Redpill me on nip food

[Anonymous No.20299850]

I've been making food for about a year. I know how to make pretty much everything my mom does, but that's mostly our own cultural food and some cakes and stuff
I want to expand my horizons
Egg fried rice sounds really good. Anyone wanna give me their personal recipes and instructions for some yummy egg fried rice? Other asian food is welcome. I like orange chicken and noodles. I've not had too much more other than that, though
What are the very basics of Japanese cooking?
How racist of an accent should I do while cooking it?

[Anonymous No.20299854]

One question per thread

[Anonymous No.20299858]

>>20299854
Is that actually a rule or do you just have a really small attention span??

[Anonymous No.20299868]

>>20299858
This is still 4ch, lurk before posting

[Anonymous No.20299871]

>>20299868
oh look, a gatekeeper, how quaint. install gentoo faggot

[Anonymous No.20299873]

>>20299850
>Egg fried rice
>orange chicken and noodles
>Japanese cooking

[Anonymous No.20299874]

>>20299858
Now you’re up to four questions.

[Anonymous No.20299875]

>>20299850
>What are the very basics of Japanese cooking?
Everything is rice and soy sauce
>How racist of an accent should I do while cooking it?
Imitating genuine accents isn't racist even if you exaggerate it for comedic effect

[Anonymous No.20299879]

>>20299873
Is egg fried rice not Japanese?
I know orange chicken is not, but I mentioned in the previous sentance that other asian food is welcome
I've been watching anime recently so I have japs on the mind

[Anonymous No.20299881]

>>20299850
Ni-How, Kibanwa

[Anonymous No.20299882]

>>20299881
Give me your recipes or I will cut off your penis and balls

[Anonymous No.20299885]

>>20299882
Ok

[Anonymous No.20299888]

If no one helps me im just gonna follow this guide
https://youtu.be/Z1jWiy8ja_A?si=FTBz1uf5WwtPj5-O

[Anonymous No.20299892]

>>20299879
>if it's Asian it's Japanese
Egg fried rice is also Chinese. Why don't you identify an actual Japanese dish you're interested in making

[Anonymous No.20299899]

>>20299892
I don't know any specifically. I know names like takoyaki or yokisoba but I don't know exactly what they are
I've seen cute anime girls make egg fried rice and it seems like a good starting point
I could look things up just on google, but I would rather talk to anons about it first because it seems like more fun

[Anonymous No.20299900]

>>20299888
the heat of the rice cooks the egg

[Anonymous No.20299903]

>>20299900
I know that part
I need to learn the rest

[Anonymous No.20299922]

>>20299899
Okay, fine. A lot of Japanese cooking is based around some combination of
>soy sauce
>sake
>dashi
>mirin

Some easy ones to start with is gyuudon (thin-sliced beef with onions over rice), oyakodon (fried chicken with eggs over rice), yakisoba as you mentioned (stir-fried noodles with cabbage and meat), nikujaga (beef and potatoes but >Japanese) and of course Japanese curry

[Anonymous No.20299924]

>>20299922
Weebs are a desperate bunch. Embarrassing.

[Anonymous No.20299925]

>>20299850
what you need:
cooked rice ( day old helps, you just want it dry)
minced garlic
eggs
fish sauce
salt and pepper to taste
sesame oil for finish
Optional: few drops of dark soy sauce for colour.
.
Roughly beat 2 eggs for 1 personal portion of rice.
Heat generous amount of oil in a wok or large pan/ pot.
scramble your eggs in it into big, bite sized chunks. Take them out when they are about 3/4 done. If you are lazy you can keep the eggs in the pan but overdone eggs are tough and not nice.
Add a lot more oil. Fry your garlic until fragrant.
Add in the rice and fry it on maximum heat, breaking up clumps with your spatula.
Add in your fish sauce. This takes the role of both soy sauce and MSG. Continue frying.
Add in your eggs from earlier, toss and fry. Taste your rice and adjust. Add in pepper. Add in several drops of sesame oil, final toss and serve.

if you dont have fish sauce you can just use salt/ normal soy sauce. But it'll lack the unami kick.

