I'm growing shiso in my garden and didn't realize how fast it grows. I have so much shiso now, I usually use it on top of tofu and inside gyoza. Does anyone have any good recipes or ideas to use all this surplus shiso? Can I make sauce /marinade, dips salad dressing, dried?
Im not meaning the brocolli, but how much soy, how much mirin etc to make an awesome Japanese style soup?
https://www.amazon.ca/dp/B0845Q7FTN?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1
Im trying to cook oyakodon/katsudon. Basically the recipe in this video
However i don’t have dashi powder/stock
Will this miso paste that includes dashi be a good alternative? I’m curious on what approach to take if so.
Hi folks. I am moving to a new house soon and am looking at my kitchen upgrades wish list - and I would love to recreate this experience I had in Osaka a few years back. Specifically I’m looking for advice on the grill unit itself and setting it up for occasional use.
It was a wonderful trip and the food was one of the highlight. I love the idea of cooking at the table as it is interactive with your fellow diners etc.
I forget if the restaurant had an extractor above the table… but would anyone be able to guide me on the best way to recreate this at home without smoking out the house.
Or is this a case of patio only ?
Thank you !
