Today I ate gyoza with rice.
Gyoza was crispy outside and juicy inside.
Rice was waiting like loyal friend.
I ate 10 pieces, but my stomach said more.
How many gyoza can you eat?
Any add ons and advice to make it better?
I had this Beef Tsuke Udon in Tokyo 3 years ago at Udon Iroha. Since then I’ve been craving it.
I have been unable to find anything similar anywhere else. Any recipe online labelled “Beef Tsuke Udon” or a variation of, is simply a typical udon soup(dashi-based) with slices of beef instead of being a deep beef broth like this one.
Hopefully I’m satiated for another 3 years or until I workshop the recipe from scratch…
I recently watched Tampopo and I became so invested in Ramen. Since I have a pork allergy, I never thought of Ramen before but since watching Tampopo I wanted to try it somehow. I recently tried vegan ramen (from a specific shop in my neighborhood) and chicken broth ramen and both were so good! But I feel so sad that I can't try the pork version. But, I was wondering, has anyone ever watched a movie and wanted to try a certain food so bad, and then you tried it, and you fell in love with it? I'd like to know your story!
Novice in the kitchen 😭 I cooked 500g chicken thigh with 1 whole block (4 bricks), I thought I was adding plenty of water, yet my curry turned out a weird jelly consistency. Can someone please tell me the brick:water ratio?
Salmon - jalapeño- avocado- cream cheese.
The miso soup looks kind of unappetizing, lol.
I just checked and my lock H Mart carried a good selection of natto. Where should I start? Any brands or “models” I should start with??
Nikujaga (Midnight Diner s02e09) - https://www.justonecookbook.com/nikujaga/ (minus noodles) / https://www.youtube.com/watch?v=Q6K_zufdAJs
Spinach ohitashi - https://www.justonecookbook.com/spinach-ohitashi-japanese-spinach-salad-with-bonito-flakes/
This dish consists of a half-cooked, seasoned egg and fried chicken served over rice.
It was the signature dish at the Sichuan restaurant where I worked during my college days.
Although it was a Sichuan restaurant, it was run by a Japanese owner, and the flavors were adjusted to suit Japanese tastes. It’s the best restaurant I’ve ever known.
The restaurant is no longer in business, and the owner passed away last year.
It was a very sad event.
It’s a flavor I’ll never forget. To the owner I respected so much.
Hey everyone, I'm starting a new channel called Nikkei Explorer focusing on Japanese cultural spots in SoCal. I created my first video and would love any feedback :).