[Anonymous No.20299929]

>>20299850
It's rice, Japan-specific vegetables like daikon, eggs, and meat. It's the least complicated food in the world with the most autistic pretense put into its assembly

[Anonymous No.20299933]

>>20299922
All of these sound really good and are not too far away from stuff I already know how to prepare
What type of spices are used generally?
I dont really depart from the standard salt, pepper, lemon pepper, cayen, paprika, etc. I use some vegeta, too, but that's a memespice I dont want others to know about. Do I need to go shopping for specifics before I can try something. Im making meatballs tomorrow, but I think I'm going to try my hand at a side of egg fried rice
>boil some rice and let it dry out over a few hours (idk if I should do this, the first recipe I looked up said I should use day old rice to avoid it being mushy)
>scamble a few eggs and cook them lightly, set aside
>start cooking a diced onion, carrots, bell pepper, maybe some peas
>add the rice, cook it through, add soy sauce and spices, add the egg
Does that sound about right? It probably wont taste very japaneese, but I'm fine with using my own spices for now

[Anonymous No.20299943]

>>20299925
Thank you for the long form reply, I'll try something similar to this soon. I don't have fish sauce and am not particularly a fan, so I'll probably go with normal soy sauce for now, but I'll keep it in mind for the future. I also don't have sesame oil, does olive oil work as a substitute or is that too european?

[Anonymous No.20300045]

>>20299850
The rice from the cook heats the egg

[Anonymous No.20300051]

Alright bros I boiled some rice
I'm gonna let it sit until the afternoon so it hopefully drys out and has that day old feel like a couple of you said

[Anonymous No.20300053]

I think I made too much. I used about one cup, but this looks like alot bros
How many eggs should I use for this amount of rice? Four? Six?
I'm cooking for 3, so this isn't a waste (unless it tastes bad)

[Anonymous No.20300146]

>>20299924
Just pretend I named a bunch of different Italian foods if you think knowing names is cringe

>>20299933
Japanese food honestly doesn't use many spices, most of the flavor comes from the aforementioned liquids. For egg fried rice, you can just add raw beaten egg directly to the rice because it cooks very quickly anyways. Cook the meat and aromatics first, then add the rice, and then the egg. Fried rice is supposed to be a simple throw-everything-together dish

>>20299943
Egg fried rice is not Japanese. And no, sesame oil is too vastly different from olive oil. It's not a must but it's a game changer flavor-wise. I'd use three or four for a cup of rice, maybe.

[Anonymous No.20300148]

Three or four eggs*

[Anonymous No.20300163]

Heat of the egg fries the rice

[Anonymous No.20300188]

>>20299850
>I've been making food for about a year
How old are you? Is everyone on this board 12?

[Anonymous No.20300202]

>>20299850
Retard

[Anonymous No.20300208]

>>20299943
if you want to get into japanese cooking fish sauce and sesame oil will be essential. fish sauce is a big flavor booster in general even for something like a bolognese sauce. there is one standout product but it's pretty expensive

[Anonymous No.20300210]

>>20300188
I'm 27
>>20300202
Rude

[Anonymous No.20300212]

>>20300208
Thanks man
I'm gonna definitely look into these
I should probably go out to some japanese restaurants at some point to get a feel for the flavor
I've never really had any

[Anonymous No.20300214]

>>20300208
Japanese cooking does not use fish sauce, how is it essential?

[Anonymous No.20300231]

>>20300214
I know that it's mostly a chinese thing but let's be honest lots of japanese dishes are basically chinese and red boat fish sauce is so good every cook should try it at least once. I can understand regular restaurants using cheap fish sauce instead because it would be too expensive and they cut corners everywhere but you don't have to do that at home. one bottle lasts forever

[Anonymous No.20300252]

>>20300231
>mostly a chinese thing
Its mostly a southeast asian thing not chinese retard

[Anonymous No.20300257]

>>20300212
there are huge differences in quality when it comes to sesame oil as well. ALDI store brand feels like a completely different kind of oil compared to yeo's sesame oil. "lee kum kee" is good too and easy to find.

i'll be honest though japanese and korean cooking is really disappointing for the most part.

https://www.youtube.com/watch?v=qURmdmgCCOI
this is probably the best guide to make fried rice that is available online

[Anonymous No.20300260]

