/ck/ - Food & Cooking

[Anonymous No.10985565]

What are some good, simple Japanese recipes?

[Anonymous No.10985594]

>>10985565
steamed rice

[Anonymous No.10985604]

Steamed rice with furikake seasoning sprinkled in and an egg cracked over it

[Anonymous No.10985605]

Chicken cooked with egg. I don't remember what it's called in moonspeak

[Anonymous No.10985617]

>>10985565
>simple
>7 ingredients
>multiple utensils and dishes
>cutting

[Anonymous No.10985625]

>>10985617
If this is complex what do you consider simple? Dry dog food straight from the bag?

[Anonymous No.10985632]

>>10985565
Raw fish

[Anonymous No.10985637]

>>10985605
oyakodon?

[Anonymous No.10985659]

soy sauce, mirin, sake.
add a fourth ingredient and you have japanese ``cuisine''

[Anonymous No.10985680]

>>10985625
>Having to open the bag
>Having to scoop the kibbles from the bag hole to my food hole
>Having to masticate the dry kibble into an easily swallowable pulp moistened with saliva
Oh, an aristocrat.

[Anonymous No.10985873]

>>10985680
This. I want food mush and I want it straight out of a bottle.

[golden magikarp No.10985890]

tamagodon, oyakodon, anything with don as a suffix since its just a bowl of rice with food, seasonings and toppings all on top of each other
anything with yaki on its name is fried: yakisoba, tamagoyaki
anything with tamago uses egg as one of main ingredients
otherwise just stick to premade noodles (soba, udon, etc), different soup bases (oil+stock+seasoning) and toppings(cutlets, tempura, etc)

[golden magikarp No.10985904]

>>10985890
to make noodles and ramen bowls. if you need instructions look up a youtube channel called cooking with dog. Francis shall be your teacher

[Anonymous No.10985918]

>>10985873
>have to apply pressure to nozzle for release of cheese

[Anonymous No.10986012]

Make Gyudon. You'll need dashi (Japanese fish stock, make it from instant powder from any Asian market ever). Simmer onions in a covered pan with fish stock, soy sauce, mirin, and sugar. Add beef and cook until no longer pink. Great 20 minute meal. Just google gyudon for a specific recipe; they are all pretty similar and forgiving. (It doesn't end up tasting fishy if that would scare you away.)

[Anonymous No.10986081]

Ochazuke is my favorite. Its essentially a bowl of rice with some toppings and then you pour hot green tea over it.

[Anonymous No.10987283]

>>10985617
???

[Anonymous No.10987490]

>>10985617
yeah dude i hate when recipes make me cut things, too fuckin complicated

[Anonymous No.10987508]

>>10985565
>try this
>doesn’t taste right at all

guys I think I fucked up, how long do I need to keep mirin the tablespoon

[Anonymous No.10987529]

Fish on rice.

[Anonymous No.10987546]

Yudoufu.
>pot of water
>add mirin
>add seaweed (kombu is best, nori works), could use other broth flavorings, who cares
>add hunks of tofu, I use a halved slab
>cook 10-15 mins or whatever
>I eat the nori, take it and plate it, put the tofu on top of it
>you can save the broth for later if you want
>empty the pot, put in mirin and soy sauce, or use ponzu
>heat it, pour it over the tofu
>green onion optional garnish or whatever else you have
>>10986081
Is it actually good? Sounds like peasant food to me.

[Anonymous No.10987562]

>>10987508
4/10

[Anonymous No.10987577]

Tamago kake gohan
It's just rice with egg and a bit of soy sauce

[Anonymous No.10987579]

>>10987546
>Sounds like peasant food to me.
A lot of peasant food sounds boring but is delicious as hell....assuming, of course, that your ingredients are good. Make a simple dish with flavorless industrial ingredients and it's going to be very meh.

[Anonymous No.10987605]

>>10987546
huh, so its just tofu boiled in a simple broth with a light sauce on top? Reminds me of liangban dofu (https://thewoksoflife.com/2014/04/spicy-cold-tofu-liangban-dofu/)) but hot. Does the tofu flavor change significantly by boiling it?

Also, any more veggie recipes? I made onigiri with plums last week, it was pretty good

[Anonymous No.10987609]

>>10985565
Katsu kare. Make panko-breaded chicken or pork cutlets, some rice, and a quick sauce using curry block.

[Anonymous No.10987635]

>>10987605
>flavor
It's the texture, man. It gets so smooth and silky it's like heaven. Even if you use firm tofu it still gets silky.

[Anonymous No.10988308]

>'mirin

[Anonymous No.10988324]

>>10985617
get a load of this guy