>863 I'm all about braises, so kakuni 角煮 is always nice.

A friend told me about mushi-pan 蒸しパン, aka steamed cake. I decided to try it out using a gluten-free mix of brown rice flour/cornstarch and a premade gluten-free flour mix. I went with a matcha flavour because why not (recipe I used: https://www.justonecookbook.com/green-tea-steamed-cake/ ). In the end, not much difference between the two except that the brown rice/cornstarch version looked prettier (they are the three at the bottom of the picture). However, the cakes themselves really are optimal right after coming out of the steamer. I had most of them right away and then one a few hours later and it just wasn't as good (it got harder and drier). Maybe it was because of the gluten-free flour, but my guess is it's the nature of the dessert. Make sure the towel doesn't touch the cakes - mine did for one and ripped the top, hence why one of them looks a bit beat-up in the picture.

>>916 What kind of steamer? Just regular dumb rice steamer or $500 top-o-the-line space age steamer?

>>918 Regular ol' steamer, my friend. I used a pot of water and put a steamer basket in it and steamed with that. I have silicone muffin liners, so I used those. >$500 top-o-the-line space age steamer How do you get a $500 steamer? Are we talking about a rice cooker that is also a bread machine and mochi maker?

>>916 >gluten free this guten free that. You better have Celiacs disease or you're a colossal faggot.

>>931 >Gluten-free on purpose Fuck that. I was testing mixes for someone who has Celiac's.

Somewhat related to Asian cooking, for the very first time after many years of trying and failing I've finally gotten wolfberries and Chinese lanterns to grow. I don't know if they'll produce any fruit this year but once they do I'll be certain to try to make something with them.

I was drinking ponzu sauce the other night and it struck me that it would make a really good marinade for beef jerky. Has anyone here ever tried that?

>>1272 I've done some beef marination in ponzu. I can't see how jerkying it be anything but great. Ponzu some sugar and Shichimi Togarashi would make a delicious jerky I think.

>>785 Anon you never grew the beans did you?

>>1282 Damnit. No I'm sorry anon. I've had a really difficult year with my garden. It's rained the entire summer and the humidity and has been awful. I feel like a complete failure. And then the deer have showed up. The only thing that's doing even halfway well is a patch of cushaws.

>>1282 I decided to plant a small tray of the beans. I'll upload the picture I took either later today or sometime this weekend. I'll post subsequent updates as they grow, assuming the friendly neighborhood deer cooperate.

>>1291 I'm a little late with the pics but that's apparently par for the course for me. The little beans are the adzuki beans and the larger ones are the "small red beans" from Goya. I also planted a couple rows of jade beans in the middle mostly because I just wanted to do a small test run of them.

>>1293 God bless you anon. You've made me incredibly happy.

>>1294 Update: The beans are all up and are looking good. I took a picture of their progress but the sun is at a bad angle and is too bright. I'll try to get a few better pictures this evening. I can tell a difference already but it's subtle and might be hard to tell from photos. They have true leaves but the first true leaves of a bean is always singular and they tend to look very similar. The second set of leaves tend to show off differences better.

>>1293 I didn't know you could plant dry beans like that (Goya bag). I guess I never really thought about it. I should make refried beans tomorrow.

>>1300 I started some lentils the same way one time. You can generally do it any kind of legumes except split peas (for obvious reasons). The germination percentage may vary though because they might not be stored in a way to keep the seed viable, as opposed to edible. There's actually lots of things from the grocery store that can be used to plant a garden. Dry bulb onion, garlic, shallots, etc. are absolutely the tops. A lot of the tropical fruit are good choices too although depending on where you live you're basically just growing a house plant or a conservatory plant.

>>1298 Here's the pictures as promised. Note that the jade beans in the center have different coloration but still basic shape and size as the red beans from goya, since both are Phaseolus vulgaris. The fifth pic has nothing to do with beans but I just noticed that I have a small cushaw growing while I was out in the garden, so that was nice.

>>1302 I'm surprised how how incredibly quickly they are growing. Massive.

I made tried my hand at Gyudon today, turned out great. I bought the thinnest Ribeye steak from the grocery store which was probably on the larger side of half a centimeter thick. I cut 3 of the hand sized steaks into thin strips probably about the same width as the thickness. One medium onion cut to the same size as the beef, about 2/3rds of a TBSP of chicken bouillon a cup and a half of water and initially 3 TBSP of teriyaki glaze, I added probably another 2-3 TBSPs of glaze didn't measure just dumped it in, it didn't smell sweet enough, I immediately regretted not actually tasting it but the final product tasted great probably gonna do just 3 or 4 TBSP tomorrow when I make it again. Half the water was for the bouillon and the other was to thin the teriyaki glaze, I have everything to make a teriyaki marinade but I've been lazy and don't have an appropriate container. This recipe was delicious and so incredibly easy. Gonna be a staple going forward probably gonna make it at least a few times a month. Probably like 3/4th of a pound of the thinnest sliced ribeye I could find my package was 1.71 pounds, recipe I followed called for a pound I used a bit less than half my package 1 medium onion 1 and a half cup of water 2/3rd of TBSP of chicken bouillon 3 or 4 TBSP teriyaki glaze If you have teriyaki marinade then use only 3/4th cup of water and 3/4th cup of marinade. I approximated how much glaze to use get close to 3/4th cup teriyaki the recipe I followed called for. and some Shichimi Togarashi sprinkled over the end result >>1302 How go the plants? Big as barn?

>>1324 Made it again today and took a picture this time. Used more onion this time, a medium and a small and used 5 TBSP of teriyaki glaze because the amount of meat and onion was more. 4 or 5 TBSP is likely the best ratio.

>>1324 >How go the plants? Big as barn? The deer got to them after a week and a half after I took those pictures, which I wasn't too surprised that it happened since I've been having some deer problems this year. It was a little late in the season to have expected much out of them any way so I'm not too upset. I've still got plenty of seeds so I'll just replant as soon as danger of frost is done in the spring.

How would I go about making Japari Buns? Actually lets take a step back, how do you make steamed Chinese buns? Are there any variations or secrets to it?

>>1426 I haven't seen that anime so I don't know the specifics of it but I would take a look at some bun recipes and get a steamer if you don't already have one. Buns don't look too hard to make make your dough decide on a filling put the filling in the bun encase it and steam it. Steaming buns seems like hard thing to mess up. I imagine because of the steam it would be hard to overcook it terribly and dry it out.

>>1428 I've seen some of those Chinese buns that even don't seem to have any filling at all.

Anyone ever made rice cakes? Like the dry ones you can buy in a packet? Liking the bean plants pics. >plant growing intensifies.jpg

>>1482 Yeah, I bought a kilo bag and cooked some in the microwave now and then. They have a sweet, slightly savory taste. I ended up throwing out what I had left because they'd grown moldy at some point.

>>1482 No, I've always thought they taste like shit. Probably more healthy than popped corn or potato snacks though.

Made some curry. Was based on this recipe but I used 3/4th lb of bacon and 1 lb of ground turkey instead of chicken and I used 4 carrots instead. And I added about a cup and a half more water maybe 2 Instant pot btw 3 medium onions 1 ½ medium carrot 3 Yukon gold potatoes 2 cloves garlic 1 tsp. ginger 1 ½ lb. (680 g) boneless skinless chicken thighs kosher salt Freshly ground black pepper 1 Tbsp. vegetable oil 3 cups (720 ml) chicken stocks 1 package (8.4 oz, 240 g ) Japanese curry roux (I use 2 different brands) 1 Tbsp. ketchup 1 Tbsp. soy sauce 15 minutes on high