>>20300252
most of those dishes are chinese with their own twist

[Anonymous No.20300406]

fried rice is a very broad """"asian""""" dish, many cultures have their own local take on it. Its like dumplings or soup.
china was definitely the main originator of the dish but its so simple and basic within china theres countless variations.
>>20300214
you could also use MSG which was invented in japan but id rather use a more natural product (fish sauce) which serves the same exact niche. Its up to you

[Anonymous No.20300416]

>>20300053
i would use 6. If you arent keeping the rice in the fridge you should use it soon. Like real soon. When people say "day old rice" they mean cooked rice that was stored in the fridge. Rice goes bad real fast if you just leave it out on a countertop.

[Anonymous No.20300481]

>>20300406
I feel like almost all asian dishes are chinese and whatever you see in browner southeast asian countries is just their take on it. Even cultured countries like japan and south korea copy pasted most of their dishes. There are very few (good) exceptions like sushi. I'm talking about dishes worth making, of course there's some bizarre unique shit as well that you only eat once and never again.

OP just thinks that japan is cool but their favorite food is either simplified trash like japanese curry and katsudon (lower tier schnitzel) or it's hard to replicate at home if you live in the west because it's really expensive seafood

[Anonymous No.20300670]

>>20300257
I will look into getting sesame oil for the next time I try something. For now I guess I'm making western egg fried rice lol
>>20300416
I'm going to use it in a couple of hours, but I did put it in the fridge just now, thanks
>>20300481
I think japan is alright. I just wanted to make something different than normal. Most of my cooking is Eastern European and Mediterranean.

[Anonymous No.20300729]

>>20300670
>sesame oil
will put your spicy tuna onigiri on another level if it's good

[Anonymous No.20300779]

I bought the one on the left (it's on Nami's page) and honestly I don't like it. Some Japanese tastes I learned to enjoy with time but I don't see me enjoying sesame oil, ever.

[Anonymous No.20300782]

>>20300779
forgot pic

[Anonymous No.20300789]

>>20300779
>I don't see me enjoying sesame oil, ever.
Weird, you might be using too much

[Anonymous No.20300800]

>>20300789
I really try to use as little as much; I also tried la yu which is also sesame oil based. It disappointed me almost as much as beni shoga on yaki udon

[Anonymous No.20300874]

>>20300779
>>20300782
try this>>20300257
I couldn't believe how shit some sesame oil can be. japanese stuff will always be extremely overpriced or low quality. never buy nip brands when you grocery shop

[Anonymous No.20301024]

>>20299922
The cheat code to Japanese food is to just buy a bottle of めんつゆ which is a combination of all those ingredients.

[Anonymous No.20301149]

>>20300416
I regularly eat rice thats been left out through the night. And my place isnt even that cold.

[Anonymous No.20301189]

Alright co/ck/ bros I'm back with my report
I guess I'll turn this into an impromptu OC thread
All my veggies
>onion
>bell pepper
>carrot
>some parsley mostly for color (probably not typically asian)

[Anonymous No.20301194]

>>20301189
Onions first for a couple minutes, then when it starts to brown, toss in the bell pepper

[Anonymous No.20301202]

>>20301194
>inb4 waaahhhh iodized salt
No. I use Himalayan memesalt. The iodized is only for when I boil something and throw the water away
Add carrots about a minute after the bell pepper
Carrots are the best vegtable and you cant convince me otherwise. Peak versitility. You can add a carrot to basically any meal and it'll work fine

[Anonymous No.20301212]

>>20301202
Add rice after few minutes of the carrots going. Break up all the chunks and stir constantly. My pan was really small for this amount, but it was the largest clean one I had on hand(my larger one was just used to make meatballs) I dont have a wok

[Anonymous No.20301222]

>>20299850
I'd like to suggest one of my family favourites: okonomiyaki! The most basic weeknight dinner version is to shred cabbage, then add a 1:1 ratio of water and flour, and salt to taste.

Smush it out to a couple centimeter thick pancake in a hot pan, and then put whatever you like on top. I like to put bacon or shrimp on mine, but I've tried cracking an egg in the middle and it's also good without toppings. Fry both sides until golden and the cabbage is cooked.

Here comes the important part: the sauce. You are supposed to use a specific Okonomiyaki sauce, but it's very similar to yakisoba sauce and tonkatsu sauce so just substitute with either of those if your local asian store doesn't carry okonomiyaki sauce.

After drizzling the sauce on top you can also put mayonaise on it if you like. There are more things (like aonori or katsuobushi) people normally put on top in Japan, but it's unnecessary to buy it when you're just curious to try stuff. The most important thing is to use okonomiyaki, yakisoba, or tonkatsu sauce. Later you can also use the sauce same to make yakisoba or takoyaki! Consider this a simple starting off point. This recipe is far from perfect but i think it's good enough without forcing you to buy a ton of stuff you'll potentially only use once.

[Anonymous No.20301227]

>>20301212
Beat four eggs in a lil bowl and seasoned it with pepper, lemon pepper, and vegeta (for the msg specifically). add the eggs and keep stirring

>LE THE LE HEAT LE OF LE THE LE RICE LE COOKS LE THE LE EGG LE

After a couple minutes when you can see the egg is mostly done, add salt, any other seasoning you need, and soy sauce. I used 5 packets of soy sauce from a take out chinese place. I dont even have bottled soy sauce, that's how unprepared I was for this. Drop in the parsley, too, and mix it all up so the sauce and salt distributes

[Anonymous No.20301240]

>>20301227
In the end, it tasted pretty good, but I'm pretty sure it's only halfway asian food. It still tastes too similar to my usual European dishes, definitely due to the lack of seasme oil and/or fish saucy, or maybe I just didn't put enough soy sauce idk. In the end, I used a little duck sauce from that same takeout place, and if I wanted to I couldve put sweet and sour on, but no one told me to do that, so I assumed it wouldn't go well. Tasted yummy. The texture was much more dry than im used to for rice, but I think that's on purpose? More expiration needed
Thank you guys for all your help, I feel very happy with the result. My parents also said it tasted delicious (we'll see what they say when I go full asian with it lol)

[Anonymous No.20301243]

>>20301240
Served alongside meatballs, which was the only thing I was supposed to make today because we had leftover mashed potatoes from when we had schnitzel a couple days ago (but I fucking HATE mashed potatoes bros)

[Anonymous No.20301247]

>>20301222
To clear up any potential comfusion about the ratio in the beginning. If I make a couple of okonomiyaki then I have about two cups of shredded cabbage, and to that I add 1 dl flour and 1 dl water. The cabbage should be coated but not swimming in batter.

[Anonymous No.20301255]

>>20301222
Hell yeah my senpai
Thanks, this looks like something I would like. My family is already big on cabbage. I'll definitely try this out at some point soon. I'm gonna look for that specific sauce you mentioned and probably have it with some kind of pork

Bonus round
My meatballs
>diced onion
>ground beef
>wet and crushed bread (you squeeze the water out, it's not WET wet)
>parsley
>paprika, vegeta, pepper, lemon pepper, salt
>mix and mash

[Anonymous No.20301267]

>>20301240
So fun that you actually made an effort to make it! If you and your family enjoyed it then I'd say tonight was a success.
I think the key flavours for fried rice for me is minced fresh ginger, chopped scallions, and sesame oil. I also like it with a little white pepper to taste.

[Anonymous No.20301275]

>>20301240
Msg white pepper shaoxing cooking wine and sesame oil are all you need for fried rice hknestly in addition to what you used here, also nice to saute the whites of the scallion in there with the oil to infusse the flavor of scallion into oil, could use garlic too, and maybe put less in the pan you definitely want it dry

[Anonymous No.20301276]

>>20301247
I will follow your instructions exactly and if it doesn't taste good I will find you and turn up my nose at you

Roll up the meatballs

[Anonymous No.20301282]

>>20301275
Having dark soy as well as regular is also nice to make the rice dark and pretty

[Anonymous No.20301286]

>>20299899
>I know names like takoyaki or yokisoba but I don't know exactly what they are
How did you find 4chan and figure out how to post and reply and everything but you're not capable of googling what those foods are?

[Anonymous No.20301289]

>>20301267
>>20301275
I'll look into white pepper. We only have black and lemon in the house. Defo will get sesame oil. Also I do want to get scallions, too. I've actually never cooked with them before. Those are the white and green long vegetables, rights? Are they similar in taste to onion?

Look at my meat

[Anonymous No.20301297]

>>20300148
All the eggs*

[Anonymous No.20301300]

>>20301289
Yes the white parts taste very similar to onion the green you usually putbon top as garnish at the end have a fresh crisp flavor compared to onion

[Anonymous No.20301301]

>>20301286
As I explained in that same exact post you gave up on reading halfway through, I thought it would be more fun to talk to my co/ck/ bros first rather than look up all of them. I knew the names from anime, but every time they said it, the food would just look like rice or some shit idr

27 MEATBALLS

[Anonymous No.20301307]

>>20301300
Sounds yummy
Will definitely incorporate it into future meals

Fry the meatballs in a small amount of oil
Use a fork to press them down a bit to get a nice texture on one side

[Anonymous No.20301314]

>>20301307
Not too long, about 3 minutes on each side, depending on the thickness. I try to balance them on their side sometimes, too, to give them a good color all around

[Anonymous No.20301317]

>>20301314
Protip, once you take them out leave them on a paper towel so the oil drips off before you move them into the serving bowl, which should also have a paper towel to prevent them from getting soggy

[Anonymous No.20301318]

>>20301276
If you don't like it and you find me then I'll make you the purist version with all the speciality ingredients.

>>20301289
In my opinion white pepper isn't worth buying specifially for fried rice if you aren't already using it at home for other things. Black pepper is great for fried rice too!

[Anonymous No.20301327]

>>20301317
Thank you for the recipe and pictures, those look hearty and delicious. What sauce do you suggest?

[Anonymous No.20301328]

>>20301317
>inb4 fat thumb

Once again, thank you all for hanging out in my thread. I've learned a lot about asian cooking and am excited to make more in the future. This first meal was a sort of halfway between true asian food and my usual european homecooking, so it was nice, but safe
Domo arigato anonkuns
See you all around
Feel free to take over the thread with your own cooking and recipes, theyre always welcome!

[Anonymous No.20301338]

>>20301194
>>20301240
watch this>>20300257
>https://www.youtube.com/watch?v=qURmdmgCCOI
seriously everything will make sense all of a sudden. if you want it to taste like asian fried rice avoid bell peppers and parsley next time

[Anonymous No.20301344]

>>20301327
They were pretty hearty and delicious, thank you. Personally, I just use chickfila sauce (but I eat that with everything). Most of the time I eat meatballs with simple tomato sauce over mashed potatoes or a simple white sauce (idk the name of it) my mom taught me which is just milk, flour, parsley, a bit of sour cream, and seasoning. You could also make a similar sauce to that but with dill, although that's a bit of an extreme flavor when compared to meatballs imo. In the end, it doesn't even matter; any sauce you like works well with meatballs because they're made to be versatile!

[Anonymous No.20301358]

>>20301338
Thanks anon, will check it out!
I figured parsley was not asian, but I was already going half and half on the flavor anyways due to the lack of the sauces other anons suggested, so I figured I may as well go full half and half

[Anonymous No.20301368]

>>20301344
Omg the white sauce sounds interesting, just heat everything and thicken with the flour?

The pic is the most common sauce you can use for okonomiyaki/yakisoba/tonkatsu/takoyaki. There are differences between the specific versions but for someone who's curious but has never tasted them they are essentially the same.

[Anonymous No.20301385]

>>20301368
I'm pretty sure that's all that you do, but I haven't made it in a long time. Now that I'm thinking about it, you dice small onion and fry it first, then add the other ingredients ontop of that. The flour and milk and stuff only need to "cook" for a small amount of time, just until it thickens. I also don't remember the exact amounts because I just was taught to eyeball it. The amount of milk you add determins how thick you want the sauce. It's basically a roux I think. You can even add sweet peas to it, but at that point youre turning it into a meal desu

[Anonymous No.20301405]

>>20301385
Roux! Yes, that was the word I was searching my mind for when I asked. I'll eyeball it and take responsibility if it doesn't turn out well.

Oh! Also, don't complicate teriyaki if you want to try making it. When you have pan fried fish or chicken, just add one tbsp soy sauce and one tbsp sugar and let it thicken together.

[Anonymous No.20301452]

>>20301328
try cutting up your meat into strips and marinating in soy sauce, stirfry with onions serve over rice. a simple building block to grow from. also look into tom kha from thailand as well as their version of yellow curry, easily my favorite curry

[Anonymous No.20301629]

>>20300208
>>20300212
>>20300260
>>20300481
Fish sauce isn't Japanese, at all. Chinese dishes don't use fish sauce either, holy shit. And Southeast Asian dishes are not just "Chinese dishes with a twist"
>Italian dishes are just Roman dishes with a twist so you can't make Italian without garum

[Anonymous No.20301637]

>>20301368
There's no differences in taste, only in consistency.

[Anonymous No.20301673]

>>20301629
That guys retarded best not to engage with it

[Anonymous No.20301799]

>>20301673
OP needs to decide whether he just wants to make Asian food in general (a good starting point) or Japanese specifically, it seems that people think Asia arr same. That's like saying French and Italian and German is all the same

[Anonymous No.20301820]

>>20301799
I originally intended to make egg fried rice. I assumed it was japaneese because Im a weeb. Feel free to provide me with a QRD on thr various differences between the basics of different asian cooking

[Anonymous No.20302108]

>>20301820
Even I don't fully know but off the top of my head:

Japanese
>more "delicate"
>seasoning comes from broths and sauces rather than spices (aforementioned soy sauce, sake, mirin, maybe vinegar)
>focus on a variety of small dishes that are parts of the entree
>more dishes with rice rather than rice dishes

Chinese
>more "flavorful," generally
>garlic, ginger, green onion, chilis feature a lot
>a large variety because China is fuckhuge and that's not even including western Chinese food like orange chicken
>noodle, soup, and rice dishes

Thai
>the most "complex"
>fish sauce, coconut milk, lemongrass, cilantro
>almost always spicy
>curries and noodle dishes

Korean
>gochujang (chili paste), sesame oil, soy sauce, kimchi
>focus on lots of small side dishes that are just that, sides (pickled vegetables etc)
>soup and meals made up of a lot of small parts

There's also Vietnamese but I barely know enough

[Anonymous No.20302193]

>>20301820
Watch the irom chef japan

[Anonymous No.20302237]

>>20299850
well, first ya put some oil. get a thick coat. then turn the heat mid. then fry the rice uncooked with lid. spices are added at this point. spices from japan: i have no clue. i would add something with a little bitterness. chilli powder?while thats going: chop green onion, maybe some radish chopped, but don't add yet. add the egg in there. crack em and stir em in. after like 2 minutes add the veg and the water. keep adding a little water here and there, lid off. once it's soft add a spoon a'butter, soy sauce, and maybe some bouillon. and then salt. lightly.

[Anonymous No.20302291]

>>20299850
the heat from the egg cooks the rice

[Anonymous No.20302392]

>>20302108
Thanks for the actual qrd
I thought you were just shitposting at first so I didn't expect it lol
Very informative anon
>>20302193
Ok

[Anonymous No.20302432]

>>20302392
Please ignore the fucking fish sauce anon, block all his posts because it's officially the stupidest thing I've read in 16 years being on 4chan

[Anonymous No.20302474]

>>20302432
I mean he was very nice to me, so I will be using fish sauce in future foods, but I'll correctly categorize it as thai or whatever

[Anonymous No.20302512]

>>20302474
Fish sauce is a great condiment just seldom found in any japanese/chinese cooking if ever, some people juat throw it in though with no regard for authenticity

[Anonymous No.20303507]

>>20302432
>>20301629
its quite often used in southern chinese cooking
china is a huge place and your viewpoint is like...." weLL cHilli isnt an american ingredient we dont use it here in minnesota"

>Fish sauce is a thin, salty liquid that is used in place of salt as a seasoning in many Asian recipes. Although associated primarily with Vietnamese and Thai cuisine, it is also used in parts of southern China and occasionally in Cantonese cooking.

they even make it in taiwan which is pretty much pure chinese culture
https://zh.wikipedia.org/wiki/%E9%AD%9A%E9%9C%B2

[Anonymous No.20303520]

>>20302512
>fried rice
>authenticity
you dumb as a rock. Fried rice is street food fare found in over half of greater asia. What kind of authenticity are you talking about? unless you are making something like the imperial palace version of yangchow fried rice its a dish more about the technique rather than the ingredients

[Anonymous No.20303525]

>>20301240
good first try
your rice still looks too wet/too much water in cooking
fried rice should be fry and fluffy, without clumps

once the rice goes in you want as much heat as your stove can muster. Just watch some vids on youtube its simple once you get the hang of it

[Anonymous No.20303602]

>>20301314
the biggest improvement for you would be to stop using non stick pans unless you make eggs. with cast iron or stainless steel the browning would be significantly better which would make the meatballs taste better as well. when you overcrowd your pan like that things start to "boil" more than anything. overcrowding only works with expensive stainless steel pans that are at least tri-ply

[Anonymous No.20303635]

>>20301314
>>20303602
because heat retention is great and everything gets browned evenly. with cast iron and carbon steel there are always a couple spots that are colder. non stick is the worst out of all pan types when it comes to these things.
keep in mind that whenever you throw something cold into your pan the temperature drops

[Anonymous No.20303667]

>>20302432
Not using fish sauce especially when it's Red Boat is borderline stupid.

[Anonymous No.20303863]

>>20303525
Yea I added more vegtable oil partway through becuase it looked too dry, then it turned out too wet lol

[Anonymous No.20305445]

>>20303507
>>20303667
Silly me, the anon who said fish sauce is authentically Japanese had actually been referencing three specific dishes from the Canton region of China, hence the confusion

[Anonymous No.20305490]

>>20305445
>fish sauce is authentically Japanese
nobody ever said that but RED BOAT fish sauce improves just about every fried rice dish and you know it

[Anonymous No.20305581]

>>20305490
>"if you want to get into japanese cooking fish sauce and sesame oil will be essential."
>completely wrong
>"I know that it's mostly a chinese thing but let's be honest lots of japanese dishes are basically chinese"
>also completely wrong
>"Red Boat is delicious"
Probably not wrong, but that was never your original claim. Appreciate your enthusiasm for the sauce but the representative being retarded doesn't help sell it

[Anonymous No.20305594]

>>20305581
>>"I know that it's mostly a chinese thing but let's be honest lots of japanese dishes are basically chinese"
>>also completely wrong
But he aint wrong tho. Japan copied a lot from Chinese (which is a good thing because Chink food is delicious as fuck)
Even their Paitan Soup is a copy from the Chinks
t. enemy of the Chinks so I know a lot about their culture

[Anonymous No.20305632]

>>20305594
It's not "copy," of course China had a huge influence on Japanese and Korean culture for that matter, but the dishes were transformed enough that you can't really call them strictly Chinese dishes, excepting literal Chinese dishes like gyoza or chahan, mabo tofu or whatever.

But re things like ramen, is American sushi still Japanese? American pizza still Italian? Is ramen still Chinese?

[Anonymous No.20305651]

I just looked up what the fuck paitan even is, and that's not even a good example. Chicken ramen is probably outnumbered by Tonkotsu/miso/salt/soy sauce 200:1. I've personally only ever seen one place serving chicken ramen in 6 years of living here

[Anonymous No.20305679]

>>20305581
Red Boat fish sauce is not like any other fish sauce. It may be 3x as expensive but it's also at least 3x as good. It's a unique product and that is extremely rare these days. If you don't use it you're missing out, that my whole point

[Anonymous No.20305688]

>>20305632
>Is ramen still Chinese?
Yes. The Japanese consider ramen as 中華料理 (Chinese cuisine). You will not see ramen in a Washoku/和食 (Japanese cuisine) restaurant.

[Anonymous No.20305716]

>>20305688
If ramen is Chinese, American sushi is Japanese. It's changed enough that ramen can be considered the Japanese version of a Chinese dish, rather than a direct copy.

Ramen is not "traditional" washoku but it's also not the same category as chuukaryori either. It's basically its own category. Anyone that wants ramen goes to a ramen shop, not a Chinese restaurant. And to add, even in a the case of chicken ramen it is EXTREMELY rare compared to the other types.

[Anonymous No.20305767]

>>20305716
>If ramen is Chinese, American sushi is Japanese.
I don't care about your whataboutism. We are talking about ramen.

>it's also not the same category as chuukaryori either
It is. See pic and wiki.
https://ja.wikipedia.org/wiki/中華料理

>It's basically its own category.
No, it's not. Are you also going to claim gyoza is in its own category because there are gyoza shops?

>Anyone that wants ramen goes to a ramen shop, not a Chinese restaurant.
No shit. People will want to go to a restaurant that specializes in thing instead of going to a regular restaurant that also serves thing. What's your point?

[Anonymous No.20305779]

>>20305767
I asked four coworkers since it's daytime here and their answers were:

>100% washoku
>>washoku because different prefectures have such developed styles of ramen
>Chinese, because you cannot culturally appropriate (that's what he unironically said)
>not washoku but 日本式中華

[Anonymous No.20305932]

Heat of the egg fries...
>>20300163
Damn, beat me to it

[Anonymous No.20306109]

>>20299850
soy sauce and mirin are in everything, usually sake too

[Anonymous No.20306424]

>>20305779
I'm not the same guy you're talking, to, I'm OP so I have no dog in this oven, but I'm gonna give my opinion on the opinions of those four. Also I will ask, are they asian? Because that somewhat determines how important their answers are.
>first
Fair enough
>second
Acceptable answer because it gives reasoning
>third
Massive homo. Opinion discarded entirely.
>fourth
I cant read moon runes, but I'll assume it's also a fair answer

[Anonymous No.20306427]

>>20306109
I know what soy sauce is obviously. Sake is the alcoholic beverage, right? Or is there a non alcoholic version of it? What flavor does it give food? Also what is mirin and what does it taste like?

[Anonymous No.20306644]

>>20306424
They're all native Japanese, in their 20s. The last girl said basically "Japanesized Chinese food"

>>20306427
Sake is only alcoholic and it's hard to describe the flavor it gives food, but think of it as Japanese cooking wine. Both sake and mirin lend a kind of mostly-sweet/savory flavor to dishes.

[Anonymous No.20306667]

>>20306644
Thanks for the answers
I'm surprisingly not into asian girls, but if I was I would ask if I could fuck one of your coworkers

[Anonymous No.20306892]

>>20301227
Next time, cook the eggs FIRST before you throw in the rice. One of the cardinal sins of making fried rice that I learned early on was that if you add the egg after the rice, its going to obviously turn the rice very soggy. Everything eventually solidifies, but you don't get that occasional crunchy / generally firm rice texture that you want out of good fried rice. Cooking for longer to compensate for adding eggs after the rice will not save it because the whole idea of fried rice is high heat and a relatively low cooking time, no dilly-dallying. You did the right thing prepping your vegetables first before cooking, this is your only misstep. The way I usually do it is finely chopped onion then garlic then egg. Once I get a solid mass, I start breaking it apart with chopsticks before throwing in the rice.

>>20303863
Fried rice should look more dry than wet. Once you started the actual cooking process from the moment the first ingredient went in the pan, no more oil should be added. Only seasonings like soy sauce or MSG should come in afterwards.

Try my way next time if you can and see what you think:
Fry up finely chopped onions -> finely chopped garlic -> egg (in this order, til you see a solid mass, then start breaking it apart)
Add the rice. If its cold and clumpy, break it apart and jostle it around vigorously
Soy sauce -> fish sauce -> 1-2 tsp of chicken powder (pic related). That's all of your MSG right there.
Salt and pepper to taste.

Always keep heat on the highest setting, do not leave the pot / pan unattended. The bottom should be DRY as the rice absorbs all the remaining liquids at the bottom. Crackles and sizzles are good sounds to hear as you continuously stir. You have to continuously do so to prevent shit from being burnt up on high heat.

[Anonymous No.20306894]

>>20306892
I forgot to add, obviously throw in a bit of scallions for colour. Green is always a nice addition for a colour. Your choice of parsley is not the first choice in an Asian household, but definitely not out of place. If I happened to not have scallions on me but only parsley instead, I will use that too.

[Anonymous No.20307049]

I was just finished eating my japanese chicken katsu with japanese curry, its yummy